Blueberry pie
Line a 9-inch pan with half the dough. Position a rack in the lower third of the over. Preheat the oven to 425°F. Combine in a bowl and let stand for 15 minutes:
- 5 cups blueberries, picked over
- 3/4 to 1 cup sugar
- 3 1/2 to 4 tablespoons quick-cooking tapioca or cornstarch
- 1 tablespoon fresh lemon juice
- (1 teaspoon grated lemon zest)
- 1/8 teaspoon salt
Pour the mixture into the bottom crust and dot with
- 1 to 2 tablespoons unsalted butter, cut into small pieces
Cover with a pricked or vented top crust or a lattic. Bake the pie as directed on 676, about 55 to 65 minutes total. Cool completely on a rack.
Source
Joy of Cooking
