September 10, 2010

Blueberry Pie

Mmm...blueberry pie. We no longer live across from the blueberry patch, and the early blueberry season this year slipped away from me before I could make a pie. At least apple-pie season is around the corner, so we haven't missed out on our pie eating altogether. I started using the tapioca as a thickener for blueberry pie because with any amount of flour it was too soupy. Tapioca gives it the perfect consistency I think.

pie pastry
about 6 C blueberries
1/4 C + 2 T tapioca
1 C sugar, heaping
egg-white wash
crystallized sugar

After making pie pastry and chilling it, mix filling together: blueberries, sugar, tapioca, and cinnamon.

Remove one of two chilled rounds of pie pastry from the fridge. Roll on a floured surface from the center outward till it's larger than pie plate. Fold in half, then in half again. Lift and place in pie plate then unfold. Press down a bit. Trim edges so they don't hang down more than about an inch (less). Make a few little cuts in the bottom of the crust. Add filling.

Then, either: roll out second crust and place on top of pie in the same way. Trim the edges so the top crust is a little longer than the bottom crust. Fold the top crust so it's wrapped around and tucked under the bottom crust. Pinch or seal all the way around. OR roll out second crust in the same way as the first. With a lattice cutter or a knife, cut long strips of it. Then weave those onto the top of the pie. Fold the bottom crust up over all the ends to create a neat edge.

Brush whole top crust with the egg-white wash, then sprinkle liberally with crystallized sugar. Make 5 or 6 cuts with a sharp knife toward the top center of the pie if you have a full crust for steam to escape. Bake at 350 for about 1 hour till golden, turning partway through the baking time. Let cool up to several hours but it is by far the best when eaten the day it's made.

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