Blueberry Pie Recipe

Ingredients 6 cups fresh blueberries* , about 2 lbs ▢1 cup granulated sugar* ▢1/2 cup Tapioca Flour* ▢1 teaspoon lemon zest ▢2 Tablespoons fresh lemon juice ▢1 dash ground cinnamon , (optional) ▢Homemade Pie crust (my recipe makes the 2 crusts you'll need for this recipe-one for the top and bottom). ▢1 egg white , beaten ▢granulated sugar , for spinrkling

Roll out the pie dough and put it in a 9-inch pie pan. Put the pan in the fridge while you make the berry filling.

Put the berries in a medium-sized bowl and set them aside. Put sugar on top of the berries, and then put tapioca on top of that. 

Pour the lemon juice around the zest and sprinkle it on top. Slowly stir the berries to coat them without crushing them. 

After adding the sugar and berries, let the mixture sit for 15 minutes. Every 5 minutes, stir it softly. The sugar and tapioca will start to cover the berries and make them wet and a little sticky.

After 15 minutes, put the berries into the pie shell that has been cold. A small amount of cinnamon should be sprinkled on top.

Top Crust: Cover with chilled top crust. Cut a hole in the top to let air flow through, or use strips of crust to make a lattice top. 

Cut off any extra dough, then seal and close the pie's edge. Use a pastry brush to lightly brush the beaten egg white on top of the crust, and then sprinkle it with sugar.

Put the pie in an oven that has already been set to 400 degrees F for 30 minutes.

Let this pie cool for at least three to four hours before cutting it. For the best results, put it in the fridge for an extra hour after it's cool before cutting it.