4. Gather mixture into a ball, wrap it in plastic, and refrigerate for at least 1 hour.
For the filling
5 cups fresh blueberries
3/4 cup brown sugar
1 tablespoon instant tapioca
1/2 teaspoon freshly grated nutmeg
1 tablespoon grated lemon rind
2 tablespoons lemon juice
Flour (for rolling)
1 egg, beaten lightly and mixed with
1/4 cup water (for the glaze)
Granulated sugar (for sprinkling)
1. Set the oven at 350 degrees. Have on hand a deep 9-inch pie pan and a baking sheet lined with parchment paper.
2. In a bowl, combine all but a handful of the blueberries with brown sugar, tapioca, nutmeg, and lemon rind and juice.
3. Divide the dough in half. Roll out one half on a lightly floured counter to a 10-inch round, fold it into quarters, and transfer to the pie pan. Let the dough relax into the pan.
4. Pour the sugared blueberries and most of the juices in the bowl into the crust and sprinkle with the reserved berries.
5. Roll out the remaining dough to a 10-inch round, stamp circular holes to serve as steam vents, and fold in quarters. Lift the dough onto the berries, then unfold it.
6. Using scissors, cut around the top crust so that it makes an even circle slightly larger than the pie pan.
7. Tuck the top crust under the lower crust and then crimp together.
8. Brush the top with the egg glaze, then sprinkle with granulated sugar. Set the pie on the baking sheet.
9. Bake the pie for 45 to 55 minutes or until the crust is golden and the filling is bubbling at the edges. Cool on a rack for 30 minutes before serving.
Adapted from Petsi Pies
