Click to Print This Page (top banner and side navigation will not print)
If the berries are sweet, you will need the minimal amount of sugar. With deliciously ripe berries, 3/4 of a cup of sugar was perfect. This recipe also works well with frozen berries if you don't have good fresh ones available.
Serves 8-10
30 minutes preparation time (including making the dough)
45-55 minutes baking time, plus 2 to 3 hours cooling time
For the filling
6 1/2 cups blueberries, rinsed
3/4 to 1 cup granulated sugar, plus 1 tablespoon for sprinkling
3 tablespoons quick-cooking tapioca
1 teaspoon lemon zest
pinch of nutmeg
Basic pie crust
Preheat oven to 425 degrees.
Mix the filling ingredients together. Roll out the larger piece of pie crust until it is a bit larger than your pie plate and carefully transfer it into the pie plate (see the pie crust recipe for tips). Spoon in the filling. Roll out the smaller piece of crust so that it is large enough to cover the pie and drape it over the top of the blueberries. Trim any overhanging pie crust with scissors and pinch the edges together. Cut 3 to 5 vents in the top of the pie crust. Sprinkle the remaining tablespoon of sugar over the top of the pie.
Bake the pie on the lower rack of the oven for 15 minutes. Turn the oven temperature to 375 degrees and bake until the blueberries are bubbling and the crust is pale golden brown, 30 to 40 minutes.
To allow the filling to set, let the pie cool before you cut it, ideally 2 to 3 hours.