- Pie Dish (Designed for deep pies, ensuring even baking and easy removal)
- Mixing Bowls (Essential for preparing pie filling and dough; large stainless steel or glass options recommended)
- Pie Crust Roller (Makes rolling out the pie crust easier and more uniformly thick)
- Silicone Baking Mat (Useful for evenly transferring dough into pans or to prevent sticking on baking surfaces)
- Measuring Cups and Spoons (Accurate measurement is crucial in baking; stainless steel sets are suggested)
- Pie Dish Cleaner (Makes cleaning up a breeze after pie-making sessions)
- Apple Peeler and Slicer (Useful for adding apple slices to the deep dish pie as a variation)
- Pie Server (Perfect for serving and cutting the pie neatly without making a mess)
- Baking Sheets (Utility in preparing ingredients like rolling out dough on parchment paper)
- Pie Dish Protector (Prevents over-browning of pie crust and ensures it bakes through properly)
- Dough Roller (Another essential for achieving a smoothly rolled-out pie dough)
1 1/4 cups packed light brown sugar
5 tablespoons quick-cooking tapioca
6 cups fresh wild blueberries or 3 (10-ounce) packages frozen (not thawed)
1 tablespoon fresh lemon juice
Pastry dough for a double-crust pie
1 tablespoon unsalted butter, cut into small pieces
1 large egg, beaten with 1 tablespoon water
a 9 1/2-inch deep-dish pie plate (6-cup capacity); small decorative cookie cutters (optional)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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