Blueberry Pie Recipe
Blueberry pie recipe using fresh or frozen blueberries, I prefer fresh blueberries. This pie is simple to make and always puts a smile on everyone’s face when it’s served.
The one and only blueberry pie recipe you’ll ever need!
My mom knows blueberry pie is my favorite and it’s one recipe I postponed making for the longest time because I really enjoy it when she makes it for me.
I have asked her to make me blueberry pie for my birthday for years. I like feeling spoiled when she makes this glorious pie.
And… truth be told if we go to her house, and it’s someone else’s birthday I might just talk them into picking blueberry pie too!
I love how some recipes are exactly the same as when you were young.
This blueberry pie holds some special memories for me.
And just thinking about it makes me feel so wonderful.
My mom is happy to share her Blueberry Pie Recipe with me and all of you. She’s been making this pie my whole life, and it’s always so delicious.
Really, it’s the BEST blueberry pie I’ve ever had.
And trust me, I order pie everywhere I go and you cannot get a better pie anywhere.
I often find pie crust to be too thick and have no flavor, or it’s not flakey. And that there isn’t enough filling in teh pie, there should be no gap between teh top pie crust and the filling!
I prefer my blueberry pie COLD…
so she makes it the day before.
That way it has plenty of time to get cold, and as you can see as you slice it, the pie doesn’t fall apart… I kinda like that A LOT!
Cold Pie holds together so well, and pile on some vanilla ice cream to make it over the top delicious!
As you can see the pie is full of blueberries. It’s a thick pie with a double crust. Just perfect if you ask me.
Should I use fresh or frozen blueberries?
You can use either one. My mom says she’s used both and even a combination of them in pies with great results. Do not thaw the frozen blueberries if you use frozen berries, put them in the pie frozen.
What can I use instead of tapioca to thicken the pie filling?
You can use 1/4 cup cornstarch instead of tapioca, but my mom prefers the tapioca.
More Pie Recipes:
- No Pie Curst Apple Pie
- Chicken Pot Pie
- Pumpkin Cheesecake Pie
- Frozen Strawberry Margarita Pie
- Chocolate Espresso Pudding Pie
Don’t miss seeing more Blueberry Recipes!
Here are the portions for a LARGER 3-quart casserole for a deep dish pie, instructions are the same.
- 3-quart casserole deep dish
- 10 cups berries
- 3 tablespoons butter
- 1 1/2 cups sugar
- 1/3 cup mini tapioca
- 1 teaspoon cinnamon
Be sure to print the 2 recipes below: The pie crust and the Blueberry Pie Filling.
Double Pie Crust Recipe
This recipe makes 2 pie crusts, you can use it for a double crust pie or for two bottoms.
Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1/3 cup cold butter
- 1/3 cup vegetable shortening
- 6 tablespoons cold water
Instructions
- In medium bowl use a pastry cutter or a food processor.
- Add the flour, salt, butter, and shortening.
- Use the pastry cutter to blend until tiny crumbs. If using a food processor pulse a few times.
- Add in the cold water and continue blending until smooth.
- Remove the dough and form it into a ball.
- Cut the ball in half for the 2 portions. Place one-half covered in the fridge, and roll the other half out over a lightly flowered surface with a rolling pin.
- Place the rolled crust on the pie plate – trim the crust with scissors leaving a half-inch to hang over the rim.
Blueberry Pie Recipe
The ONLY blueberry pie recipe you’ll ever need, this is my mom’s recipe she’s made my whole life. This recipe is for a double pie crust for a 10″ pie plate.
Servings: 8 servings
Equipment
- 1 10" pie plate
Ingredients
- 6 cups blueberries (fresh or frozen) I like to use big plump blueberries, I do not prefer pie made with small blueberries.
- 1 cup granulated sugar
- 2 tablespoons butter
- 1/4 cup tapioca
- 1/2 teaspoon ground cinnamon
- 1 tablespoon heavy cream or milk
Instructions
- Preheat the oven to 425°.
- Place 1 rolled out pie crust into the pie plate.
- Mix the blueberries with the sugar, tapioca, and cinnamon
- Cut the butter into small pieces, and place them on top of the blueberry filling.
- Roll the remaining dough, fold it in half gently place it over the filled pie, and unfold it so it nicely lays on top.
- Trim the edges of the crust so they are both even. Leaving one-inch of crust past the edge of the pie plate
- Flute the edge of the pie dough, then cover the edges with strips of foil.
- Brush the top of the pie crust with some heavy cream or milk to brown the crust a bit.
- Make 4 small cuts with a knife for the steam to release as it bakes.
- Bake at 425° preheated oven. Bake until some blueberry juice starts bubbling.
- Bake pie in the center of the oven.
- Set timer 50 minutes, and test every 5 minutes till done (mine takes 1 hr. 5 min.)
YAY!!! I'm going to be picking blueberries today!!! 🙂
Will it work to substitute fresh berries?
That pie is SO gorgeous! Pie crusts are the bane of my existence, but I'll give Mom's a try. I would happily make one of these and just serve it for dinner tonight … 🙂
YEAH! Please pass on my thanks to your Mom from both me and my husband (blueberry is his favourite pie)
this looks amazing…and just in time because i was at smart and final this afternoon and they have blueberries on sale for….50 cents…can you believe it? i am going to make this pie this weekend!
~Thanks, Mom~
I will be making a blueberry pie soon after seeing this. Thanks to Mom for the recipe!
Don't you just love it when mom finally shares her pie recipes? I had to be married before my mom would give me her peach pie recipe.
I'm new to your lovely blog. I've never cooked with tapioca before. Are you using tapioca pudding or something else? It's a beautiful pie. Thank you for the recipe.