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Blueberry Pie

During blueberry season, this pie always makes an appearance. It has a wonderful fresh berry flavor and a bit of tang from the lemon zest. —Richard Case, Johnstown, Pennsylvania
  • Total Time
    Prep: 30 min. Bake: 1 hour + cooling
  • Makes
    8 servings

Ingredients

  • 4 cups fresh blueberries
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1-1/4 to 1-1/2 cups sugar
  • 1/4 cup quick-cooking tapioca
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • Pastry for a double-crust pie (9 inches)
  • 1 tablespoon butter, softened
  • 1 large egg
  • 1 tablespoon 2% milk
  • Coarse sugar, optional

Directions

  • Preheat oven to 350°. Combine blueberries, lemon juice and lemon zest. In another bowl, combine sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat.
  • On a lightly floured surface, roll half the pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add blueberry mixture. Dot with butter.
  • Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Whisk egg and milk; brush over crust. If desired, sprinkle with coarse sugar.
  • Bake 30 minutes. Cover edge loosely with foil. Bake until crust is golden brown and berries have burst, about 30-35 minutes more. Cool on a wire rack.
Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
Nutrition Facts
1 slice: 553 calories, 25g fat (16g saturated fat), 87mg cholesterol, 332mg sodium, 78g carbohydrate (40g sugars, 3g fiber), 6g protein.

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