You will never have a better blueberry pie than this one!
| Prep Time: | 40 mins |
| Cook Time: | 40 mins |
| Additional Time: | 40 mins |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 1 to 9 – inch double-crust pie |
Ingredients
- 1 ¼ cups white sugar
- 3 tablespoons quick-cooking tapioca
- ½ teaspoon ground cinnamon
- 3 cups blueberries
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 pastry for a 9 inch double crust pie
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
- Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
- Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.
- For help weaving a lattice top crust, see our step-by-step Photo Tutorial,
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 128 mg |
| Sugars | 37 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I made the pie this morning exactly as written, making sure to measure everything. I attempted to make the pie as pictured, with cutouts in the top crust. I encountered the same problem as some other reviewers, the minute tapioca did not want to cook. By the time it did cook (54 minutes later), the crust had become quite dark, almost burned, and the filling had bubbled out around and over the crust. As pictured. Ouch! I did sneak a taste, and it is good, just not very pretty. If I make this again, I will lower the oven temperature to 350° and use a 60 minute cook time. My oven must run too hot for the recipe temperature.
Excellent! We picked 11 pounds blueberries, and this recipe works great.
Excellent….one of the best I’ve made!!
Way too sweet. Sugar hides the taste of the blueberries. We used two tablespoons of corn starch instead of 3 tablespoons of tapioca.
Like many who have opined before Me, it was quite sweet, too sweet. So, next time, I’ll cut the sugar. I had Tapioca pearls and not instant tapioca. I used a grinder to pulverize them then measured 3tbsp. I think I could have used a bit more. Excellent texture. I made two. One lattice and one with a double crust. Using the retrospectroscope, I’d use nutmeg rather than cinnamon and add the zest and juice of a lemon as I added a few more berries than were prescribed. My hubby loved it. He wanted a second piece. Thanks for the recipe.
Although I used my mom’s pie crust recipe, I didn’t change anything with this. The filling was delicious! I finished it off with an egg wash and sugar topping
Used 1 cup sugar and 3/4tsp of pumpkin pie spice because I like the more complex flavor and not quite as sweet as it calls for. Still gave it 5 stars because as-written would be just as great depending on your taste for sugar and spices. It’s my GO-TO recipe for blueberry pie!
Wonderful berry pie recipe! Used lattice top, and sprinkled sugar and cinnamon mixture on top of crust. Also, this is one of the best pie crust recipes that I’ve ever made.
I made this pie exactly as per the recipe and it turned out wonderful. Thank you.
Loved it just the way it was!!
I will make again!
It was the best
I usually add more fruit than what a given recipe calls for but otherwise I followed the recipe and it came out great. A big hit with all.
My family loves this pie!
Was delicious however a little too sweet, next time I will cup back on amount of sugar.
Quick and easy recipe!
So delicious! Next time I’d used just a tad bit more of tapioca.
I made this one with a few modifications. I doubled the blueberries because I was using a deeper pie dish. I only used one cup of sugar and I didn’t have tapioca, so I used corn starch to thicken it. It was perfect. I will use this recipe again!
I used frozen berries but added half a cup dried berries at the bottom and let them soak about an hour. It worked quite nicely to counteract the soupiness. Draining the excess juice would work fine but I cant bring myself to discard such flavorful stuff. I may try boiling it down to syrup next time. You wont find a better simple blueberry pie recipe in my opinion.
I chose to make a double crust rather than lattice top., but other than that I followed the recipe exactly. It is very sweet, so I may cut the sugar next time I make it. Since it is blueberry picking season that will be very soon and I expect quite often. I highly recommend vanilla ice cream on a slightly-warmed piece of this blueberry delight.
Made it as directed. Super easy and came out great. Will add to my Thanksgiving repertoire.