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Star-Studded Blueberry Pie

 Star-Studded Blueberry Pie
Family and friends say this pleasing pie is better than a popular one served at a local restaurant. If desired, use gooseberries for half of the blueberries.
8 ServingsPrep: 30 min. Bake: 45 min. + cooling


  • 4 cups fresh or frozen blueberries
  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter


  • In a large bowl, combine the blueberries, sugar, tapioca, lemon juice
  • and salt; toss gently. Let stand for 15 minutes. Line a 9-in. pie
  • plate with bottom pastry; add filling. Dot with butter; flute edges.
  • Cover edges loosely with foil. Bake at 400° for 25 minutes.
  • Remove foil; bake 20-25 minutes longer or until set. Cool on a wire
  • rack.
  • From remaining pastry, cut out 15 large stars with a 2-in. cookie
  • cutter and 15 small stars with a 1/2-in. cookie cutter. Place on an
  • ungreased baking sheet. Bake at 350° for 5-10 minutes or until
  • golden brown. Remove to wire racks to cool. Randomly place stars
  • over cooled pie. Yield: 8 servings.
Nutritional Facts: 1 piece equals 424 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 304 mg sodium,

2 of 2

Star-Studded Blueberry Pie (continued)

Nutritional Facts: 67 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.