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Star-Studded Blueberry Pie

Family and friends say this patriotic pie is better than a local favorite from one of our best neighborhood restaurants. Sometimes, I switch things up and use gooseberries for half of the blueberries. —Nancy Barker, Silverton, Oregon
  • Total Time
    Prep: 30 min. Bake: 50 min. + cooling
  • Makes
    8 servings

Ingredients

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

Directions

  • On a lightly floured surface, roll one half of pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim; flute edge. Refrigerate 30 minutes. Leave remaining pie dough refrigerated.
  • Preheat oven to 400°. Combine blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes.
  • Add filling to pie pastry; dot with butter. Bake 20 minutes on a lower oven rack. Reduce heat to 350°; bake 10 minutes more. Cover edges loosely with foil to prevent burning. Return to lower rack of oven; bake 15-20 minutes longer, until blueberries are bubbly and beginning to burst. Cool on a wire rack.
  • Roll remaining dough to a 1/8-in.-thick circle. Cut out stars using different-sized cookie cutters as desired. Place on an ungreased baking sheet. Bake at 350° until golden brown, 5-10 minutes. Remove to wire racks to cool. Place stars over cooled pie in any pattern desired.

Test Kitchen Tips
  • Time-saving tip: Bake star cutouts a day in advance.
  • For a filling that's ultra smooth, finely grind tapioca in a food processor before stirring it in.
  • Don't skip the 30-minute resting time before baking: It helps your fluting stay defined.
  • Nutrition Facts
    1 piece: 424 calories, 17g fat (8g saturated fat), 18mg cholesterol, 304mg sodium, 67g carbohydrate (33g sugars, 2g fiber), 3g protein.
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    Reviews

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    Average Rating:
    • misscoffeepot
      Oct 24, 2019

      super easy to assemble. My berries were frozen, so added just a bit more time. I also added a small dash of cinnamon, just cause I like it. Fun to work with different shapes, I used fall leaves for the crust

    • grbjj
      Oct 22, 2011

      Made this with frozen black raspberries - the "crust stars" on top are very festive - pie was a HIT!

    • skittleslol
      Jul 8, 2011

      This was so delicious! I don't usually like blueberrys but I really liked this recipie. My family enjoyed it so much that we finished it all that night.

    • sstetzel
      Jul 2, 2011

      Pastry for a double-crust pie is Pie crust, I suggest you buy a box of Pillsbury Roll-out in the dairy isle of your local store.

    • skittleslol
      Jul 2, 2011

      I am going to make this for my family but I have one question. What is Pastry for double-crust pie? Help me please!

    • memec910
      Mar 24, 2011

      I have not made this but it sounds great. Iwould like to know if you let the frozenberry thaw out before using then .