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Best Ever Homemade Blueberry Pie

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blueberrypieUse your favorite pie crust recipe or Pillsbury Ready-made

Blueberry Filling:

6 cups fresh blueberries (about 30 ounces) or 2 -16 oz. bags frozen Wild Blueberries (or one 15 oz bag of frozen and 3 cups of fresh)

1 Granny Smith apple, peeled and grated on large holes of box grater
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon or orange
3/4 cup sugar (5 1/4 ounces)
2 tablespoons quick-cooking tapioca, ground in a coffee grinder or mini cuisinart
1/4 teaspoon cinnamon
Pinch table salt
2 tablespoons unsalted butter , cut into 1/4-inch pieces
Egg Wash: 1 large egg , lightly beaten with 1 tablespoon milk

Foolproof recipe:

1. Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.

2. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

For The Filling:

1. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees. Place 3 cups fresh berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. If using frozen, place one bag of berries in saucepan and cook over medium to medium high heat for 12-15 minutes. Let cool slightly.

2. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries (fresh or frozen), zest, juice, sugar, tapioca, cinnamon and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

3. Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.

4. Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.

5. Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees F and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve. 

 

- Recipe courtesy of Cook Like James

 

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