Summer Blueberry Pie

Summer is a bountiful time for fruit, but there's only so much plain fruit I can eat. Jam is a great way to store fruit for year-round use, but there are times when I need more immediate satisfaction. Pie is the obvious solution. For summer, I've typically resorted to a fruit tart, which can leverage a range of whatever happens to be in season. This year, I was inspired to go for a more traditional fruit pie with Serious Eats' blueberry pie.The original recipe calls for two different types of blueberries, but I didn't bother, instead opting to use the large tub of blueberries I'd purchased from Costco (which turns out to have surprisingly good quality fruits and vegetables, albeit with a limited selection). I also used Minute tapioca instead of the prescribed tapioca starch. The pie holds up pretty well, though it's not quite as reslient as some others I've made. This was also the first pie I've made with the Old Fashioned Flaky Pie Dough Serious Eats has been peddling recently (my usual go-to pie crust is Cooks' Illustrated vodka-based pie dough). True to its description, it was easy to handle and flaky, though came out a bit thinner than I'm used to (the total amount of dough is less than most other recipies). This was also my first venture into a lattice crust. It was surprisingly simple. As you can see in the picture, some of my artwork was buried in the bubbling blueberry filling.One twist I found interesting in this recipe: the use of corriander to boost the blueberry flavor. I didn't do a blinded test, but the filling certainly was tasty.I used a Pyrex glass pie plate for this ventured, which I had recently been eschewing in favor of fancier stoneware alternatives. I'm curious to test SE's claims that aluminum pie plates deliver the best results. This model from King Arthur Flour looks like a winner.