Blueberry Pie, with a Twist

On a pie fix at the moment. This attempt at cleverness revealed a slightly creepy creation. Apple pie is calling my name next, but I had to get this one in. We have a lot more frozen blueberries where these are from (the freezer). I prepared three double crusts and froze them until I needed them. It’s made pie creation a breeze. I used the standard double crust recipe and found a blueberry pie recipe on I read through the top two reviews and followed some of their advice. I used the 3/4 cup recommended sugar for a light sweetness that isn’t too rich. I used about 6 Tablespoons or 3/8 cup of tapioca flour for the thickener instead of cornstarch. I want to try arrowroot starch when I can afford it. I covered the edge with aluminum foil until the last 10 minutes of baking and kept the oven at 375 degrees. I brushed egg white and sugar on when I took the aluminum foil off. I took the pie out of the oven for this procedure. The last 10 minutes were an estimate, and mostly just watched for the crust to brown. I ended up with a total of about 55 minutes of baking.


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