INGREDIENTS
2 10 oz. disks Tart and Pie dough* see below
6 cups blueberries
3/4 cup sugar
4 tbsp. quick-cooking tapioca,
pulverized in a mortar
2 tsp. grated lemon zest
1 tbsp. fresh lemon juice
1/4 tsp. salt
2 tbsp. unsalted butter
1 egg
*Tart and Pie Dough
Have measured 1/2 cup ice-cold water. Mix together: 2 cups all-purpose unbleached flour and 1/2 teaspoon salt. Add: 12 tbsp. cold butter, cut into small 1/4 in. cubes. Cut or work the butter into the flour with a pastry blender or your fingertips, leaving some of the butter in fairly large, irregular pieces. Pour in three quarters of the water, stirring all the while with a fork until the dough begins to form clumps. Keep adding water if needed. Divide the dough in two, bring each part together in a ball and wrap each ball in plastic. Compress each ball and then flatten them into disks. Let rest, refrigerated, for 1 hour or longer.
DIRECTIONS
Soften 2 10 oz. disks Tart and Pie dough. Roll one of the disks of dough into a 12-inch round. Line a 9-inch tart of pie pan with the dough. Trim the edges leaving a 1/2-inch-long overhang. Roll the other disk of dough into a 12-inch round. Place on a parchment-paper-lined baking sheet. Refrigerate the lined pie pan and the round of dough while preparing the fruit.
Position a rack in the lower third of the oven. Preheat the oven to 400°F. In a medium bowl, stir together blueberries, sugar, tapioca, lemon zest, lemon juice, salt. Let stand for 10 minutes. Pour the mixture into the prepared pie shell.
Cut the unsalted butter into small cubes and sprinkle over the berries. Cover the pie with the top crust. Fold the edge of the top crust under the edge of the bottom crust. Pinch the crusts together, trimming all around. Beat the egg in a small bowl. Lightly brush the top of the crust with the beaten egg. Cut 4 small steam vents in the top. Place the pie on a baking sheet and bake for 15 minutes. Turn the oven down to 350°F and bake until the pie is golden and thick juices are bubbling through the steam vents, another 45 minutes or so. If the edges are browing too quickly, cover them with a ring of foil. Let the pie cool completely before cutting.
