Why blueberry pie?
There’s no slicing, dicing or peeling of fruit involved. It is open-faced with just enough crust turned up over the edge, so rolled crust lying over the lip of a pie plate need not be perfect. Once the crust is turned up, it’s given an egg-wash with sugar and goes straight into the oven. Although fruit pies are filled with an abundance of fruit, Kimball suggests using thickeners to provide a firmer consistency to the filling. The most popular thickeners are flour and cornstarch. However, Kimball found both of these thickeners to be problematic for most of the pies tests (that is all pies, not just blueberry). The cornstarch yielded a dull fruit that was too sweet, and the flour made the fruit mixture too gummy to work with. Kimball found tapioca and potato starch did a much better job in thickening the fruit filling. Both kept appearance intact and did not alter the pie flavor. Now on to the mixture itself, while blueberries and lemon juice traditionally combine well to provide a zesty
