Mom made this pie when blueberries were in season.

Carol

Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
20 mins
total:
1 hr 30 mins
Servings:
8
Yield:
1 - 9 inch double-crust pie
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

    Advertisement
  • Prepare pastry for two crust pies. Pick over and wash blueberries.

  • 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.

  • 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

238 calories; protein 2.2g 4% DV; carbohydrates 40.2g 13% DV; fat 8.5g 13% DV; cholesterol 1.9mg 1% DV; sodium 195.6mg 8% DV. Full Nutrition
Advertisement

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/05/2004
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. Read More
(79)

Most helpful critical review

Rating: 1 stars
11/25/2011
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 should be perfect though- the tapioca gives a nice texture unlike the "gummy" texture from cornstarch thickened pies. Read More
(6)
63 Ratings
  • 5 star values: 44
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
07/05/2004
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. Read More
(79)
Rating: 5 stars
08/03/2003
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 by one point! I did up the temperature for the balance of the cooking time - after the ten minutes I reduced the oven to 400F for about 25 minutes. I think the cooking time depends on what pastry crust you use. I was very excited when the judges cut the pie to see that it was juicy but not runny - and I used frozen blueberries that I rinsed in a strainer and left to drain for a while. Read More
(62)
Rating: 4 stars
08/05/2008
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 cornstarch. I forgot to add butter to the filling. There was no adverse effect to the filling. In the future, I will probably leave this out on purpose to make a dent in the saturated fat. This is my preferred recipe for blueberry pie. Read More
(48)
Advertisement
Rating: 5 stars
07/22/2007
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! Read More
(26)
Rating: 5 stars
02/07/2003
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 lemon juice no lemon rind. It turned out fabulous. I will definately use this recipe whenever I make bluebery pie! Thanks Carol! Read More
(21)
Rating: 5 stars
08/18/2003
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 like thicker pies and it turned out beautifully. I also used frozen blueberries didn't have the lemon rind and forgot to dot with butter...I can't imagine how wonderful this pie must be with fresh berries and all of the ingredients!:) This pie is so easy to make and has a wonderful flavor....definitely a keeper!! Read More
(18)
Advertisement
Rating: 5 stars
12/02/2010
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!! Fruit pies will still be a little runny after baking and need several hours to set. This pie is no exception. I let mine set overnight and it was perfect. Another tip is to make sure you give the blueberries ample time to stand in the mixture (before pouring into the pie crust). You will notice how much it thickens depending on how much time you allow. Read More
(14)
Rating: 5 stars
08/20/2007
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 extra T. of flour. But otherwise kept recipe the same. Amazing! Read More
(9)
Rating: 5 stars
11/15/2006
made the pie in a 4" spring form since this was a leftover dough project... delish! Read More
(8)
Rating: 1 stars
11/25/2011
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 should be perfect though- the tapioca gives a nice texture unlike the "gummy" texture from cornstarch thickened pies. Read More
(6)
Advertisement