Blue Ribbon Blueberry Pie

SERVES: 6

COOK TIME: 50 Min

Earn your own berry-licious blue ribbon when you bake up our Blue Ribbon Blueberry Pie. Tapioca pearls are the secret ingredient that make this blueberry pie recipe a winning dessert!

What You'll Need

4 cups fresh or frozen blueberries (thawed, if frozen)
3 tablespoons instant tapioca
3/4 cup plus 1 tablespoon sugar, divided
1 tablespoon lemon juice
Zest of 1 lemon
1 (15-ounce) box refrigerated pie crusts
1 egg, beaten

What to Do

Preheat oven to 400 degrees F. In a large bowl, combine blueberries, tapioca, 3/4 cup sugar, the lemon juice, and lemon zest; mix well and let stand 15 to 20 minutes.
Meanwhile, unroll 1 pie crust and place in a 9-inch pie plate. Pour blueberry mixture into crust. Unroll remaining pie crust and place on top of mixture; seal, and flute edges. Cut several slits in crust, brush with egg, and sprinkle with remaining sugar.
Place a pan under pie so it won’t drip in the oven. Bake 50 to 55 minutes, or until top is golden.

Notes

If you like Blue Ribbon Blueberry Pie, try our Apple-Blueberry Crunch, too!
If you loved this homemade pie recipe, check out our free eCookbook, "Easy as Pie" Recipes: 40 Chocolate Pie Recipes, Fruit Pie Recipes & More.

You can also find more blueberry pie recipes in our collection, Bountiful Blueberries: Our Best Blueberry Dessert Recipes.

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dkinan 6417970

Aug 12, 2012

Being gluten free, I am salivating for a good desert. This could be a yummy endeavor with a gluten free crust.

drvick

Aug 11, 2012

The blue berry pie sounds wonderful but I was wondering if I could substitute black berries since I have so many blackberries.

sandyfoote1 150614 8

Aug 12, 2012

That's a good guestion. It sure seems that blackberries might be a lot more juicy. I love blackberry pie or cobbler. It's my favorite

albertjody 2623761

Aug 11, 2012

I maked this pie last nite with fresh blueberrys and it is yummy! I maked this pie last night with fresh blueberrys and received compliments,the lemon juice gives it a nice flavor. Thank you for your many good recipes keep them coming!