What says summer like blueberry pie? Not much. Take the time to make a lattice crust and wait for the oohs and aahs to follow. Fresh, local blueberries are always good to use, but this pie (like most baked goods) is just as delicious with frozen berries. As with any fruit pie, ice cream or whipped cream on the side is always appropriate (and tasty).
Note: This pie recipe calls for quick-cooking tapioca to thicken the filling. Feel free to use cornstarch or flour if you prefer but know that the filling may be cloudy or a bit gummy when compared to a tapioca-thickened pie!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:
- 5 cups blueberries
- Up to 1 cup sugar
- 2 Tbsp. lemon juice
- 1/4 tsp. salt
- 2 Tbsp. quick cooking or instant tapioca
- A double pie crust (either your favorite recipe or store-bought)
Preparation:
- Preheat oven to 375. In a large bowl combine blueberries, 1/2 cup sugar, lemon juice, and salt. Taste and add additional sugar to taste if you wish. Add tapioca and toss to combine.
- Line a 9-inch pie tin with a pie crust. Add filling. Either top pie with second crust, crimp edges to seal, and cut a few vents in the center of the top crust or make a lattice top (as pictured).
- Place pie on a baking sheet (to catch any bubbling blueberry filling) and bake until filling is bubbling in the center of the pie and crust is nicely browned, about 1 hour.
- Let pie cool completely before serving to allow filling to set.
Make 1 9-inch Blueberry Pie.
