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Blueberry Pie

 Blueberry Pie
My pie has a wonderful fresh blueberry flavor and a bit of tang from lemon peel.—Richard Case, Johnstown, Pennsylvania
6-8 ServingsPrep: 30 min. Bake: 50 min. + cooling


  • 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


  • 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,

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Blueberry Pie (continued)

Nutritional Facts: 74 g carbohydrate, 2 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.