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1
Soften at room temperature: Two 10-ounce disks Tart and Pie Dough (page 174).
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2
Roll one of the disks of dough into a 12-inch round.
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3
Line a 9-inch tart or pie pan with the dough.
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4
Trim the edges leaving a 1/2-inch-long overhang.
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Roll the other disk of dough into a 12-inch round.
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Place on a parchment-paper-lined baking sheet.
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Refrigerate the lined pie pan and the round of dough while preparing the fruit.
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8
Position a rack in the lower third of the oven.
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9
Preheat the oven to 400F.
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10
In a medium bowl, stir together: 6 cups blueberries, 3/4 cup sugar, 4 tablespoons quick-cooking tapioca, pulverized in a mortar, 2 teaspoons grated lemon zest, 1 tablespoon fresh lemon juice, 1/4 teaspoon salt.
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Let stand for 10 minutes.
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Pour the mixture into the prepared pie shell.
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13
Cut into small cubes and sprinkle over the berries: 2 tablespoons unsalted butter.
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14
Cover the pie with the top crust.
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15
Fold the edge of the top crust under the edge of the bottom crust.
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16
Pinch the crusts together, crimping all around.
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In a small bowl beat: 1 egg.
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18
Lightly brush the top crust with the beaten egg.
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Cut 4 small steam vents in the top.
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Place the pie on a baking sheet and bake for 15 minutes.
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Turn the oven down to 350F and bake until the pie is golden and thick juices are bubbling through the steam vents, another 45 minutes or so.
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22
If the edges are browning too quickly, cover them with a ring of foil.
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23
Let the pie cool completely on a rack before cutting.
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24
You can substitute blackberries, black raspberries, huckleberries, olallieberries, or any combination of berries.
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25
For apple pie, toss together 3 pounds apples (such as Golden Delicious, Sierra Beauty, or Gravenstein, cored and cut in 1/2-inch pieces) with 1/4 to 1/2 cup sugar and, if you like, 2 teaspoons brandy or Calvados or 1/4 teaspoon cinnamon.
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26
Fill and finish as above.
