Grandma's Blueberry Pie

35 Reviews

Prep: 40 min
Cook: 40 min
Ready In: 2 hr

“This is the best blueberry pie you will ever eat!” - by Natalie

Ingredients

1 1/4 cups white sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
3 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter
1 pastry for a 9 inch double crust pie

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Metric US

Original recipe yields 1 - 9 inch double-crust pie

Directions

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.
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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
290 cal
14%

Fat
9.1 g
14%

Carbs
52.2 g
17%

Based on a 2,000 calorie diet

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Reviews (35)

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cookin' momma

Sep. 17, 2008

"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 recipe ..." See morea try. I had to use frozen Bluberries instead of fresh because fresh are WAY to EXPENSIVE right now. I thawed the berries then drained the juice that comes along with fruit being frozen. I made the recipe exactly as written except I added a tiny bit more cinnamon (because it is a wonderful spice) and about a 1/2 c. more of the berries just because I had a little extra. The pie smelled wonderful as it baked and when my hubby finally arrived home we tasted it. Oh dear..very very good! My husband said the only complaint he had was it didnt have vanilla ice cream to go along with it. (I thought about that half way through the cooking process) Oh well..I will buy some today and we will enjoy the pie again tonight. But this time with some vanilla ice cream. Thanks for the recipe Natalie--it was DELICIOUS! What a treat."

Amber

Mar. 15, 2010

"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 excess ..." See moreliquid. Otherwise your pie will be soupy. Also, along the lines of frozen berries, you will need measure out more than 3 cups (you're looking at more like 4 1/2 to 5) so that when they are thawed and drained you'll end up with the 3 cups the recipe calls for. This recipe also works very well with other berries: raspberry, blackberry, strawberry, or try a mixture of berries. Also is perfect using the "Miracle Baking Powder Pie Crust" also found on Allrecipes.com Happy Baking!!"

CONNERS

Sep. 25, 2008

"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 to a di..." See morenner party (served it a la mode)--they loved it & wanted the recipe. Definitely a keeper. "

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