Homemade Pie crust (my recipe makes the 2 crusts you'll need for this recipe-one for the top and bottom).
1egg white, beaten
Sugar, for spinrkling
*This recipe nicely fills a small 9'' pie pan. If using a deeper 9'' pie pan, use 6 cups fresh blueberries and 1/2 cup tapioca flour.
Preheat oven to 400* F.
In a medium bowl measure berries. Pour sugar over berries and then pour tapioca over sugar. Sprinkle the zest on and drizzle around the lemon juice. Stir gently to begin to coat the berries without crushing them. Let the berry-sugar mixture rest for 15 minutes, stirring gently every 5 minutes. Eventually the sugar and tapioca will begin to coat the berries and become wet looking and slightly sticky.
After 15 minutes, spoon berries into prepared chilled pie shell. Sprinkle lightly with small dash of cinnamon (optional).
Cover with chilled top crust. Trim off any excess dough and seal and crimp the edge of pie. With a pastry brush, lightly brush the top crust with beaten egg white and sprinkle with granulated sugar.
Bake in pre-heated 400 degree F oven for 30 minutes, then cover gently with a piece of aluminum foil to keep the pie from over browning. Bake an additional 25 minutes, remove foil and bake 5 more minutes for a total of 60 minutes.
Cool this pie for at least 3-4 hours before cutting, (and for best results, refrigerate for another hour after it cools, before cutting).
Blueberries: Smaller blueberries work best for blueberry pie because they're not so juicy, which allows the pie to thicken better. *This recipe fills nicely a small 9'' pie pan. If using a deeper 9'' pie pan, use 6 cups fresh blueberries and 1/2 cup tapioca flour.Sugar: You can use a little less sugar if the berries are extra sweet.Pie Crust: Keep pie dough for crust chilled before you roll it out and while you are making filling. Remember the saying,”assemble COLD, bake HOT”. Homemade Pie crust will work a lot better than store-bought crust as store-bought will brown easier and become drier when baked at this temperature and length of time.Tapioca Flour: I use Bob’s Red Mill brand Tapioca Flour, which most grocery stores carry it, or you can find it online. You can substitute cornstarch, but in my testing, tapioca flour thickens the sauce better.Cutting the pie: It's crucial to allow the pie to cool for the instructed amount of time. If your pie has excess liquid after cutting just spoon it out or soak it up with paper towel.Make Ahead Instructions: The pie can be completely prepared and stored in the fridge one day ahead of time, which will give the filling extra time to set up. The pie crust can be made ahead and stored in the refrigerator for several days or frozen for up to 3 months.Freezing Instructions: Allow the pie to cool completely, cover and freeze for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.