A pie that will impress! Looks good, tastes even better.
| 2 | Tenderflake® Frozen Deep Dish Pie Shells, thawed |
| 6 cups | (1.5 L) Fresh blueberries |
| 3/4 cup | (175 mL) Sugar |
| Zest and juice of one lemon | |
| 1/2 tsp | (2 mL) Ground allspice |
| 1/4 tsp | (1 mL) Nutmeg |
| 4 tbsp | (60 mL) Quick cooking tapioca |
| 2 tbsp | (30 mL) Diced cold unsalted butter |
| Coarse sugar |
PREHEAT oven to 425°F (220°C).
RREMOVE pie shells from the package and place one shell on a baking sheet and set aside. Using a small paring knife, gently pry the second piecrust from the foil pan and place on a lightly floured work surface. Using a lightly floured rolling pin, gently roll the crust to about 11” (28 cm) in diameter. Cut the crust into ½” (1 cm) strips using a pizza cutter or a sharp knife.
TOSS blueberries with sugar, lemon zest, juice, spices and tapioca. Let stand for 15 minutes.
TRANSFER the blueberry filling to the pie plate then weave strips of piecrust on top of the pie in a lattice fashion. Fold the ends under the edge of the bottom crust. Flute the edge with a fork or fingers. Sprinkle the top with coarse sugar.
BAKE in preheated oven for 20 minutes then reduce temperature to 350°F (180°C) and continue to bake until juices bubble and the crust is golden brown, about 30-35 minutes. Allow pie to rest for one hour before serving.
Cover the edge of crust with foil if browning too quickly.
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