Name: Deep-Dish Wild Blueberry Pie
Cook time: 40 min
Total time: 7 1/4 hr
Yield: Makes 8 to 10 servings
Ingredients: 1 1/4 cups packed light brown sugar; 5 tablespoons quick-cooking tapioca; 6 cups fresh wild blueberries or 3 (10-ounce) packages frozen (not thawed); 1 tablespoon fresh lemon juice; Pastry dough for a double-crust pie; 1 tablespoon unsalted butter, cut into small pieces; 1 large egg, beaten with 1 tablespoon water; a 9 1/2-inch deep-dish pie plate (6-cup capacity); small decorative cookie cutters (optional)

Image may contain Food Dessert Cake Plant Fruit Blueberry and Pie

Photo by Romulo Yanes

If you've never had pie made from wild blueberries before, you'll be bowled over by the intensity of this one. The light, tender crust provides a sublime foil for the deeply flavorful fruit. Take heart if you can't find fresh wild blueberries in your area—frozen ones also yield excellent results.

Cooks' note:

We like our fruit filling on the soft side. If you prefer a firmer set, increase the tapioca to 6 tablespoons.

Recipe notes

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