Star-Studded Blueberry Pie Recipe

5 5 4
Star-Studded Blueberry Pie Recipe
Star-Studded Blueberry Pie Recipe photo by Taste of Home
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Star-Studded Blueberry Pie Recipe

Read Reviews
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Publisher Photo
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
Featured In: Top 10 Pie Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling

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. Yield: 8 servings.

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.
  • Originally published as Star-Studded Blueberry Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p201

    Nutritional Facts

    1 piece: 424 calories, 17g fat (8g saturated fat), 18mg cholesterol, 304mg sodium, 67g carbohydrate (33g sugars, 2g fiber), 3g protein.

    • 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
    1. 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.
    2. Preheat oven to 400°. Combine blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes.
    3. 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.
    4. 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. Yield: 8 servings.

    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.
  • Originally published as Star-Studded Blueberry Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p201

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    Reviews forStar-Studded Blueberry Pie

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    MY REVIEW
    grbjj User ID: 5558341 208206
    Reviewed Oct. 22, 2011

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

    MY REVIEW
    skittleslol User ID: 6023882 160078
    Reviewed 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."

    MY REVIEW
    sstetzel User ID: 158954 97623
    Reviewed 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."

    MY REVIEW
    skittleslol User ID: 6023882 144612
    Reviewed 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!"

    MY REVIEW
    memec910 User ID: 5730018 143560
    Reviewed Mar. 24, 2011

    "I have not made this but it sounds great. I

    would like to know if you let the frozen
    berry thaw out before using then ."

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