Classic Blueberry Pie

Name: Classic Blueberry Pie
Yield: Serves 6 to 8 (Makes one 9-inch pie)
Ingredients: 2 1/4 cups, unbleached all-purpose flour, plus extra for dusting; 1 teaspoon, table salt; 2 tablespoons, granulated sugar; 11 tablespoons, unsalted butter, cut into 1/4-inch cubes; 7 tablespoons, vegetable shortening, chilled; 1/3 cup, water, chilled with ice, increasing up to 3/8 cup, if needed; 3 pints, fresh blueberries (6 cups), rinsed and picked over; 3/4 cup, granulated sugar; 1 , small lemon, zested to yield 1 teaspoon zest and juiced to yield 2 teaspoons juice; 1/4 teaspoon, ground allspice; Pinch, ground nutmeg; 3–4 tablespoons, quick-cooking tapioca; 2 tablespoons, unsalted butter, cut into small pieces

Desserts or Baked Goods
Fruit
Fruit Desserts
Dessert Pies
4th of July

Appears in Cook's Illustrated July/August 1995

Testing shows that tapioca is the thickener of choice for fruit pies with delicate texture and bright, fresh fruit flavor.

SERVES 6 to 8 (Makes one 9-inch pie)

TIME 2 hours, plus 30 minutes chilling and 1 hour cooling

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