Blueberry Pie

Bart requested a blueberry pie for his father’s day treat. This is our favorite recipe to use for blueberry pie—it is simple to make and it consistently works. I have always used fresh fruit, but the recipe states that you can use frozen blueberries—just measure the blueberries while frozen, but let them thaw before filling the pie. If you fill the pie with frozen berries, the fruit might not cook through and you might end up with undissolved thickener.

INGREDIENTS
Pie dough for one two-crust pie (I prefer the Lion House pie dough recipe)

Blueberry Filling
3 pints fresh blueberries (6 cups or 30 ounces), rinsed and picked over
¾ cup granulated sugar
1 small lemon , zested to yield 1 teaspoon zest and juiced to yield 2 teaspoons juice (I use the entire zest and juice from one lemon)
¼ teaspoon ground allspice
pinch ground nutmeg
3–4 Tablespoons Instant Clear-Jel OR potato starch OR quick-cooking tapioca (I use 4 tablespoons of Instant Clear-Jel)
2 tablespoons unsalted butter , cut into small pieces

INSTRUCTIONS
1. Prepare pie dough as directed in recipe. Divide into two balls, flatten balls somewhat into thick disk shapes, wrap in plastic wrap and refrigerate.
2. To prepare filling, mix together sugar, Instant Clear-Jel, allspice, and nutmeg. Add blueberries, lemon zest, and lemon juice and fold together with a spatula. Let fruit mixture stand for 15 minutes.
3. Preheat the oven to 500°F. Remove dough from refrigerator and roll one dough disk into 12-inch circle. Fit dough into 9-inch Pyrex pie pan, leaving dough that overhands the lip in place.
4. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough.
5. Roll remaining dough disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking.
6. Place pie on baking sheet; reduce oven heat to 425°F and bake until the top crust is golden, about 25 minutes. Rotate the pie and reduce the oven temperature to 375°F, continue baking until the juices bubble and the crust is deep golden brown, 30 to 35 minutes longer.
7. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.