-
1
Toss regular and wild blueberries, lemon juice, sugar, salt, coriander (if using), and tapioca starch in a large bowl, folding with a flexible spatula until well combined. Scrape into prepared pie shell and top with remaining dough, using a solid sheet, cutouts, or a lattice-top design. (Check out my tutorial
-
2
.) Trim away excess dough and refrigerate to ensure top crust is completely chilled, about 30 minutes. Meanwhile, adjust oven rack to lower-middle position and preheat to 400u00b0F (200u00b0C).
-
3
Whisk egg, egg yolk, cream, and salt in a small bowl. Brush over chilled top crust in a thin, even layer. This will give the crust a glossy, golden sheen, but it is not necessary in any way.
-
4
Place chilled pie on a parchment-lined half-sheet pan. Bake until crust is golden, about 1 hour, then loosely cover with tented foil. (Alternatively, an empty baking sheet can be placed on the topmost rack of the oven to serve as a shield.) Continue baking until filling is bubbling even in the very center of the pie, about 15 minutes longer. If crust completely covers filling, bake until pie reaches an internal temperature of 213u00b0F (101u00b0C) on a digital thermometer. The time can vary considerably depending on the thickness and type of pie plate, the amount of top crust, how long the pie was refrigerated, et cetera.
-
5
Cool pie until no warmer than 85u00b0F (29u00b0C) on a digital thermometer, about 3 hours depending on the type of pie plate (at higher temperatures, filling will be runny and thin). Slice into wedges with a sharp knife, pressing firmly against bottom and sides of pie plate to ensure the bottom crust is completely cut. If you like, serve with
-
6
. Wrapped in foil, leftovers will keep up to 3 days at room temperature; warm 10 minutes in a 350u00b0F (180u00b0C) oven to revive crust before serving.
