Blueberry Pie
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5.0
63 reviews
Excellent
Blueberry Pie
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This easy Blueberry Pie recipe is made with fresh blueberries and holds together beautifully when cut into. It's absolutely delicious and always a crowd favorite.
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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)
- Homemade Pie Crust (my recipe makes the 2 crusts you'll need for this recipe-one for the top and bottom).
- 1 egg white , beaten
- granulated sugar , for spinrkling
Instructions
- Preheat oven to 400* F.
- Bottom crust: Add rolled out pie dough to a 9'' pie pan and refrigerate while you make the berry filling.
- Blueberry Pie 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.
- Top Crust: 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).
Equipments used:
Notes
- Blueberries: Smaller blueberries work best for blueberry pie because they're not so juicy, which allows the pie to thicken better.
- Sugar: You can use a little less sugar if the berries are extra sweet.
- Pie Crust: Keep pie dough chilled. Homemade Pie crust works best.
- Tapioca Flour: I use Bob’s Red Mill brand Tapioca Flour, which most grocery stores carry it, or you can find it online. You can substitute cornstarch, but in my testing, tapioca flour thickens the sauce better.
- Cutting the pie: It's crucial to allow the pie to cool for the instructed amount of time. If your pie has excess liquid after cutting just spoon it out or soak it up with paper towel.
- Make Ahead Instructions: Baked blueberry pie can be prepared and stored in the fridge one day ahead of time before serving. The pie crust can be made ahead and stored in the refrigerator for 2-3 days or frozen for up to 3 months.
- To Freeze: Allow the pie to cool completely, cover and freeze for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
Nutrition Information
Show Details
Calories
188kcal
(9%)
Carbohydrates
48g
(16%)
Protein
1g
(2%)
Fat
0.5g
(1%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.1g
Sodium
8mg
(0%)
Potassium
98mg
(3%)
Fiber
3g
(12%)
Sugar
36g
(72%)
Vitamin A
61IU
(1%)
Vitamin C
13mg
(14%)
Calcium
9mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 48g | 16% |
| Protein | 1g | 2% |
| Fat | 0.5g | 1% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 8mg | 0% |
| Potassium | 98mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 13mg | 14% |
| Calcium | 9mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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