Fresh Blueberry Pie I

Fresh Blueberry Pie I

48 Reviews 7 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 30 m
Carol
Recipe by  Carol

“Mom made this pie when blueberries were in season.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch double-crust pie

ADVERTISEMENT

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Prepare pastry for two crust pies. Pick over and wash blueberries.
  3. Combine sugar, flour, tapioca, spices, and salt; stir into blueberries. Add lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and turn into pastry lined 9 inch pie plate. Dot with small pieces of butter or margarine. Cover with top crust.
  4. Place pie on lowest rack in preheated oven. Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 minutes longer. Serve warm or cold.

Share It

Reviews (48)

Rate This Recipe
MUSTANGJUDY1009
74

MUSTANGJUDY1009

this has to be the best blueberry pie recipe I have tried. I didn't have tapioca so I used cornstarch and that worked well. it was juicy but not runny.

MAESTI
56

MAESTI

I used this recpie for my town's pie baking contest - I have never baked a blueberry pie before (I come from South Africa where we don't have lots of blueberries!) - and it came in second place by one point! I did up the temperature for the balance of the cooking time - after the ten minutes I reduced the oven to 400F for about 25 minutes. I think the cooking time depends on what pastry crust you use. I was very excited when the judges cut the pie to see that it was juicy but not runny - and I used frozen blueberries that I rinsed in a strainer and left to drain for a while.

chibi chef
41

chibi chef

How much of a difference a half inch makes! I used a 9.5 inch pie plate instead of a 9, and was wishing I had used 6 cups of blueberries instead of 4. Tapioca produces much better results than cornstarch. I forgot to add butter to the filling. There was no adverse effect to the filling. In the future, I will probably leave this out on purpose to make a dent in the saturated fat. This is my preferred recipe for blueberry pie.

More Reviews

Similar Recipes

Blueberry Pie
(964)

Blueberry Pie

Blueberry Crumb Pie
(203)

Blueberry Crumb Pie

Fresh Blueberry Pie II
(105)

Fresh Blueberry Pie II

Topless Blueberry Pie
(52)

Topless Blueberry Pie

Blueberry Cream Pie
(26)

Blueberry Cream Pie

Jan's Fresh Blueberry Pie
(28)

Jan's Fresh Blueberry Pie

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 238 cal
  • 12%
  • Fat
  • 8.5 g
  • 13%
  • Carbs
  • 40.2 g
  • 13%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Blueberry Pie

>

next recipe:

Blueberry Cream Pie