Blueberry Lemon Souffle Pie

Preheat the oven to 400 degrees. In a nonreactive saucepan, toss the
blueberries with the tapioca and granulated sugar. Let sit 5 to 10 minutes,
stirring once or twice, to soften the tapioca. Cook over moderately high
heat, stirring occasionally, until the mixture comes to the boil. Remove
from the heat. Pour into a stainless steel strainer set over a bowl.
Reserve the drained juices.

Using an electric mixer, beat the egg yolks with 4 tablespoons of the
superfine sugar until pale and thick, about 2 minutes. Gradually beat in
the lemon juice and then the zest. Transfer the mixture to a nonreactive
saucepan and cook over low heat, stirring constantly with a rubber spatula,
until it thickens, about 8 minutes; do not boil. Scrape into a bowl and set
aside on a rack to cool. Strain.

Using clean beaters, beat the egg whites until foamy. Add the salt and beat
until soft peaks form. Add the remaining 3 tablespoons superfine sugar, 1/2
tablespoon at a time, beating well after each addition. Beat at high speed
until the whites are glossy but not dry, about 20 seconds longer. Using a
rubber spatula, stir one-third of the beaten whites into the yolk mixture.
Gently fold in the remaining whites. Spoon the blueberries into the baked
Flaky Pie Shell and drizzle 2 1/2 tablespoons of the drained juices over
them. Mound the souffle mixture over the berries; spread gently to cover
the berries, touching the pie crust all around. Bake in the middle of the
oven for about 15 minutes, until the top is nicely browned. Transfer the
pie to a rack to cool slightly. Serve warm or at room temperature.

Yield: One 9-inch pie