Blueberry Pie
By: Tree-Ripe Fruit Co.
30 Mins
Prep Time
60 Mins
Cook Time
4 hr 30 mins
Total Time
8
servings
Ingredients
- 2x Pie Crust Recipe
- 8 Cups Blueberries
- 2 Tsp Lemon zest
- 1 Tbsp Lemon Juice
- ¼ tsp Kosher salt
- ¾ Cup Granulated sugar
- ¼ tsp vanilla extract
- 1/8 tsp Allspice
- 2 tbsp Tapioca, ground
- 1 Egg
- 1 Tsp water
- 1 Tbsp Sugar in the raw
Preparation
- Heat oven to 400 degrees and place a baking sheet on the lowest rack.
- Remove cold pie crust from refrigerator, generously flour rolling surface and roll out a 12-inch circle. Carefully place dough in pie tin and refrigerate until the filling is ready.
- In a spice grinder grind tapioca into a powder. Place 4 cups of blueberries in in pan and heat on medium. Lightly mash berries and cook until they are slightly broken and begin to thicken and reduce, about 8 minutes.
- In a bowl combine remaining 4 cups of blueberries, lemon zest, lemon Juice, kosher salt, granulated sugar, vanilla extract, Allspice, and ground tapioca. Add cooked blueberries to the mixture and combine.
- Take cold pie crust in a pan from the refrigerator and pour blueberry filling into the crust. Roll out your second pie crust into a 12-inch circle and cut into ½” wide strips for lattice top. Assemble the lattice top over the filling and trim edges of pie crust where needed and crimp the pie edges together. In a small bowl whisk egg and water together and brush the top of the pie and sprinkle with sugar in the raw.
- Place pie in oven on the baking sheet and bake for 20 minutes. Reduce the oven to 350 degrees and bake an additional 25-30 minutes until the crust browns and juices bubble. Remove pie from oven and place on a wire rack to cool to room temperature, about 2-3 hours then serve.
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