Tangy Lemon-Infused Blueberry Crumble Pie

1. Soften Dough and Preheat Oven

Begin by softening the Tart and Pie Dough at room temperature. While the dough softens, preheat your oven to 400°F, positioning the rack in the lower third to ensure even heat distribution.

2. Prepare Bottom Crust

Roll out one disk of dough into a 12-inch round. Carefully place the dough into a 9-inch tart or pie pan, allowing a ½-inch overhang before trimming the edges.

3. Prepare Top Crust

For the top crust, roll out the second disk into another 12-inch round. Transfer it onto a piece of parchment paper placed on a baking sheet, then refrigerate both crusts to keep them firm and easy to handle.

4. Prepare Filling

In a medium bowl, combine the blueberries, sugar, pulverized tapioca, lemon zest, lemon juice, and salt. Stir the mixture thoroughly and let it stand for 10 minutes.

5. Assemble Pie

Pour the blueberry mixture into the prepared pie shell, spreading it out evenly. Dot the filling with small cubes of unsalted butter.

6. Cover and Seal Pie

Cover the pie with the top crust, folding the edges of the top crust under the bottom crust's overhang. Pinch and crimp the edges together to seal and create a decorative border.

7. Brush and Vent

Brush the top crust with the beaten egg. Using a sharp knife, cut four small steam vents in the top crust.

8. Bake Pie

Place the pie on a baking sheet to catch any potential drips and bake at 400°F for 15 minutes. Then, reduce the oven temperature to 350°F and continue baking for an additional 45 minutes, or until the crust is golden and the filling is bubbling.

9. Cool Pie

Once baked, transfer the pie to a rack to cool completely before cutting. This cooling step is crucial as it allows the filling to set, making it easier to slice and serve.