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Fresh Blueberry Pie I

"Mom made this pie when blueberries were in season."
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1 h 30 m servings 238 cals
Original recipe yields 8 servings (1 - 9 inch double-crust pie)

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  • Prep

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Prepare pastry for two crust pies. Pick over and wash blueberries.
  3. Combine sugar, flour, tapioca, spices, and salt; stir into blueberries. Add lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and turn into pastry lined 9 inch pie plate. Dot with small pieces of butter or margarine. Cover with top crust.
  4. Place pie on lowest rack in preheated oven. Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 minutes longer. Serve warm or cold.

Nutrition Facts

Per Serving: 238 calories; 8.5 g fat; 40.2 g carbohydrates; 2.2 g protein; 2 mg cholesterol; 196 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 51
  1. 57 Ratings

Most helpful positive review

this has to be the best blueberry pie recipe I have tried. I didn't have tapioca so I used cornstarch and that worked well. it was juicy but not runny.

Most helpful critical review

The nutmeg was a deal breaker. The flavor overtook the pie- we could not even taste the blueberry flavor! Not one single person at turkey day dinner enjoyed this pie. Omit the nutmeg and it shou...

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Least positive

this has to be the best blueberry pie recipe I have tried. I didn't have tapioca so I used cornstarch and that worked well. it was juicy but not runny.

I used this recpie for my town's pie baking contest - I have never baked a blueberry pie before (I come from South Africa where we don't have lots of blueberries!) - and it came in second place ...

How much of a difference a half inch makes! I used a 9.5 inch pie plate instead of a 9, and was wishing I had used 6 cups of blueberries instead of 4. Tapioca produces much better results than...

This was an excellent recipe. Just perfect. Instead of 4 cups of blueberries, I used about 6, and didn't even need to alter the other ingrediants. Not too sweet, not too tart. Thanks!

I made this recipe after my family and I picked 15 lbs of blueberries. It was "Out of his World" as my dad said. I did add about an extra 2 cups of blueberries though, and I only used the lemo...

Two words describe this pie...absolutely fabulous!! My boyfriend, a die-hard apple pie lover, says this is by far the best the pie he has ever eaten. I made 1 1/2 times the recipe because I li...

This was excellent! Next time, however, I will cut down on the lemon zest as I thought it was a bit much. Some complained that the pie was runny; to solve this, you NEED to let the pie set!! Fru...

My DH doesn't usually go for blueberry pie, but he and all our friends RAVED over this pie! Definitely a keeper! I used a 10" pie pan, so I upped the blueberries to 6 c. (3 pints), and added an ...

made the pie in a 4" spring form since this was a leftover dough project... delish!