Makes one 9-inch pie
If you have never had a fresh blueberry pie, this is the classic recipe to try. The top crust is formed with overlapping star cutouts, making it perfect for the Fourth of July—high season for fresh blueberries!
Ingredients
- One recipe All-Butter Pie Dough, unbaked double crust
- 6 cups (24 oz) blueberries, rinsed and picked over for stems
- 1 1/4 cups sugar
- 3 tablespoons instant tapioca, finely ground in an electric grinder
- 1/2 teaspoon lemon zest
- 2 teaspoons freshly squeezed lemon juice
- 1/4 teaspoon kosher salt
- Egg wash, as needed
- Sanding sugar or granulated sugar, as needed
Directions
- Preheat the oven to 375°F and set the rack in the lowest position.
- In a medium bowl, combine the blueberries, granulated sugar, tapioca, lemon zest, lemon juice, and salt. Toss to combine. Set aside for about 30 minutes, or until the tapioca softens. Stir the filling and pour it into the prepared bottom crust.
- Roll out the top crust to ⅛ inch thick. Using a 2-inch star cookie cutter, cut out 20 stars. Brush the top edge of the bottom crust with water and arrange the stars around the pie, lightly brushing each star on the pie with water before overlapping it with another star and gently pressing them to attach. Continue in a random pattern, or, if preferred, in concentric circles. Brush the star top with egg wash and sprinkle with sanding sugar or granulated sugar.
- Place the pie on a rimmed baking sheet. Bake until the filling is bubbly and thick, 45 to 50 minutes. Remove the pie from the oven and place it on a cooling rack. Let cool for 2 to 3 hours. The filling will continue to thicken and set as the pie cools.
Note: Frozen berries can be substituted for fresh berries. If using, be sure to allow them to partially defrost before combining them with the other filling ingredients.
