Double Crust Blueberry Lime Pie
Serves: 8 - 10
Adding a twist of lime can freshen up any blueberry pie and give it a subtle, summer lift. Try this favorite from Ken Haedrich, Dean of
  • Food Processor Pie Dough, double batch (can also be made by hand; see recipe notes)
  • 2 pints fresh blueberries, rinsed and picked over
  • ½ cup sugar
  • ¼ cup quick-cooking or "minute" tapioca
  • Finely grated zest of 1 lime
  • 2 teaspoons fresh lime juice
  • Milk or light cream
  • Sugar, for glaze
  1. On a sheet of lightly floured wax paper, roll one batch of the pastry into a 13" circle and line a 9" - 9½" deep-dish pie pan with it, letting the sides of the pastry hang over the edge of the pan. Refrigerate.
  2. While the pie shell chills, mix the blueberries, sugar, tapioca, lime zest and lime juice in a large mixing bowl. Set aside for 15 minutes. Preheat the oven to 400° F.
  3. When the oven is preheated, scrape the filling into the pie shell. Lightly moisten the rim of the shell with a pastry brush or finger.
  4. Roll the other batch of dough into an 11" circle on a sheet of lightly floured wax paper. Using a butter or paring knife, trim the pastry flush with the side of the pan. (Put the trimmings into a plastic bag and freeze. I'll tell you how you can use them to make cookies in an upcoming post.)
  5. Using a large fork, crimp the edge of the pastry to form a decorative edge. Brush the top of the pie sparingly with milk or cream and sprinkle with a teaspoon or two of sugar. Make 3 or 4 holes in the top crust with a paring knife, twisting the knife a little to enlarge the holes.
  6. Put the pie on the center oven rack and bake for 20 minutes. Reduce the heat to 375° F and bake an additional 30 to 40 minutes, until the top crust is golden brown. You will, quite likely, see thick blueberry juice bubbling up through the crust. Transfer to a rack to cool. You will get a cleaner slice if the pie is thoroughly cool when you cut it, but who wants to wait that long?
Recipe by The Pie Academy at