Blueberry Pie

Yields 1 (9-inch) pie

4 cups blueberries

1 cup granulated sugar

2½ tablespoons quick-cooking tapioca

½ tablespoon cornstarch

1 tablespoon lemon juice

1 teaspoon pure vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

3 tablespoons cold, unsalted butter

¼ teaspoon salt

1 (9-inch) double-crust pie pastry (see recipe: Double-crust Pie Pastry)

Egg wash (1 egg, lightly beaten, mixed with 1 tablespoon water)

Coarse sugar (for sprinkling)

Whipped cream topping (optional - see recipe: Fresh Whipped Cream)

 

1. Preheat oven to 400° F.
2. In a large bowl, combine blueberries, sugar, tapioca, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Toss well until blueberries are coated.
3. Line a greased and floured 9-inch pie pan with pastry dough. Add blueberry filling. Dot with pieces of butter. Brush edges with egg wash. Cover filling with pastry dough. Seal and flute edges. Cut three slits on top for ventilation. Brush entire surface with egg wash, and sprinkle with coarse sugar. 
4. Place pie pan on a baking sheet to catch any drippings. Bake at 400° F for approximately 40-50 minutes, or until golden brown and juices begin to bubble from vents. Note: To prevent pie crust from getting overly browned, cover edges with aluminum foil.
5. Place on a wire rack and allow pie to cool before serving. If desired, serve each slice with a dollop of whipped cream.