Blueberry Pie
📜 Collection: Christine Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic homemade blueberry pie featuring a sweet, spiced berry filling thickened with quick tapioca and baked to golden perfection. Perfect for summer gatherings or a comforting dessert any time of year.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 50 mins | 20 mins | 8 servings |
🔪 Key Equipment
- 9-inch pie dish
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Sugar | granulated |
| 1/4 cup | Brown Sugar | packed |
| 1 tsp | Cinnamon | ground |
| 1/3 cup | Tapioca | quick-cooking |
| 6 cups | Blueberries | fresh or frozen (thawed and drained) |
| 1 tbsp | Lemon Juice | fresh |
| 2 tbsp | Butter | cut into small pieces for dotting |
Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 package (14.1 oz) | Pie Crust | refrigerated (contains 2 crusts) |
Instructions
Step 1: Prep and Filling
- Preheat oven to 425°F.
- In a large mixing bowl, stir together 1 cup sugar, 1/4 cup brown sugar, 1 tsp cinnamon, and 1/3 cup quick tapioca.
- Add 6 cups blueberries and 1 tbsp lemon juice to the sugar mixture. Toss gently to coat, then set aside for 20 minutes to let the tapioca soften and absorb the juices.
Step 2: Assembly and Baking
- Roll out one of the 14.1 oz refrigerated pie crusts and fit it into the bottom of a 9-inch pie dish.
- Spoon the blueberry mixture into the bottom crust, then dot the top evenly with 2 tbsp butter.
- Cover with the second pie crust, crimp the edges to seal, and cut vents in the top to let steam escape.
- Bake at 425°F for 45 to 50 minutes until the crust is a deep golden brown and the blueberry filling is bubbling thickly through the vents.
💡 Make-Ahead & Storage: The pie can be baked a day ahead and stored at room temperature. Leftovers can be covered and refrigerated for up to 4 days.
Original Recipe Scan
