INGREDIENTS
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20 ounces blueberries, approximately 4 cups
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4 ounces sugar, approximately 1/2 cup
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1/8 teaspoon kosher salt
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1 1/4 ounces tapioca flour, approximately 5 tablespoons
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1 tablespoon fresh orange juice
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1 teaspoon orange zest
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2 (9-inch) homemade or store-bought pie doughs
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1 egg yolk whisked with 1 teaspoon water