The Best Blueberry Pie

• Vegetarian

• Produce

  • 6 cups 3 pints blueberries
  • 1 Granny smith apple
  • 1 Lemon, Zest of

• Refrigerated

  • 1 Egg white, large

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1 batch Double-crust pie dough
  • 1 pinch Salt
  • 3/4 cup Sugar
  • 2 tbsp Tapioca, Instant

Found on chattavore.com

Description

Ingredients

• 1 batch double-crust pie dough (I like my cream cheese pastry, but you can even use the store bought stuff if you don’t tell me about it)
• 3 pints blueberries (about 6 cups), rinsed
• 1 Granny Smith apple, peeled, cored, and grated
• ¾ cup sugar
• 2 tablespoons instant tapioca (not tapioca pudding!)
• zest of 1 lemon
• 2 teaspoons lemon juice
• pinch salt
• 1 large egg white, lightly beaten

Directions

• Half the pie dough. Roll one half into a 12-inch circle on a floured surface. Press into a 9-inch pie pie, trimming and crimping the edges. Roll the other half out into a 12-inch circle as well and place on a sheet of parchment paper. Refrigerate both for at least 30 minutes-until you are ready to use them.
• Preheat oven to 400 degrees. Place 3 cups of the berries into a medium pan set over medium heat. Mash several times with a potato masher to release the juices. Cook, stirring frequently, for about 8 minutes, until reduced to about 1 ½ cups.
• While you are cooking the berries, place the grated apple into a clean dishtowel or several layers of cheesecloth and squeeze tightly several times to drain away as much of the liquid as you can.
• Combine the cooked berries, apple, uncooked berries, sugar, tapioca, lemon zest and juice, and salt in a large bowl. Pour into the prepared pie crust and top with a lattice crust (cut strips from the second half of the crust and arrange in a lattice fashion). Place on a baking sheet to catch anything that might run out. Brush the crust thoroughly with beaten egg white. (Here’s a tutorial from Elise Bauer of Simply Recipes on how to make a lattice crust that’s much prettier than mine! )
• Bake the pie for 25 minutes then rotate the pan and reduce the temperature to 350 degrees. Bake for 35-50 minutes longer until the crust is brown and the pie filling is bubbly. Cool for at least 4 hours at room temperature before serving.