Blueberry Pie

Sunday, June 1, 2008

Blueberry Pie

prep time: 15

cook time: 50

total time: 1 Hour 5 Min


  • Pie crust recipe or 2 store bought
  • Filling 3/4 cup sugar
  • 1/4 cup ap flour
  • 2 tbsp tapioca
  • 1/2 tsp ground cinnamon
  • 6 cups fresh blueberries
  • 1 tablespoon lemon juice
  • 1 tablespoon butter


  1. Preheat the oven to 400°. Prepare your favorite pie crust recipe, and line your pie plate and set aside.
  2. In a mixing bowl, add the sugar, 1/4 cup flour, 2 tbsp tapioca, cinnamon and lemon juice. Stir to combine evenly, then add the blueberries, and stir again.
  3. Pour the mixture into your pie crust and placed sliced butter around the top evenly. Cover the pie with the second crust, seal and crimp the edges.
  4. Cut a few slits in the top, and sprinkle your pie with sparkling sugar if desired. Bake for 20 minutes at 400°, then lower the oven heat to 350° and continue baking for an additional 30-40 minutes until you see the juice from the pie bubbling and the crust is evenly browned.
  5. You may use a pie crust shield at the moment you are turning down the even temperature to prevent the edges from over-browning.
  6. Cool for at least 2 hours before serving. This allows the flour and tapioca mixture to do it's job in thickening your pie so it's not a runny gloppy mess.
  7. Ice Cream is preferred as a topping, but whipped or even just slightly sweetened cream will also do the job nicely.

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