Blueberry Pie Filling
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 slices
Ingredients
  • 2 pie crusts for a 9-inch pie pan, prepared and chilled
  • 5 cups fresh blueberries, stemmed & cleaned
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½-3/4 cup granulated sugar (depending on your sweetness preference)
  • 2 tablespoons tapioca flour
  • pinch of salt
  • 2 tablespoons of bread crumbs
  • egg wash, 1 egg whisked with 1 teaspoon water
  • 2 tablespoons sugar, optional for dusting
Instructions
  1. Roll out one prepared pie crust into a circle, large enough to fit a 9-inch pie pan (about 12-inches in diameter)
  2. Place your pie crust into the bottom of a 9-inch pie pan, allowing any excess to hang over the edge.
  3. Place the breadcrumbs into the bottom of the prepared pie crust and set aside.
  4. Make the filling: Place 3 cups of blueberries in a medium saucepan over medium-high heat. Lightly mash the berries to release juices. Continue to cook, stirring frequently until about half of the berries have broken down.
  5. Remove from heat and add in the reserved berries. Stir in the lemon zest, lemon juice, cinnamon, nutmeg, sugar, and salt. Once combined, gently stir in the tapioca flour.
  6. Pour the blueberry filling into the prepared pie crust with breadcrumbs on the bottom.
  7. Roll out your second pie crust into a circle (12 inches in diameter) and place it on top of the pie. Trim both pie crusts so they are flush with the pie plate, leaving about 1-inch of excess Use this remaining crust to crimp the edges.
  8. Brush the top of the pie crust with the egg wash, cut 4-5 slits in the top with a sharp knife to allow moisture to escape while baking then sprinkle the top with sugar.
  9. Bake at 425 degrees for 30 minutes then reduce the oven temperature to 400 degrees and continue to bake for another 30-minutes (1-hour total). Continue to check on the pie crust every 10-minutes after reducing the oven temperature to ensure it doesn't burn. If the top crust or edges become too brown, cover them with aluminum foil to prevent burning.
  10. Remove from oven and let the pie cool completely before cutting.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/baking-bucket-list-lattice-topped-blueberry-pie/