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Blueberry Pie Recipe
Blueberry Pie Recipe photo by Taste of Home
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Blueberry Pie Recipe

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4.5 6 8
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My pie has a wonderful fresh blueberry flavor and a bit of tang from lemon peel.—Richard Case, Johnstown, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 1 hour + cooling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour + cooling
MAKES: 8 servings

Ingredients

  • 4 cups fresh 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, softened
  • 1 large egg
  • 1 tablespoon 2% milk
  • Coarse sugar, optional

Nutritional Facts

1 slice: 553 calories, 25g fat (16g saturated fat), 87mg cholesterol, 332mg sodium, 78g carbohydrate (40g sugars, 3g fiber), 6g protein.

Directions

  1. Preheat oven to 350°. Combine blueberries, lemon juice and lemon peel. In another bowl, combine sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat.
  2. On a lightly floured surface, roll half of pie dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add blueberry mixture. Dot with butter.
  3. Roll remaining dough to a 1/8-in. thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Whisk egg and milk; brush over pastry. If desired, sprinkle with coarse sugar.
  4. Bake 30 minutes. Cover edge loosely with foil. Bake until crust is golden brown and berries have burst, about 30-35 minutes more. Cool on a wire rack. Yield: 8 servings.
Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
Originally published as Blueberry Pie in Taste of Home April/May 2000, p47

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Blueberry Pie

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
mcl9699 User ID: 1413362 231145
Reviewed Aug. 13, 2015

"this was the easiest pie I have ever made! we couldn't wait when it was done, so we ate it warm and it was very runny. I put it in the refrigerator overnight and it was perfect by morning - not runny at all and so delicious!"

MY REVIEW
cookingtechy User ID: 7503809 77802
Reviewed Dec. 15, 2013

"I prefer fruit pies that aren't too sweet. This sweet level of this pie was perfect. Loved every bite. The lemon really adds something."

MY REVIEW
bnbcove User ID: 4218329 38996
Reviewed Aug. 31, 2013

"Very good recipe for blueberry pie!"

MY REVIEW
lmcouch62@yahoo.com User ID: 2162267 77798
Reviewed Mar. 7, 2013

"This made a very tasty pie. I would suggest brushing the crust with milk or melted butter before baking. Also, I needed to bake it 15 minutes longer so the crust browned. Not sure if using fresh blueberrries made a difference in the baking time."

MY REVIEW
janettem44 User ID: 6881719 27667
Reviewed Dec. 22, 2012 Edited Feb. 6, 2017

"will try it"

MY REVIEW
dozer77 User ID: 5241414 26941
Reviewed Sep. 29, 2011

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

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