Recipe by Carol
"Mom made this pie when blueberries were in season."
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pastry for a 9 inch double crust pie
grated lemon zest
1 1/2 tablespoons
this has to be the best blueberry pie recipe I have tried. I didn't have tapioca so I used cornstarch and that worked well. it was juicy but not runny.
The nutmeg was a deal breaker. The flavor overtook the pie- we could not even taste the blueberry flavor! Not one single person at turkey day dinner enjoyed this pie. Omit the nutmeg and it should be perfect though- the tapioca gives a nice texture, unlike the "gummy" texture from cornstarch thickened pies.
I used this recpie for my town's pie baking contest - I have never baked a blueberry pie before (I come from South Africa where we don't have lots of blueberries!) - and it came in second place by one point!
I did up the temperature for the balance of the cooking time - after the ten minutes I reduced the oven to 400F for about 25 minutes. I think the cooking time depends on what pastry crust you use.
I was very excited when the judges cut the pie to see that it was juicy but not runny - and I used frozen blueberries that I rinsed in a strainer and left to drain for a while.
How much of a difference a half inch makes! I used a 9.5 inch pie plate instead of a 9, and was wishing I had used 6 cups of blueberries instead of 4. Tapioca produces much better results than cornstarch. I forgot to add butter to the filling. There was no adverse effect to the filling. In the future, I will probably leave this out on purpose to make a dent in the saturated fat. This is my preferred recipe for blueberry pie.
This was an excellent recipe. Just perfect. Instead of 4 cups of blueberries, I used about 6, and didn't even need to alter the other ingrediants. Not too sweet, not too tart.
I made this recipe after my family and I picked 15 lbs of blueberries. It was "Out of his World" as my dad said. I did add about an extra 2 cups of blueberries though, and I only used the lemon juice, no lemon rind. It turned out fabulous. I will definately use this recipe whenever I make bluebery pie! Thanks Carol!
Two words describe this pie...absolutely fabulous!! My boyfriend, a die-hard apple pie lover, says this is by far the best the pie he has ever eaten. I made 1 1/2 times the recipe because I like thicker pies, and it turned out beautifully. I also used frozen blueberries, didn't have the lemon rind and forgot to dot with butter...I can't imagine how wonderful this pie must be with fresh berries and all of the ingredients! :) This pie is so easy to make and has a wonderful flavor....definitely a keeper!!
This was excellent! Next time, however, I will cut down on the lemon zest as I thought it was a bit much. Some complained that the pie was runny; to solve this, you NEED to let the pie set!! Fruit pies will still be a little runny after baking and need several hours to set. This pie is no exception. I let mine set overnight and it was perfect. Another tip is to make sure you give the blueberries ample time to stand in the mixture (before pouring into the pie crust). You will notice how much it thickens depending on how much time you allow.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Blueberry Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 76
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