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1
On sheet of lightly floured wax paper, roll out 1 batch pastry into 13-inch circle.
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2
Line 9-inch deep-dish pie pan with it, letting edge hang over rim.
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3
Cover loosely with plastic wrap and refrigerate 20 minutes.
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4
Meanwhile, in large bowl, combine blueberries, sugar, tapioca, orange peel, orange juice and lemon juice.
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5
Mix well and set aside.
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6
Preheat oven to 400F.
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7
Place baking sheet on center rack of oven.
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8
Spoon berry filling into chilled crust and smooth top.
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9
Roll out remaining pastry between two sheets of lightly floured wax paper into 11 1/2-inch circle; peel off top piece of wax paper.
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10
Using pastry brush or finger, lightly moisten edge of bottom crust with water.
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11
Invert top crust over filling, center, then peel off wax paper.
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12
Pinch crusts together at edge, then trim excess pastry with paring knife, using edge of pan as guide.
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13
(Alternatively, trim pastry with scissors, leaving a little overhang, then sculpt edge into stand-up ridge.)
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14
With fork, poke top crust several times to make steam vents; put a couple near edge so you can check juices there later.
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15
Lightly brush top of pie with soymilk and sprinkle with sugar.
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16
Place pie on baking sheet and bake 30 minutes.
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17
Reduce temperature to 375F and bake until crust is rich golden brown and juices bubble from side steam vent, 25 to 30 minutes.
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18
Transfer to wire rack and cool completely.
