Deep-Dish Wild Blueberry Pie

1. 1

   Put a large baking sheet on oven rack in middle position and preheat oven to 425u00b0F.

2. 2

   Whisk together brown sugar and tapioca and toss with blueberries and lemon juice in a large bowl.

3. 3

   Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.

4. 4

   Roll out remaining dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round. Cut out 5 or 6 small holes with small decorative cookie cutters or use a small knife to slash steam vents toward center.

5. 5

   Spoon filling with any accumulated juices into shell, dot with butter, and cover with top crust. Trim top crust with kitchen shears, leaving a 1/2-inch overhang. Fold overhang of top crust under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively and brush with egg wash.

6. 6

   Bake pie on hot baking sheet in oven 30 minutes, then cover edge with a pie shield or foil to prevent overbrowning. Reduce oven temperature to 375u00b0F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more.

7. 7

   Cool pie completely on a rack, about 4 hours (filling will be runny if pie is still warm).

* Per serving · 4 servings · Values may vary.

No additional tips available.