Fourth of July Blueberry Pie
Kate McDermott-Art of the Pie
Art of the Pie Dough
double crust pie dough
fresh or frozen
sugar plus 1-2 teaspoons more for sprinkling the top
small pinch of ground nutmeg
fresh squeezed lemon juice
orange liqueur like Cointreau or zest of one small organic orange
quick cooking tapioca
egg white mixed with 1 tablespoon water
Preheat oven to 425F.
Put blueberries, sugar, nutmeg, salt, optional orange liqueur or citrus zest, flour, and quick cooking tapioca in a big bowl, and mix lightly until the fruit is coated.
Roll out the bottom dough and place in your pie pan.
Add the blueberry filling and dot with little pieces of butter...if you remember. (I always seem to forget the butter!)
Roll out remaining dough, lay over the fruit, and cut 5 to 6 vents on top, or cut strips and make a lattice top.
Trim excess dough from edges and crimp.
Brush crust with some egg white wash and sprinkle evenly and lightly with 1-2 teaspoons of sugar.
If it's a hot day, place pie in refrigerator to chill while oven is preheating to 425°F.
Bake for 20 minutes at 425F. Reduce heat to 350F and bake for 35-40 minutes more.
Look for the steady bubbling of the fruit filling through the vents or lattice work to make sure the filling is fully cooked.
Be sure to taste the fruit and adjust the sugar and seasoning accordingly.