Blueberry Pie

1. Roll 1 disk of dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes.
2. Roll other disk of dough into 12-inch circle on lightly floured counter. Using 1-1⁄4-inch round cookie cutter, cut round from center of dough. Cut 6 more rounds from dough, 1-1⁄2 inches from edge of center hole and equally spaced around center hole. Transfer dough to parchment paper–lined baking sheet; cover with plastic and refrigerate for 30 minutes.
3. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring often and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1-1⁄2 cups, about 8 minutes; let cool slightly.
4. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees.
5. Place shredded apple in clean kitchen towel and wring dry. Transfer apple to large bowl and stir in cooked berries, remaining 3 cups uncooked berries, sugar, tapioca, lemon zest and juice, and salt until combined. Spread mixture into dough-lined pie plate and scatter butter over top.
6. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to 1⁄2 inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Cut four 2-inch slits in top of dough. Brush surface with beaten egg white.
7. Place pie on heated baking sheet and bake until crust is light golden brown, about 25 minutes. Reduce oven temperature to 350 degrees, rotate baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 40 minutes longer. Let pie cool on wire rack to room temperature, about 4 hours. Serve.

PREPARING TOP CRUST FOR BLUEBERRY PIE
Using 1-1⁄4-inch cookie cutter (or spice jar lid), cut 1 round from center of dough, then 6 more rounds, 1-1⁄2 inches from edge of center hole and equally spaced around center hole.