Bursting with blueberries, this delicious pie is simple, flavorful, a true classic!
Recipe courtesy of Heckers & Ceresota
Find our easy pie crust here –> Classic Pie Crust
Blueberry Pie
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 1 double crust pie
- Difficulty Level Intermediate
Ingredients
- Prepared double pie crust
- 1/4 cup quick cooking tapioca
- 1/2 cup granulated sugar
- 2 tablespoon brown sugar
- 1/8 teaspoon salt
- 1/8 teaspoon cinnamon
- 2 pkgs. (12oz each) frozen sweetened blueberries. Thawed and drained, reserving blueberry juice (about 2 cups)
- 1/2 cup reserved blueberry juice
- 1 tablespoon lemon juice
- 3 tablespoon butter
- milk or cream for brushing top
Instructions
- Roll out prepared pie dough, roll out to 1/8” thickness. Transfer gently to pie pan; trim edges.
- Prepare filling:
- Mix together tapioca, sugars, salt, and cinnamon. Blend with blueberry juice, lemon juice, and blueberries.
- Pour the filling into the prepared crust, dot with butter.
- Roll out top crust; cut steam vents. Moisten edge of bottom crust. Place top crust over filling; trim edges to leave ½” overhand. Fold top edge under bottom; flute.
- Brush top with milk or cream.
- Bake in preheated oven for about 45 minutes until crust is golden brown.*
- *If edges get brown too soon, using foil wrap edges with foil.
- Servings : 8
- Course : Dessert
- Recipe Type : Pastries & Tarts
About Chef
Home Baking Association
The Home Baking Association (HBA) web site is a valuable resource for educators, parents, community service volunteers, scratch-bakers and anyone else interested in baking. Esteemed members of the baking community, ...
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