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Grandma's Blueberry Pie


"This is the best blueberry pie you will ever eat!"
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2 h servings 290 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 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
  2. Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
  3. Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.


  • For help weaving a lattice top crust, see our step-by-step Photo Tutorial, Making a Lattice-Top Pie Crust
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 290 calories; 9.1 g fat; 52.2 g carbohydrates; 1.8 g protein; 4 mg cholesterol; 128 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 53
  1. 66 Ratings

Most helpful positive review

I have to say first that I LOVE BLUEBERRIES! They are my absolute favorite fruit. So of course a Blueberry Pie sounded wonderful to me. I looked over the ingredients and decided to give this r...

Most helpful critical review

I found it really too sweet. My four year old thought the same and wouldn't eat it. Also, to me, cinnamon goes better with apples than with blueberries. However, if I cut at least half the sugar...

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Least positive

I have to say first that I LOVE BLUEBERRIES! They are my absolute favorite fruit. So of course a Blueberry Pie sounded wonderful to me. I looked over the ingredients and decided to give this r...

I absolutely LOVE this recipe! It is perfect, so don't go changing a thing. If you are using frozen blueberries it is very important to allow them to reach room temperature and drain off the e...

This was easy & very tasty. I used fresh blueberries. Due to limited time, I used refrigerated pie crusts (used glass/Pyrex pan as recommended on the box. The second time I made it, I took it t...

I made my own crust and skipped the lattice top - just pierced some holes in the top crust with knife. We only had frozen blueberries so we increased the amount to 5 cups (measured when frozen)...

Ridiculously easy recipe with exceptionally tasty results. I used frozen blueberries added extra tapioca and a bit of extra sugar...turned out great! We even ate it warm.

This is a fantastic recipe as written. I used fresh blueberries with maybe 1/4 extra than the recipe calls for. I think tapioca works much better than flour or cornstarch, as my experience with ...

I made this pie for my family. My husband loved it, but it turned out a little runnier than I expected. I guess I did not account for the juice in the blueberries.

wow. it was a sunday afternoon and me and my friend decided to do something productive so we made a pie. this was not just a pie, but the best pie i have ever had in my entire life or ever will ...

The best blueberry pie I have ever tasted, period. My mom agrees and the rest of the family enjoyed it as well :) I used fresh blueberries ("Elliot") from our garden and "Pie Crust IV" from this...