The Best Blueberry Pie Recipe

Ingredients (13)

• 20 ounces fresh blueberries (3 1/4 cups; 565g)
• 8 ounces wild blueberries (2 cups; 225g), fresh or frozen (see notes)
• 1 ounce fresh juice from 1 lemon (2 tablespoons; 30g)
• 7 ounces sugar (1 cup; 195g)
• 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 1/4 teaspoon ground coriander (optional)
• 1 1/2 ounces tapioca starch (1/3 cup plus 1 teaspoon; 40g), such as Bob's Red Mill (see notes)
• Old-fashioned flaky pie dough, rolled and chilled as per the directions for a double crust
• 1 large egg
• 1 large egg yolk
• 1/2 ounce heavy cream (1 tablespoon; 15g)
• 1/8 teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• Lemon chantilly