BLUEBERRY and LIME PIE.

BLUEBERRY and LIME PIE

MAKES ONE 9-INCH PIE
On a tiny island in northern Washington's Salish Sea, Lindsey and Zach
bake and cook out of a refurbished 1955 Chevy school bus parked within
minutes of nearly a dozen working farms. These tiny-kitchen warriors
swear by a good-quality cast-iron pan, which acts as a pizza stone, a
makeshift tortilla press, and, in berry season, the perfect pie dish.

DOUBLE PIE CRUST

2 cups all-purpose flour, plus more for dusting
1/2 tsp. sea salt
1 1/2 cups (3 sticks) butter, cubed and chilled
1/4 cup ice-cold water

FILLING

8 cups frozen blueberries Zest and juice of 1 lime
1/2 tsp. vanilla bean powder
3/4 cup sugar
1/4 tsp. sea salt
1/4 cup small tapioca pearls
1 egg, beaten, for egg wash

1. Preheat the oven to 375[degrees]. Grease a 9-inch pie dish.
2. To make the pie crust, in a large bowl, mix the flour and salt
together. Cut the cold butter into the flour and mix lightly with your
fingertips until the butter is well dispersed and the mixture resembles
coarse bread crumbs. Put it in the freezer (or fridge) for 20 minutes
to chill. Remove from the freezer and add the cold water slowly while
continuing to mix until you can just form the dough into a cohesive
ball. If more water is needed, add it 1 tablespoon at a time. Divide
the dough into two balls.
3. On a floured surface, roll out each piece of dough to a round about
2 inches bigger than the pie dish. Lay the first round of dough in the
greased pie dish and set aside.
4. To make the filling, mix the blueberries, lime zest, lime juice,
vanilla bean powder, sugar, and salt together in a bowl. Pour the
filling into your prepared pie crust and evenly sprinkle the tapioca
pearls over the berries. Fold them in gently so that they are dispersed
throughout.
5. Lay the second round of dough over the pie and tuck the excess top
crust under the bottom crust. Flute the edges or use a fork to crimp
them, and then cut several vents in the top crust.
6. Brush the dough with the beaten egg and bake for 1 hour 15 minutes
or until golden brown. Allow to cool for at least 8 hours before
slicing. Honestly, we know that's a long time to wait for pie, but this
is a crucial step if you want your pie to hold up.

TIP

Rolling out pie dough with a linen pastry cloth helps prevent it from sticking and keeps your counter cleaner.

Reprinted with permission from The Tiny Mess: Recipes + Stories from Small Kitchens, by Maddie Gordon, Mary Gonzalez, and Trevor Gordon, copyright [c] 2018. Published by Ten Speed Press, a division of Penguin Random House, Inc. Images copyright [c] Trevor Gordon. Available March 2018.