This classic blueberry pie recipe delivers pure comfort in every heavenly slice. With just 20 minutes of prep and a few hours of patience, you’ll create a dessert that’s both simple and spectacular.
The filling strikes a perfect balance – not too sweet at 36g of sugar per serving, while still letting those antioxidant-rich blueberries shine through. Whether it’s for a special celebration or a cozy family dinner, this traditional favorite promises to delight everyone at your table.
Ingredients For Perfect Blueberry Pie
- Fresh Blueberries: 6 cups (about 2 lbs), make sure they’re firm and ripe
- Granulated Sugar: 1 cup, helps create the perfect sweet filling
- Tapioca Flour: 1/2 cup, essential for thickening the filling
- Lemon: 1 teaspoon zest and 2 tablespoons juice, adds brightness
- Ground Cinnamon: Just a dash, optional but adds warmth
- Pie Crust: Homemade double crust (top and bottom)
- Egg White: 1 beaten, for brushing the top
- Extra Sugar: For sprinkling on top, creates beautiful finish
Step-by-Step Instructions
- Prep Work: Preheat your oven to 400°F and prepare your pie pan
- Bottom Crust: Roll out and place in 9-inch pan, then chill while preparing filling
- Berry Mixture: Combine berries, sugar, tapioca, lemon zest, and juice – let rest for 15 minutes, stirring gently every 5 minutes
- Fill and Season: Transfer berry mixture to chilled crust, add a light sprinkle of cinnamon
- Top Crust: Add your top crust or create lattice pattern, trim edges and crimp
- Final Touch: Brush with egg white and sprinkle with sugar
- Baking Process: Bake 30 minutes, cover with foil, bake 25 more minutes, then 5 final minutes uncovered
- Cooling: Let cool 3-4 hours, then chill for 1 hour for perfect slicing
Pie Success Tips
The perfect blueberry pie needs your berries to be juicy but not runny! Let the berries mix with sugar and tapioca for the full 15 minutes – this helps create that amazing thick filling. While you wait, keep stirring gently to coat every berry without squishing them. Your pie crust should stay cold until the last minute – this makes it extra flaky when baked!
Smart Substitutions
Don’t have tapioca flour? You can use cornstarch instead – just use 1/4 cup instead of 1/2 cup. Fresh blueberries are best, but frozen work too! If using frozen berries, don’t thaw them first – mix them while frozen with the sugar and tapioca.
You might need an extra 5-10 minutes of baking time. For a change, try mixing in a cup of blackberries or raspberries with your blueberries!
Serving Tips
This pie tastes amazing slightly warm with a scoop of vanilla ice cream! The waiting time feels long, but letting it cool for 3-4 hours helps the filling set perfectly.
Want to make it extra special? Warm each slice for 15 seconds in the microwave before adding the ice cream. A dollop of fresh whipped cream or a sprinkle of powdered sugar also makes this pie shine!
Storage Guide
Your blueberry pie will stay fresh for 4-5 days in the fridge. Cover it loosely with foil or plastic wrap once it’s completely cool. You can also freeze the whole pie or individual slices for up to 3 months – just wrap it well in plastic wrap and foil. Let frozen pie thaw overnight in the fridge before serving.
Blueberry Pie
Equipment
- 9-inch pie pan
- Pastry brush
Ingredients
Main Ingredients
- 6 cups fresh blueberries about 2 lbs
- 1 cup granulated sugar
- 1/2 cup Tapioca Flour
- 1 teaspoon lemon zest
- 2 Tablespoons fresh lemon juice
- 1 dash ground cinnamon optional
- 1 Homemade Pie crust for top and bottom
- 1 egg white beaten
- granulated sugar for sprinkling
Instructions
- Preheat oven to 400° F.
- Add rolled out pie dough to a 9” pie pan and refrigerate while you make the berry filling.
- In a medium bowl measure berries. 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.
- After 15 minutes, spoon berries into prepared chilled pie shell. Sprinkle lightly with small dash of cinnamon.
- 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 edge of pie.
- With a pastry brush, lightly brush the top crust with beaten egg white and sprinkle with granulated sugar.
- Bake in pre-heated 400 degree F 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 before cutting (for best results I recommend refrigerate for another hour after it cools, before cutting).
