Blueberry Pie

1. Pulse flour, sugar, and salt in a food processor until well combined.
2. Add butter a couple of chunks at a time and pulse until the mixture resembles wet sand.
3. Drizzle in ice water and pulse until dough just comes together into large chunks. Do NOT let it look wet.
4. Dump the dough out onto some plastic wrap and squish it together into a single mass. Chill it for a few minutes (more than 10, fewer than 60 minutes – I’m a fan of the 10 minute stint in the freezer so as to speed things along – so you can get done in the two hour Quickfire time allotment, obviously.)
5. While the crust is chilling, make the filling!
6. Mix all filling ingredients together without bursting the blueberries. Just be sure they’re mostly coated.
7. Here’s where you’re supposed to get intimidated – it’s time to roll out the dough! I have a couple of pro tips for you. You can go with the whole rolling it out on a board and then wrapping it around your rolling pin to transport it to the pie plate OR you can do one of the following:
Squish the crust into the pie plate as if it were a tart pan (this is easier, admittedly, if it’s not chilled). OR – my preferred plan – roll the dough out onto a Sil-Pat OR a piece of parchment OR a piece of aluminum foil and then flip that onto the pie plate. You can do this either by placing the pie plate upside down on top of the rolled out dough then flipping the whole thing over or by flipping the parchment or Sil-Pat or foil over onto the pie plate and then peeling it carefully off. Then you can coax the crust into the pie plate and trim as usual. Same goes for the top crust.
8. Then, you just fill the bottom crust with the berry filling, throw the top crust on and decorate as you like. I like to use a little egg wash or brush the top with some preserves to encourage it to brown, and then either top with shapes cut out of the extra dough (as pictured) or sprinkle some sanding sugar.
9. Also, be sure to vent your crust if it’s a solid one. Also, put your pie on a sheet pan before putting it in the oven – you may overflow! Bake for 45ish minutes at 400F. Keep an eye on it – you can always kick it up to 425F if your crust is slow to brown.
10. **Note: My pie was very runny, which is just how I like it. It had solidified a bit by the next day (the slice pictured), but if you want it to be sturdier, use more tapioca. It won’t change the flavor.