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.)