Every time I make this, the pie overflows. When I make the cherry pie, it doesn’t overflow. Wondering if I should do what I do with the cherry pie filling, and cook it over the stove til it thickens a bit, then cook at 375 for 50 minutes? It might prevent overflow this way.
- 1 ¼ -1 ½ C sugar, depending on sweetness of berries
- 3 Tbsp cornstarch
- 3 Tbsp quick-cooking tapioca
- 1 tsp finely grated lemon zest
- ¼ tsp salt
- 6 ¼ C blueberries (from 3 pints)
- Basic Pastry Dough for a double crust pie
Line a large baking sheet with foil, put in middle oven rack, and preheat oven to 425.
Whisk together sugar, cornstarch, tapioca, lemon zest, and salt in a large bowl. Gently toss with blueberries.
Roll out 1 piece of dough and fit into 9 inch pie plate. Refrigerate while you roll out dough for top crust.
Roll out remaining piece of dough. Spoon filling into shell. Cover pie with pastry round and trim with kitchen shears, leaving a ½ inch over hang. Press edges together. Cut 3 steam vents in top crust.
Bake pie on hot baking sheet for 30 minutes. Reduce heat to 375 and continue to back until crust is golden brown and filling is bubbling, about 40 minutes more. Cool pie on rack for at least 3 hours before serving.
Gourmet