View the print-ready version of this recipe.
Why I Love This Pie
- Holds Together—If you’ve had pies that turn into a runny, soupy mess when cut, follow my instructions and this blueberry pie will hold together beautifully.
- Delicious—It’s flavorful, but not overly sweet. The fresh blueberries really shine and I love serving it with vanilla ice cream.
- Crowd Pleaser—I had my mom’s help (the original pie expert!) tweaking and testing this recipe and I’m confidant it’s the best blueberry pie recipe that I vouch whole-heartedly for!
Ingredients
- Blueberries: Smaller blueberries work best for blueberry pie because they’re not so juicy, which allows the pie to thicken better. If you’d like to use frozen blueberries instead of fresh, I highly suggest using my triple berry pie recipe (use only blueberries). Using frozen berries in this pie will yield a runny pie filling, whereas that recipe calls for frozen berries and they get cooked into a thick filling before adding to the pie shell.
- Sugar: Use a little less if your berries are very sweet.
- Tapioca Flour: This is the secret ingredient that will keep your blueberry pie from being a runny mess when you cut into it. Tapioca flour works better than flour or cornstarch because you need less, and it wont alter the color or texture of the pie filling like those will.
- Lemon Zest and Juice from a fresh lemon is essential.
- Pie Crust for a bottom and top crust. Homemade Pie crust will work a lot better than store-bought crust as store-bought will brown easier and become drier when baked at this temperature and length of time. Keep the pie dough chilled before you roll it out and while you are making the filling.
- Egg White for brushing on the top of the pie to create a beautiful golden, shiny crust. Sprinkle with a pinch of granulated sugar.
How to Make Blueberry Pie
Make Blueberry Pie Filling: In a medium bowl measure berries. Pour sugar over berries and then pour tapioca over sugar. Sprinkle the zest on and drizzle around the lemon juice. Stir gently to begin to coat the berries without crushing them. Let the berry-sugar mixture rest for 15 minutes, stirring gently every 5 minutes. Eventually the sugar and tapioca will begin to coat the berries and become wet looking and slightly sticky.
Courtesy of Lauren Allen
