Deep-Dish Wild Blueberry Pie
A classic deep-dish pie filled with sweet wild blueberries, brown sugar, and a hint of lemon, encased in a flaky double crust with decorative steam vents. Perfect for serving warm or at room temperature.
Ingredients
- •1¼ cups light brown sugar
- •5 tablespoons quick-cooking tapioca
- •6 cups wild blueberries
- •1 tablespoon lemon juice
- •2 crusts pastry dough
- •1 tablespoon unsalted butter
- •1 large egg
- •1 piece deep-dish pie plate
Cooking Instructions
- 1.
Put a large baking sheet on oven rack in middle position and preheat oven to 425°F.
10 min
- 2.
Whisk together brown sugar and tapioca and toss with blueberries and lemon juice in a large bowl.
5 min
- 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. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
15 min
- 4.
Roll out remaining dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round. Cut out 5 or 6 small holes with small decorative cookie cutters or use a small knife to slash steam vents toward center.
10 min
- 5.
Spoon filling with any accumulated juices into shell, dot with butter, and cover with top crust. Trim top crust with kitchen shears, leaving a 1/2-inch overhang. 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.
15 min
- 6.
Bake pie on hot baking sheet in oven 30 minutes, then cover edge with a pie shield or foil to prevent overbrowning. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more.
80 min
- 7.
Cool pie completely on a rack, about 4 hours (filling will be runny if pie is still warm).
240 min