Deep-Dish Wild Blueberry Pie
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
50
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.25 cups
Light Brown Sugar (packed)5 tbsps
Tapioca (quick-cooking)6 cups
Blueberry (fresh wild)1 tbsp
Lemon Juice (fresh)Directions:
1
Put a large baking sheet on oven rack in middle position and preheat oven to 425°F
2
Whisk together brown sugar and tapioca and toss with blueberries and lemon juice in a large bowl
3
Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round
4
Fit into pie plate
5
Trim excess dough, leaving a 1/2-inch overhang
6
Chill shell while rolling out dough for top crust
7
Roll out remaining dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round
8
Cut out 5 or 6 small holes with small decorative cookie cutters or use a small knife to slash steam vents toward center
9
Spoon filling with any accumulated juices into shell, dot with butter, and cover with top crust
10
Trim top crust with kitchen shears, leaving a 1/2-inch overhang
11
Fold overhang of top crust under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively and brush with egg wash
12
Bake pie on hot baking sheet in oven 30 minutes, then cover edge with a pie shield or foil to prevent overbrowning
13
Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more
14
Cool pie completely on a rack, about 4 hours (filling will be runny if pie is still warm)
15
Put a large baking sheet on oven rack in middle position and preheat oven to 425°F
16
Whisk together brown sugar and tapioca and toss with blueberries and lemon juice in a large bowl
17
Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round
18
Fit into pie plate
19
Trim excess dough, leaving a 1/2-inch overhang
20
Chill shell while rolling out dough for top crust
21
Roll out remaining dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round
22
Cut out 5 or 6 small holes with small decorative cookie cutters or use a small knife to slash steam vents toward center
23
Spoon filling with any accumulated juices into shell, dot with butter, and cover with top crust
24
Trim top crust with kitchen shears, leaving a 1/2-inch overhang
25
Fold overhang of top crust under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively and brush with egg wash
26
Bake pie on hot baking sheet in oven 30 minutes, then cover edge with a pie shield or foil to prevent overbrowning
27
Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more
28
Cool pie completely on a rack, about 4 hours (filling will be runny if pie is still warm)