Simple Blueberry Pie

Ingredients:

• 2 layers (22 cm) of store-bought pie dough
• 4 cups frozen blueberries
• 3/4 cup sugar
• 1/4 cup quick-cooking tapioca
• 1 tsp lemon zest + 2 tbsp juice (from 1 lemon)
• 1/4 teaspoon coarse salt
• 3 tablespoons unsalted butter, cut into small pieces
• 1 large egg, lightly beaten

Preparation:

1. Place the baking tray on the middle shelf of the oven and preheat the oven to 200°C.
2. Roll out one sheet of pie dough into a 30cm circle and place it in a 22cm pie pan, leaving an overhang around the edges. Refrigerate the dough while you prepare the filling.
3. In a large bowl, combine the blueberries, sugar, tapioca, lemon zest, juice, and salt. Remove the pie dish from the refrigerator and spoon the berry mixture onto the dough. Arrange pieces of butter on top of the berries. Top with the remaining pie dough, pressing it to the edges to ensure it sticks, and trim, leaving a 1/2-inch overhang. Crimp the edge of the pie, then cut five slits in the center. Beat an egg with 1 tablespoon of water and brush the pie.
4. Place the pie on a preheated baking sheet and bake for 20 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking until the crust is golden brown, the filling is bubbling, and the berries are bursting, another 30-35 minutes. Let the pie cool completely on a wire rack, about 2 hours.