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3 1/2 cups blueberries
1/4 cup tapioca
3/4 cup granulated sugar
2 tablespoons butter at room temperature
Pie dough (see recipe below)
1 tablespoon sugar mixed with a dash of cinnamon
Preheat oven to 450 degrees.
Combine blueberries, tapioca, 3/4 sugar and butter. Stir together and mush up some berries so mixture is juicy. Do not try to mix thoroughly, there will be chunks of butter in the mixture. Divide chilled dough into 2 portions, one slightly larger than the other. Roll larger one on floured surface into 12-inch circle. Place rolled dough on 9-inch pie plate. Dough should be about 1/2 inch longer than top of plate. Pour in berry mixture.
Roll out second portion of dough. Cut it into 10 one-inch strips. Place 5 strips across pie in one direction. Weave in second set of strips. Fold bottom layer over top of lattice edges. Crimp. Sprinkle cinnamon sugar over top. Bake on bottom rack for 10 minutes; then, reduce oven temperature to 350 degrees and bake 50 minutes longer.
Pie Dough:
1 cup sweet unsalted butter (2 sticks at room temperature)
1/2 teaspoon salt
3 cups flour
3 tablespoons cold water
Combine butter, salt and flour. Cut flour into butter. Rub mixture through fingers until of cornmeal consistency. Add water, turning mixture so it comes together in a ball. If mixture does not stick together, work in an extra tablespoon or two of cold water.
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