Blueberry Pie
The best Blueberry Pie recipe is loaded with fresh blueberries, a hint of lemon, and holds it's shape perfectly when served.
Servings: 8
Calories: 188kcal
Cost: 15
Equipment
Ingredients
- 6 cups fresh blueberries* , about 2 lbs
- 1 cup granulated sugar* (120g)
- 1/2 cup Tapioca Flour* (57g)
- 1 teaspoon lemon zest
- 2 Tablespoons fresh lemon juice
- 1 dash ground cinnamon , (optional)
- Homemade pie crust (my recipe makes the 2 crusts you'll need for this recipe-one for the top and bottom).
- 1 egg white , beaten
- granulated sugar , for sprinkling
Instructions
- Preheat oven to 400°F (200°C).
- Bottom Crust: Add rolled out pie dough to a 9'' pie pan and refrigerate while you make the berry filling.Homemade pie crust
- Blueberry Pie Filling: Measure blueberries into a medium bowl. Pour sugar over berries and then pour tapioca over sugar. Sprinkle the zest on and drizzle around the lemon juice. Stir gently to begin to coat the berries without crushing them. Let the berry-sugar mixture rest for 15 minutes, stirring gently every 5 minutes. The sugar and tapioca will begin to coat the berries and become wet and slightly sticky.6 cups fresh blueberries*, 1 cup granulated sugar*, 1/2 cup Tapioca Flour*, 1 teaspoon lemon zest, 2 Tablespoons fresh lemon juice
- After 15 minutes, spoon berries into prepared chilled pie shell. Sprinkle lightly with cinnamon.1 dash ground cinnamon
- Top Crust: Cover with chilled top crust (make a slit in the top to allow to vent), or strips of crust to make a lattice top. Trim off any excess dough and seal and crimp the edges of pie dough. With a pastry brush, lightly brush the top crust with beaten egg white and sprinkle with granulated sugar.1 egg white, granulated sugar
- Bake in pre-heated 400 degree F (200°C) oven for 30 minutes, then cover gently with a piece of aluminum foil to keep the pie from over-browning. Bake an additional 25 minutes, remove foil and bake 5 more minutes for a total of 60 minutes.
- Cool this pie for at least 3-4 hours, then refrigerate for another hour or more, before cutting and serving.
Video
Notes
Blueberries: Smaller blueberries work best for blueberry pie because they're not as juicy, which allows the pie to thicken better.
Sugar: You can use a little less sugar if the berries are extra sweet.
Pie Crust: Keep pie dough chilled. Homemade Pie Crust works best.
Tapioca Flour: I use Bob’s Red Mill brand Tapioca Flour, which most grocery stores carry, or you can find it online. You can substitute cornstarch, but in my testing, tapioca flour thickens the sauce better.
Cutting the pie: It's crucial to allow the pie to cool for the instructed amount of time. If your pie has excess liquid after cutting just spoon it out or soak it up with paper towel.
Make Ahead Instructions: Baked blueberry pie is great to make one day ahead of time before serving. The pie crust can be made ahead and stored in the fridge for 2-3 days or frozen for up to 3 months.
To Freeze: Allow the pie to cool completely, cover and freeze for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
Nutrition
Calories: 188kcal | Carbohydrates: 48g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 98mg | Fiber: 3g | Sugar: 36g | Vitamin A: 61IU | Vitamin C: 13mg | Calcium: 9mg | Iron: 0.4mg
Recipe Link
Recipe Video
