A foolproof recipe for a double-tall blueberry pie
7 pints blueberries
1.5 oz tapioca starch
1 Tbsp lemon juice
1 Tbsp grated lemon rind (1/2 for filling, 1/2 for top crust)
6 Tbsp sugar
1/2 cup whole milk
1/2 cup heavy cream
1 egg yolk
1 Tbsp sugar
1 Tbsp condensed milk
Cook down blueberries with lemon juice and sugar over medium high heat for about 5 minutes, then lower heat to low and simmer for 15 minutes.
Add tapioca starch and stir. Let sit on stove for 10 minutes.
Make custard by scalding milk and cream. Add a tablespoon of scalded mixture to egg and yolk, add sugar and whisk. Add egg mixture to milk and cream mixture and whisk vigorously for a minute. Add condensed milk and let cool. When blueberries and custard have cooled, after about 30 minutes, combine.
Pour mixture into pie shell, top with top crust, and place pie in freezer for 20 minutes.
Bake at 425 for 20 minutes, then lower heat to 355 degrees and bake for 40 to 50 minutes. Grate lemon zest over top of pie and allow to cool. Once cool to the touch, place pie in refrigerator for 24 hours, then slice and enjoy!
This recipe is for use in a 12 inch, 2.5 inch deep pie pan.