This is a classic I couldn’t resist making, even on my summer off. It definitely belonged in the catalog. You’ll need:
One pie crust recipe for a double crust pie
Six cups fresh or frozen blueberries
5.25 ounces (3/4 cup) sugar
2 teaspoons lemon juice
Pinch of salt
1/4 teaspoon cinnamon
1.5 ounces (4 tablespoons) instant tapioca or 3 tablespoons tapioca flour
For the crust, follow along with this recipe for peach pie. I know, if you’re like most people you live in fear of pie crust, but if you read that and the crust instructions you won’t go wrong. Notice I didn’t say can’t go wrong, because let’s face it, this is pie. But the odds are excellent you’ll create something worth bragging about.
For the filling, simply combine all the remaining ingredients except the egg wash and stir. While the pie rests, place a rack in the middle of the oven and preheat it to 500 degrees Fahrenheit. After the pie has rested the last time, paint it with egg wash and insert it into the oven, immediately turning the temperature down to 425 degrees. Bake it for 30 minutes, rotate the pie and turn the oven down still lower to 350 to finish the bake. Should you notice the top crust or the edges browning overly, apply a pie shield to the edges or a sheet of tin foil over the top. The pie is done when you can see a little boiling filling bubbling up through the vents.