Blueberry pie from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • TrishaCP on July 05, 2012

    This is my favorite blueberry pie recipe to make, because the filling (which uses ground instant tapioca and grated apples for the pectin) is really the perfect consistency- not too gloopy and not too runny. Maybe if I was better at rolling out pie dough, I would try cutting the holes out of the top crust prior to putting it on the pie, per Cook's instructions, but my dough rolling skills are atrocious. Instead, I make my own vents once the pie has been topped, and that works out ok for me.

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