All the dietary categories are represented in this salad, which would be a sweet addition to an Easter breakfast (bell peppers are actually a type of fruit). Pumpernickel bread slices with butter for garnishing.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
| Yield: | 1 to 10 – inch deep dish pie |
Ingredients
- 1 recipe pastry for a (10 inch) single crust pie
- 1 cup white sugar
- 2 egg yolks
- 1 tablespoon quick-cooking tapioca
- 1 pinch salt
- 1 tablespoon lemon juice
- ¼ cup milk
- 1 quart fresh blueberries
- 2 egg whites
- 1 tablespoon all-purpose flour
- 1 tablespoon white sugar
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
- In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.
- Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust.
- Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set.
Nutrition Facts
| Calories | 160 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 82 mg |
| Sugars | 18 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This has become my “go to” blueberry pie recipe. I have tweaked it a little. We don’t like excessively sweet deserts, so I cut the sugar by at least 1/2 (I have used as little as 1/4 cup. I also increase the tapioca to 1-1/2 tbls. This makes it set just a bit better. Excellent pie recipe!
First let me say that photo here does not do it justice! Mine is much more attractive!. I’ve made it twice now, doing a gluten-free crust, and I think it has made my “favorite dessert list” for sure! It is important to have a really good crust on it. I use an “old fashioned dough” recipe that calls for both butter and shortening, a little bit of sugar, and an egg mixed with the cold water that is used to bring it to a dough. It is lovely served warm with ice cream, and in fact, we found that it paired splendidly with frozen greek yogurt, something I don’t typically think of as yummy… but my husband bought it, and it really complimented the pie! I made one last night, and it’s all I can do to keep myself from grabbing bites of it all day today!
I made this pie to use some of my hand picked low bush blueberries. They are most delicious but I wanted them to serve more people so looked for a blueberry cream pie. I had no idea that anyone would have a recipe like this.What a peasant surprise and what a rewarding result. My husband and 2 friends thought it absolutely wonderful – so did I! I have yet to go wrong with an Allrecipes recipe. Another winner going into my home and cottage recipe books. Irene
a wonderful pie. follow the instructions and you’ll do just fine. thanks for sharing this heirloom recipe!
Yum, sweet & creamy with good blueberry flavor!
Awesome pie! Soo very delicious!
I never did get the sugar to dissolve completely into the egg. I tried FOREVER! But it didn’t matter because it turned out great. It didn’t have the distinct layers as I guess its supposed to, but it did have a thin crunchy coating of meringue on top. Whatever – we LOVED it!
This pie took sometime to prepare, but worth every minute of it. I’ve made many pies over the years, but I have to say as far as blueberry pies go this turned far better than any I’ve made. My husband, son & I love it. Our next door neighbors let us pick their blueberries because they didn’t want them. I made two pies and gave them one of them. They loved it also. Will use this recipe a lot.
Takes time to get it all right but well worth the work!
This was so good, my family said it was the best they had ever eaten. I used heavy whipping cream as a substitute for milk, and it worked very well. Will be making this many more times!
More work than it’s worth. I picked it because it looked like a challenging, delicious pie. I was disappointed however with how it tasted. Not what I was expecting. Won’t be one I try again soon.
I really don’t know what happened with this recipe. I am a pretty good baker but this pie did not turn out well. I followed the recipe to the letter. But the meringue started burning before the time was up. I let it cook as long as I could before it burned. The blueberries were yummy inside, but it was not a firm pie at all. All I seemed to get was blueberries in a crust with meringue and some very runny cream. The blueberries cost me a small fortune for it to have turned out so mediocre. The only reason it is mediocre was because the blueberries were sweet and tasted nice.
Thank you so much for sharing your recipe! What a fabulous pie!
What a great recipe – even tastier with a teaspoon or so of finely grated lemon zest added along with the lemon juice! I’ve made a 9-inch deepdish pie version of it several times now, using just a pint of blueberries, as suggested, and making no other changes in the recipe other than adding lemon zest. I’m not sure my sugar completely dissolved in mixing, even after 15 minutes of beating plus beating with lemon juice, but it didn’t affect the outcome. I’ve been careful to see that my blueberries are completely dry before using them, since the problems some have had with the recipe sound like there was too much liquid, and the pie has been perfectly wonderful, every time.
Not for the amateur, evidently. Ended up without the mentioned layers (merengue above custard). Just ended up with a foamy, blueberry pie. Interesting outcome.
This makes a great and easy pie. My children and I enjoyed making it!
I made this pie twice – the first time I did it while I was on vacation at a friend’s house. He did not have a stand alone mixer, so I incorporated the eggs and sugar with a hand mixer and stopped after 6 minutes. Also, I was using a prepared pie shell, which made a big difference (I used a 9″ shell). The pie was good, but I could see the potential!! When I came home I started all over again – this time with my stand alone mixer. I beat the yolks a full 15 minutes, and incorporated the sugar over 10 of those minutes. This step made the big difference. Also, I cut back to 1 pt of blueberries. Those two changes and the pie was superb!! Give it a chance – you won’t regret.
Well…I made this recipe again and used 1 tbs. and a 1/2 of instant tapioca. It turned out great! It did take about twice the time to cook. I would reccomend increasing the oven temp a tad and definately place foil over the pie!! Mine was still burnt (not too bad though) around the edges…but it was still good. It didn’t seperate really either. Althoug, my husband loved it. I found him in the refrigerator numerous times sneaking forkfuls of it until it was all gone. I think I would rather have made a regular blueberry pie. I was trying to save money by making this recipe because you need like 4-5 cups of fresh blueberry’s for a pie. It was good. I don’t know if I’ll make it again though. Merangue isn’t my thing anyway. It’s hard to get it just right.
This is a very good blueberry pie recipe. It was a little hard blending the egg yolks and sugar, especially with just a hand electric mixer, but well worth the work. I will bake this pie again!
I’m not sure if it was me or the recipe, but this did not turn out. There were no layers except for a thin burnt meringue topping and what happened to the custard? There was none. I even took it out of the oven early because it was starting to burn. I was so disappointed.
Yummy! My husband said it was the best blueberry pie he’d ever eaten. Don’t expect “meringue” it is more of a thin meringue-like layer. Also the “layers” aren’t that thick which is where some of the confusion is coming from. But the blueberries and “cream” do kinda separate. I used frozen berries. Can’t wait to try it with fresh!