Blueberry Pie
User Reviews
5
Blueberry Pie
Description
This Blueberry Pie centers on about two pounds of fresh blueberries mixed with granulated sugar and tapioca flour to thicken the filling gently. Lemon zest and juice brighten the flavor while a hint of cinnamon is optional but adds subtle warmth. The fruit mixture rests for 15 minutes to soften and absorb the sugar and tapioca before being spooned into a chilled homemade pie crust in a 9-inch pan. A top crust with vents or lattice finishes the pie, brushed with beaten egg white and sprinkled with sugar for a crisp, glossy finish. Baking at 400 degrees Fahrenheit starts with a hot oven to achieve a flaky crust and properly cooked filling.
The combination of smaller blueberries and tapioca flour is chosen to avoid excess liquid and support a proper, sliceable filling consistency. Resting the filling before baking allows thickening to begin. The chilled dough maintains structure during baking, preventing sogginess. After baking, cooling the pie completely is essential to set the filling, and removing any excess juice when cutting helps maintain neat slices.
Blueberry Pie can be made ahead and stored covered in the fridge for a day or frozen up to three months. The crust dough can also be prepared and chilled or frozen in advance, providing convenience. This dessert pairs well with a simple whipped cream or vanilla ice cream when served.
Smaller blueberries help keep the filling from becoming too juicy for proper thickening.Keep the pie dough chilled throughout preparation to maintain flakiness during baking.Tapioca flour thickens better than cornstarch in this recipe, but cornstarch can be used as a substitute.Allow the baked pie to cool fully before slicing; discard excess liquid when cutting to maintain shape.Pie and dough can be made ahead and stored refrigerated or frozen for convenience.
Ingredients
- 6 cups blueberries about 2 lbs, fresh
- 1 cup granulated sugar
- 1/2 cup tapioca flour
- 1 teaspoon lemon zest
- 2 Tablespoons lemon juice fresh
- 1 dash ground cinnamon , (optional)
- pie crust my recipe makes the 2 crusts you'll need for this recipe-one for the top and bottom, homemade
- 1 egg beaten, white
- 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).
Notes
- Use smaller blueberries for better filling thickness by reducing juice release.
- Keep pie dough chilled during work to ensure flaky crust after baking.
- Bob’s Red Mill tapioca flour works well; cornstarch may slightly alter thickness.
- Cool pie completely before slicing, and soak up any excess juice if needed.
- Store baked pie covered in the fridge for up to one day or freeze up to three months.
- Pie crust dough can be made ahead, kept refrigerated for 2–3 days, or frozen for up to three months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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