This variation on a classic blueberry pie boasts a sophisticated, but not showy, complexity and tartness. The trick is in balancing the right amount of sugar. If you decide to use the limoncello, which is quite sweet, you will not want to use more than a ½ cup of sugar—using more sugar than this with the limoncello gets you a toe-curlingly sweet result. If you don’t have limconcello handy, use up the sugar to ¾ cup. Of all the pies I’ve made, this one is best as a next-day breakfast treat with strong, black coffee.
6 Cups Fresh Blueberries, cleaned and picked over
1 lemon, zested and juiced
Splash of Limoncello—about ¼ cup
1/2 cups sugar; (3/4 cup or more if you are not using the Limoncello and the berries are tart).
¼ teaspoon salt
3–4 Tablespoons Tapioca
3 Tablespoons unsalted butters cut into small pieces
1 Egg beaten with a splash of milk, cream or half and half
- Preheat the oven to 400 degrees.
- Add the berries, zest, half of the juice, sugar, tapioca (or whatever thickener you use), liqueur, and salt and thoroughly combine with a spatula. Let the combination sit for at least 20 minutes.
- Spray the bottom of a pie dish with Pam
- Roll out the bottom layer of crust, fit it over the pie dish and lightly form it to the shape of the dish
- Place the filling in the bottom crust and dot with butter
- Roll out the top crust and lay on top of the bottom crust, crimp the edges to your liking and slice holes in the top.
- Brush the top of the pie crust with the egg mixture and sprinkle with sugar.
- Bake on a cookie sheet on the middle rack at 400 degrees for 20 minutes, then turn the heat down to 375 and bake the rest of the way—30–40 minutes or until juices are bubbling.
- Let fully cool on a wire rack—at least a couple of hours.
Simply coat the blueberries in egg whites and spoon sugar over them. Allow them to dry for a few minutes before decorating the pie.