Blueberry Pie

There's nothing like a good berry pie. Here's mine with my foolproof crust and tricks for making a filling that doesn't run

Makes 1 2 crust pie that is 9inches and deep dish

Crust

2 1/2 cups of flour
1 tablespoon sugar
2 sticks of cold butter, cut into cubes
1/4- 1/2 cup ice water

Filling
6 cups fresh berries
1 cup sugar
1/4 cup berry jam(like blueberry or blackberry)
1 1/2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
1/3 cup quick cooking tapioca

In a food processor, put the flour and sugar. Pulse about 15 times to combine. Add the butter and pulse again about 12 times until the butter is cut in and resembles coarse meal. Add ice water starting adding a tablespoon of ice water at a time while running the machine for about 30 seconds. Stop the machine and grab some of the flour mixture. If you can squeeze it and it will hold together you are good to go. If not, run the machine and add 1 tablespoon at a time, stopping to check the dough. On a dry day I have had to add up to a 1/2 cup, on a humid day you may only need 1/4 cup. So do take the time to check the dough after each addition of water. Pour the dough into a bowl and squeeze together until it all comes together into a ball . Divide the ball into 2 equal pieces, wrap each piece in plastic warp. Press them into discs, and place in the frig until firm.

Place 3 cups of berries into a saucepot with the sugar, salt and tapioca. Cook over medium heat until the berries release their juice and the tapioca thickens. It will be thick. Fold in the rest of the berries and the lemon juice. Set aside. The filling will continue to thicken as it cools.

On a well floured board, roll out one of your dough discs and lay in the bottom of a 9 inch deep dish pie pan. Make sure you have some dough hanging over the edge of the pan for crimping. Pour in the filling and roll out the last disc. Lay it over the top of the filling, crimp the edges and cut about 4 slits in the top. Brush the top with an egg that has been beaten with about 2 teaspoons of water and sprinkle sugar over the top. Place on a cookie sheet lined with a silpat or parchment. Place in a 400 degree oven and reduce heat to 350. Bake for about 1 hour to 1/2 hours unitl the fruit bubbles and the crust browns. If the crust browns too fast, tent the pie with foil.

Cook's Notes- If you'd prefer a crumb topping instead of a rolled top, crumble the 2nd disc with your hands and sprinkle over top of filling. Melt 1/2 a stick of butter and drizzle over the crumbs. Sprinkle the crumbs with sugar and bake.