Blueberry-Lime Pie

Directions

1. 1
   Roll out pie pastry and set into a 9-inch pie pan; place in the refrigerator for 15 minutes.
2. 2
   Preheat oven to 400.
3. 3
   In a big bowl, combine the blueberries, limeade, sugar, tapioca, and lime zest; mix well but try not to crush the berries; set aside.
4. 4
   Roll out top pie pastry.
5. 5
   Turn filling into the chilled pie shell; smooth the top with a spoon.
6. 6
   Lightly moisten the rim of the pie shell with a wet finger or pastry brush.
7. 7
   Place top pastry over the filling; press the top and bottom pastries together along the dampened edge.
8. 8
   Trim pastry and crimp/flute as desired; poke several steam vents in the top of the pie with a fork or paring knife; put a couple of vents near the edge of the crust so you can check the juices there later.
9. 9
   Brush the top of the pie lightly with milk and sprinkle with sugar.
10. 10
    Place the pie on the center oven rack; bake for 30 minutes; decrease oven temp to 375; rotate pie 180; slide a foil-lined baking sheet onto the rack below to catch any drips.
11. 11
    Continue baking about 20-25 mintues, until the top of the pie is a golden brown and any juices visible at the steam vents bubble thickly (**tent crust with foil if starts to get too brown).
12. 12
    Transfer pie to a wire rack; let cool at least 2 hours before serving.