Blueberry Pie Recipe

Blueberry Pie Recipe Rating 4

My pie has a wonderful fresh blueberry flavor and a bit of tang from lemon peel.—Richard Case, Johnstown, Pennsylvania

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Blueberry Pie Recipe
  • Prep: 30 min. Bake: 50 min. + cooling
  • Yield: 6-8 Servings
30 50 80

Ingredients

  • 4 cups blueberries
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1-1/4 to 1-1/2 cups sugar
  • 1/4 cup quick-cooking tapioca
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • Pastry for a double-crust pie (9 inches)
  • 1 tablespoon butter

Directions

  • In a large bowl, combine blueberries, lemon juice and lemon peel. Combine the sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat. Let stand for 15 minutes.
  • Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Add filling; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil.
  • Bake at 350° for 30 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 440 calories, 16 g fat (7 g saturated fat), 14 mg cholesterol, 216 mg sodium, 74 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Blueberry Pie in Taste of Home April/May 2000, p47

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Reviews for Blueberry Pie (1)

Blueberry Pie

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Reviewed on Sep. 29, 2011 by dozer77

Very good blueberry pie recipe.. My husband thinks its the best I've made.

 
 
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