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1
To make Piecrust: Combine flour, sugar, and salt in bowl of large food processor; pulse or whisk briefly to combine.
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2
Add butter, and pulse again until pieces resemble coarse meal.
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3
(Or incorporate butter into dough using pastry cutter.)
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4
Pour in 3 Tbs.
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5
cold water and vinegar, pulsing briefly until dough looks moist.
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6
Use hands to pinch and pack dough into ball.
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7
Divide dough into 2 equal-size balls, and flatten into disks; tightly wrap in plastic wrap, and refrigerate 30 minutes or overnight.
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8
Set rack in bottom third of oven; preheat oven to 400F.
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9
To make Filling: combine blueberries, 1/2 cup sugar, 5 Tbs.
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tapioca starch, lemon zest, ginger, and salt in large bowl, smashing about 1/2 cups worth of blueberries as you work.
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Set Filling aside.
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12
Remove 1 dough disk from refrigerator, and lightly dust rolling pin and flat work surface with flour.
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13
Roll dough into 12-inch round on floured work surface, then press into 9-inch deep-dish (1.4 qt.)
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pie dish.
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15
Leave about 1/2 inch overhang around rim of pie dish; trim away excess dough with scissors.
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16
Dust Piecrust with remaining 1 tsp.
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17
tapioca starch and 1 tsp.
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sugar.
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19
Spoon Filling into Piecrust, mounding in center.
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20
Whisk egg with 1 Tbs.
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water in small bowl; set aside.
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22
Roll out remaining dough disk into 10-inch round.
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23
Place atop Filling.
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24
Pinch and crimp bottom and top Piecrusts together to seal and form pie.
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25
Brush top Piecrust lightly with egg wash. Cut several slits in top of Piecrust.
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26
Transfer pie dish to baking sheet, and bake 20 minutes.
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27
Reduce heat to 350F, and bake 50 minutes more, or until crust is golden brown.
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28
Remove, and cool on wire rack.
