Preserved Lemon Blueberry Pie

1. 1

   On a lightly floured surface, roll out half of the pie dough to fit a 9-inch pie dish. Gently press it into the dish and trim the edge to a 1/2-inch overhang. Cover with plastic wrap and chill for at least 30 minutes.

2. 2

   Roll out the remaining dough into a circle and transfer it to a sheet of parchment, baking sheet, or flat surface. Use a pastry wheel to cut it into 1/2-inch strips. Cover with plastic wrap and refrigerate while you prepare the filling.

3. 3

   Rinse the blueberries and remove any stems; set aside.

4. 4

   Combine the sugar, tapioca starch, and cornstarch in a bowl and mix well (see Note).

5. 5

   Add the lemon juice, lemon zest, and diced preserved lemon. Toss the blueberries with the sugar mixture.

6. 6

   Preheat the oven to 425 degrees F (220 degrees C).

7. 7

   Pour the blueberry filling into the chilled pie crust.

8. 8

   Lay two pastry strips over the filled pie in an X shape. Continue adding strips, alternating over and under, to form the lattice.

9. 9

   Trim the lattice strips to a 1/2-inch overhang, tuck them under the bottom crust, and crimp the edge to seal. Set the pie dish on a rimmed baking sheet to catch any drips.

10. 10

    Bake in the preheated oven for 25 minutes, or until the crust edges are golden brown.

11. 11

    Reduce the temperature to 350 degrees F (175 degrees C). Loosely cover the pie with foil to prevent over-browning.

12. 12

    Continue baking until the juices are bubbling and the crust is a deep golden brown, about 1 hour more.

13. 13

    The internal temperature of the pie should reach 200 degrees F (93°C) on an instant-read thermometer.

14. 14

    Cool the pie on a wire rack for 4 hours to allow the filling to set fully.

15. 15

    Cook’s Note: You can use 3 tablespoons of cornstarch instead of the tapioca starch–cornstarch combination. Tapioca will make the filling a bit softer, while using only cornstarch will set it more firmly.

• Calories 694.66 kcal High
• Protein 12.5 g Good Source
• Carbs 142.23 g Moderate
• Total Fat 9.1 g Moderate
• Saturated Fat 1.96 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 122.85 mg Moderate
• Fiber 21.21 g Good Source
• Sugar 33.8 g High
• Added Sugar 0.0 g Low Source
• Calcium 24.57 mg Low Source
• Iron 1.6 mg Low Source
• Potassium 189.91 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Wheat 🌾
• Gluten
• Corn 🌽