This classic blueberry pie has a pitch-perfect filling that’s loaded with intense berry flavor. Thanks to the ideal ratio of fruit to tapioca starch and sugar, the filling thickens up just as the crust becomes golden and flaky, creating a pie that’s sliceable but not dry, juicy but not runny.
INGREDIENTS
- 3 1/4 cups fresh blueberries
- 2 cups wild blueberries
- 2 tablespoons fresh juice from 1 lemon
- 1 cup sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground coriander (optional)
- 1/3 cup tapioca starch ( plus 1 teaspoon)
- Old-Fashioned Flaky Pie Dough, rolled and chilled as per the directions for a double crust
For the Egg Wash (optional):
- 1 large egg
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1/8 teaspoon kosher salt
DIRECTIONS
For the Filling: Toss regular and wild blueberries, lemon juice, sugar, salt, coriander (if using), and tapioca starch in a large bowl, folding with a flexible spatula until well combined. Scrape into prepared pie shell and top with remaining dough, using a solid sheet, cutouts, or a lattice-top design. Trim away excess dough and refrigerate to ensure top crust is completely chilled, about 30 minutes. Meanwhile, adjust oven rack to lower-middle position and preheat to 400°F.
For the Egg Wash (if using): Whisk egg, egg yolk, cream, and salt in a small bowl. Brush over chilled top crust in a thin, even layer. This will give the crust a glossy, golden sheen, but it is not necessary in any way.
Place chilled pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 1 hour, then loosely cover with tented foil. (Alternatively, an empty baking sheet can be placed on the topmost rack of the oven to serve as a shield.) Continue baking until filling is bubbling even in the very center of the pie, about 15 minutes longer. If crust completely covers filling, bake until pie reaches an internal temperature of 213°F on a digital thermometer. The time can vary considerably depending on the thickness and type of pie plate, the amount of top crust, how long the pie was refrigerated, et cetera.
To Serve: Cool pie until no warmer than 85°F on a digital thermometer, about 3 hours depending on the type of pie plate (at higher temperatures, filling will be runny and thin). Slice into wedges with a sharp knife, pressing firmly against bottom and sides of pie plate to ensure the under-crust is completely cut.
| Servings |
double-crusted 9-inch pie
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- 3 1/4 cups fresh blueberries
- 2 cups wild blueberries
- 2 tablespoons fresh juice from 1 lemon
- 1 cup sugar
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground coriande optional
- 1/3 cup tapioca starch ( plus 1 teaspoon)
- Old-Fashioned Flaky Pie Dough, rolled and chilled as per the directions for a double crust
- 1 large egg
- 1 large egg yolks
- 1 tablespoon heavy cream
- 1/8 teaspoon Kosher salt
Ingredients
For the Egg Wash (optional):
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- For the Filling: Toss regular and wild blueberries, lemon juice, sugar, salt, coriander (if using), and tapioca starch in a large bowl, folding with a flexible spatula until well combined. Scrape into prepared pie shell and top with remaining dough, using a solid sheet, cutouts, or a lattice-top design. Trim away excess dough and refrigerate to ensure top crust is completely chilled, about 30 minutes. Meanwhile, adjust oven rack to lower-middle position and preheat to 400°F.
- For the Egg Wash (if using): Whisk egg, egg yolk, cream, and salt in a small bowl. Brush over chilled top crust in a thin, even layer. This will give the crust a glossy, golden sheen, but it is not necessary in any way.
- Place chilled pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 1 hour, then loosely cover with tented foil. (Alternatively, an empty baking sheet can be placed on the topmost rack of the oven to serve as a shield.) Continue baking until filling is bubbling even in the very center of the pie, about 15 minutes longer. If crust completely covers filling, bake until pie reaches an internal temperature of 213°F on a digital thermometer. The time can vary considerably depending on the thickness and type of pie plate, the amount of top crust, how long the pie was refrigerated, et cetera.
- To Serve: Cool pie until no warmer than 85°F on a digital thermometer, about 3 hours depending on the type of pie plate (at higher temperatures, filling will be runny and thin). Slice into wedges with a sharp knife, pressing firmly against bottom and sides of pie plate to ensure the under-crust is completely cut.
