For the crust:
2 ½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 ½ sticks unsalted cold butter, cut into ½-inch cubes
7-8 tablespoons ice-cold water
1 egg, beaten
For the filling:
5 cups frozen Wild Blueberries
½ cup sugar
1 teaspoon lemon juice
½ teaspoon cinnamon
¼ cup tapioca starch*
1 ½ tablespoons cold butter, cut into ½-inch cubes
*Note: If you don’t have tapioca starch on hand, you can substitute ¼ cup flour but the juices will run slightly.
- In a large bowl, whisk together the flour, sugar and salt until combined. Cut cold butter into the flour using a pastry cutter, two knives, or a food processor, until the mixture resembles coarse meal.
- If using a food processor, transfer mixture back to the bowl. Add ice-cold water, one tablespoon at a time, and using your hands, mix together until dough forms.
- Divide the dough mixture into two even sized mounds. Use your hands to form each one into a disk and sprinkle lightly with flour. Wrap each disk tightly in plastic wrap and refrigerate for at least two hours.
- Preheat the oven to 400 degrees F.
- In a large bowl, mix together frozen Wild Blueberries, sugar, lemon juice, cinnamon and tapioca starch. Let stand for 15 minutes.
- Meanwhile, working with one disc at a time, roll out dough onto a lightly floured surface, about 12 inches in diameter, 1/8 inch thick.
- Carefully place the first crust onto a 9-inch pie dish and gently press the dough down against the bottom and sides of the dish.
- Pour the berry filling into the pie shell. Scatter pieces of butter over top.
- Place the second crust over the pie, crimp the edges to seal and make a few slits in the top crust. Or, you can cut the second crust into strips and weave to make a lattice top.
- Brush the top crust with the egg wash. Bake for 45-50 minutes until golden-brown and juices are bubbling.
- Transfer pie to a cooling rack and bring to room temperature before serving.
