You can do a lattice, a full crust with a few steam holes cut out, or make it fun with some cookie cut outs, like I've shown in the photos here. To make the crust with the cut outs, use a cookie cutter to stamp them out of the top crust, then place the top crust on the pie as usual.
I love to use frozen wild blueberries whenever I make a blueberry pie, and that is what the idea of this pie is based on. I'm partial to using Wyman's of Maine as I'm a New Englander, and believe these are the best blueberries in the world!
Alternative thickeners: To use flour: Add 1/4 cup to the mixture. Once the mixture comes to a boil, shut off the heat. To use cornstarch: Add 3 tablespoons to the fruit mixture. Cook the mixture for one minute after it boils.
Recipe adapted from Bon Appetit.
Recipe has been updated several times over the years, and recently I altered some of the ingredients. Here are the ingredients for the prior version of the recipe:
- 1 batch (2-9" pie crusts) Butter Pie Crust or Super Flaky Pie Crust
- 4 cups (20 ounces; 570 grams) frozen wild blueberries
- 2 cups (8 ounces; 225 grams) frozen or fresh cranberries
- ½ cup (100 grams) granulated sugar
- ¼ cup (50 grams) brown sugar
- 3 tablespoon quick cooking tapioca (see notes for alternatives)
- 1 tablespoon orange zest
- 1 tablespoon orange juice
- Pinch cinnamon
- Pinch salt
- Eggwash (1 egg whisked together with 1 tablespoon water)
This version of the pie was not parcooked, but instead all of filling the ingredients were mixed together then baked in a pie crust until golden brown, about 55-65 minutes.