Blueberry Pie
During blueberry season, this pie always makes an appearance. It has a wonderful fresh berry flavor and a bit of tang from the lemon zest. —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
Reviews
Best blueberry pie! Super easy to make and delicious flavor! I couldn't wait to get another slice.
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!
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.
Very good recipe for blueberry pie!
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.
will try it
Very good blueberry pie recipe.. My husband thinks its the best I've made.
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