Blueberry Pie

Name: Blueberry Pie
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: 8 servings.
Ingredients: 4 cups fresh blueberries; 1 tablespoon lemon juice; 1/2 teaspoon grated lemon zest; 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

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

Ingredients

4 cups fresh blueberries
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
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

Directions

Preheat oven to 350°. Combine blueberries, lemon juice and lemon zest. In another bowl, combine sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat.
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 crust to 1/2 in. beyond rim of plate. Add blueberry mixture. Dot with butter.
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 crust; flute edge. Whisk egg and milk; brush over crust. If desired, sprinkle with coarse sugar.
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.

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.

Nutrition Facts

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

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

Reviews

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Average Rating:

mcl9699

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!
cookingtechy

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.
bnbcove

Aug 31, 2013

Very good recipe for blueberry pie!
lmcouch62

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.
janettem44

Dec 22, 2012

will try it
dozer77

Sep 29, 2011

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