Filling Ingredients

400 grams frozen, thawed or fresh blueberries 

75 grams sugar

25 grams tapioca powder

2 tbsp/ 30 ml lemon juice 

Topping Ingredients

49 grams Soft White flour

34 grams sugar

28 grams butter

1/8 tsp salt 

 Makes one 9” pie

Instructions

Make a Shortbread Pie Shell recipe or take one out of the freezer. 

Preheat the oven to 450f with a thick-bottomed sheet pan placed on the middle rack in the oven.

Make the filling by whisking together the tapioca starch and sugar. 

Add the thawed blueberries and the sugar/tapioca mixture to the bowl of a food processor fitted with the blade attachment. 

Pulse several times, until the blueberries have been chopped slightly but are still chunky. 

Pour the blueberry mixture into your pie shell.

Make the crumble topping by melting the butter, then whisking all of the dry ingredients together in a bowl. 

Add the melted butter to the dry ingredients and mix together well. 

Using your hands, crumble the topping over the top of the blueberries in the pie shell, taking care to spread it evenly. 

Place the pie on the preheated baking sheet in the oven. 

Bake at 450 f for 10 minutes, then without removing the pie from the oven lower the temperature to 350f and bake for another 25 minutes.

Remove the pie from the oven when the topping is golden brown and place on a cooling rack. Let cool completely to allow the berries to set and serve at room temperature.