Blueberry Pie

I am so enjoying the new cookbook I got this spring, The New Best Recipe from the Editors of Cook's Illustrated.  So, I bought a second one for the beach.  They  have perfected each recipe and basics are abundant. 

I didn't actually use the exact crust recipe but used it as a gage.  In a Cuisinart I put in 2 1/2 cups flour, 1 t. kosher salt, 2 T. sugar and on top of that 2 sticks of unsalted butter already cut into small pieces.  Make sure the butter is cold.  Then pulsated this until it was like coarse crumbs.  Don't worry about over doing it, it is when you put in the water that you can order do it.  Then I took 1/2 cup of very cold water and slowly dripped that in while pulsating.  The dough should get thick quick.  I took it out, and made two balls of dough that I wrapped in saran wrap and put in the refrigerator to get cold for a few hours before using. 

The hardest part is making the crust.  The filling is easy.  6 cups of blueberries, 1 cup sugar, 2 t. lemon juice and 1 t. lemon zest, 1/4 t. nutmeg, 4 T. minute tapioca.  Put all this together in a bowl, stir and let stand for about 15 minutes before using it. 

I rolled out one of of the two pie crusts and put it into a pie plate.  I let the dough droop over the edge and put it back in the refrigerator to get cold.  BTW, when I roll out the dough, I put the dough in between 4 large pieces of saran wrap and roll it out in between those pieces.  2 on top, 2 on the bottom.  No mess. 
Make sure to put fork holes on the bottom of the pie crust.

Take the crust out of the refrigerator, pour the blueberry mixture into the pie plate.  Now take the other piece of dough, roll that out and lay it over the pie.  Push down the edges and flute them together.  You can either cut 4 slits in the pie top or just put more fork pricks.  Take one egg white and brush it over the pie and dust with sugar.  Bake at 425 for about 25 minutes and then lower the heat to 350 and baked for about 30 minutes more.  Mine got a bit crisp on the top after only 25 minutes so I covered it with tin foil so that the crust didn't crisp anymore.

Serve at room temperature or just warmed otherwise the pie is runny.  This pie shouldn't be runny if it isn't too hot.  Served this with Cinnamon Gelato.  That is another post.