Grandma's Blueberry Pie

Grandma's Blueberry Pie

42
Natalie 7

"This is the best blueberry pie you will ever eat!"

Ingredients

2 h {{adjustedServings}} servings 290 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
  2. Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
  3. Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.

Footnotes

  • For help weaving a lattice top crust, see our step-by-step Photo Tutorial, Making a Lattice-Top Pie Crust
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

42
  1. 52 Ratings

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I have to say first that I LOVE BLUEBERRIES! They are my absolute favorite fruit. So of course a Blueberry Pie sounded wonderful to me. I looked over the ingredients and decided to give this r...

I absolutely LOVE this recipe! It is perfect, so don't go changing a thing. If you are using frozen blueberries it is very important to allow them to reach room temperature and drain off the e...

This was easy & very tasty. I used fresh blueberries. Due to limited time, I used refrigerated pie crusts (used glass/Pyrex pan as recommended on the box. The second time I made it, I took it t...