Blueberry Pie - pie

Method

• Soften at room temperature: Two 10-ounce disks Tart and Pie Dough (page 174).
• Roll one of the disks of dough into a 12-inch round.
• Line a 9-inch tart or pie pan with the dough.
• Trim the edges leaving a 1/2-inch-long overhang.
• Roll the other disk of dough into a 12-inch round.
• Place on a parchment-paper-lined baking sheet.
• Refrigerate the lined pie pan and the round of dough while preparing the fruit.
• Position a rack in the lower third of the oven.
• Preheat the oven to 400F.
• In a medium bowl, stir together: 6 cups blueberries, 3/4 cup sugar, 4 tablespoons quick-cooking tapioca, pulverized in a mortar, 2 teaspoons grated lemon zest, 1 tablespoon fresh lemon juice, 1/4 teaspoon salt.
• Let stand for 10 minutes.
• Pour the mixture into the prepared pie shell.
• Cut into small cubes and sprinkle over the berries: 2 tablespoons unsalted butter.
• Cover the pie with the top crust.
• Fold the edge of the top crust under the edge of the bottom crust.
• Pinch the crusts together, crimping all around.
• In a small bowl beat: 1 egg.
• Lightly brush the top crust with the beaten egg.
• Cut 4 small steam vents in the top.
• Place the pie on a baking sheet and bake for 15 minutes.
• Turn the oven down to 350F and bake until the pie is golden and thick juices are bubbling through the steam vents, another 45 minutes or so.
• If the edges are browning too quickly, cover them with a ring of foil.
• Let the pie cool completely on a rack before cutting.
• You can substitute blackberries, black raspberries, huckleberries, olallieberries, or any combination of berries.
• For apple pie, toss together 3 pounds apples (such as Golden Delicious, Sierra Beauty, or Gravenstein, cored and cut in 1/2-inch pieces) with 1/4 to 1/2 cup sugar and, if you like, 2 teaspoons brandy or Calvados or 1/4 teaspoon cinnamon.
• Fill and finish as above.