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Recipe Summary

prep:
15 mins
bake:
15 mins
bake:
55 mins
total:
1 hr 25 mins
Servings:
12
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400°. Fit one piecrust into
    a 9-inch deep-dish pie plate.

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  • In a large bowl, toss together blueberries,
    ¾ cup of the sugar, the thyme, tapioca,
    lemon zest and juice.

  • Cut remaining crust into 1-inch-wide
    strips with a pastry or pizza cutter.

  • Spoon blueberry mixture into pie plate.
    Weave a lattice top, alternating strips
    of crust. Crimp edges to seal. Brush crust
    with egg white and sprinkle with
    remaining 1 tbsp sugar.

  • Bake pie at 400° for 15 minutes. Reduce
    heat to 350° and continue baking for 55 to
    60 minutes or until center is bubbly and
    crust is golden. Tent sides with foil after
    40 minutes so sides do not get too brown.

  • Remove to a wire rack and cool
    completely. Serve with freshly whipped
    sweetened cream, if desired.

Nutrition Facts

248 calories; fat 10g; cholesterol 7mg; saturated fat 4g; carbohydrates 41g; insoluble fiber 2g; protein 2g; sodium 139mg.
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