1 ounce fresh juice from 1 lemon 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight, rolled and chilled as per the directions for a double crust1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weightToss regular and wild blueberries, lemon juice, sugar, salt, coriander , and tapioca starch in a large bowl, folding with a flexible spatula until well combined.
Place chilled pie on a parchment-lined half-sheet pan. Bake until crust is golden, about 1 hour, then loosely cover with tented foil. Continue baking until filling is bubbling even in the very center of the pie, about 15 minutes longer. If crust completely covers filling, bake until pie reaches an internal temperature of 213°F on a digital thermometer.
Whether you've got top-notch local berries or run-of-the-mill supermarket fruit, smuggling a portion of wild blueberries into the mix makes for a pie that's remarkably complex. If they're not growing in your own backyard, look for wild blueberries in the freezer aisle of well-stocked groceries like Kroger or markets such as Whole Foods and Trader Joe's. There's no need to defrost them before using.
We are loving this tutorial, especially if it really is the BEST blueberry pie! We are gathering everything and anything pie related in one place! Happy baking! 🥧
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