It’s National Pie Day. This pie is for those that love a berry pie, but have diverticulitis (like me). If you have diverticulitis you are not suppose to eat any seeds, so no raspberries, strawberries or blackberries. 😩 This Pie is for you. Makes 1 pie (12 slices) Total Time: about 1 hour.
2 refrigerated ready-to-roll pie crusts
5 cups blueberries
3/4 cup + 1 tablespoon sugar
1 tablespoon lemon zest
1/3 cup quick-cook tapioca
2 tablespoons lemon juice
1 egg white, lightly beaten
Whip cream or vanilla ice cream (optional)
Preheat oven 400F. Fit one pie crust into a 9” deep-dish pie plate. In a large bowl, toss together blueberries, cup of the sugar, tapioca, lemon zest and lemon juice. Cut the remaining crust into 1” wide strips with a pastry or pizza cutter. Spoon blueberry mixture into the pie plate. Weave a lattice top, alternating strips of crust. Crimp edges to seal. Brush crust with the egg white and sprinkle with the remaining 1 tablespoon of sugar. Bake at 400 for 15 minutes. Reduce heat to 350F and continue baking for 55-60 minutes or until center is bubbly and crust is golden. Tent sides with foil after 40 minutes so sides do not get too brown. Remove to wire rack and cool completely. Serve with whip cream or vanilla ice cream.
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