There is nothing more Southern than an old-fashioned Blueberry Pie.
Old-Fashioned Blueberry Pie
Makes 1 (9-inch) deep-dish pie
- 5 cups fresh blueberries
- 1 cup sugar
- ¼ cup tapioca flour
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 (14.1-ounce) package refrigerated piecrusts (2 sheets)
- 2 tablespoons unsalted butter, cubed
- 1 tablespoon heavy whipping cream
- 1 tablespoon white sparkling sugar
- Preheat oven to 400°. In a large bowl, stir together blueberries, sugar, tapioca flour, lemon juice, and vanilla. Using a potato masher, lightly crush blueberry mixture, leaving about half of berries whole. Set aside.
- On a lightly floured surface, roll 1 piecrust into a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Spoon blueberry mixture into prepared piecrust. Place cubed butter evenly over filling.
- Roll remaining piecrust to ¼ inch thick. Using a knife or pastry wheel, cut dough into ½-inch-wide strips. Arrange strips over filling in a lattice design. Trim crust to extend ½ inch beyond edge of pie plate. Fold edges over, and crimp as desired. Brush crust with cream; sprinkle with sparkling sugar.
- Bake for 15 minutes. Reduce oven to 350°. Bake until crust is golden, about 40 minutes more. (Loosely cover with foil to prevent excess browning, if necessary.) Let cool completely on a wire rack.