This Homemade Blueberry Pie is the perfect combination of sweet and tart. The filling has a concentrated, bright fruit flavor that holds its shape when sliced.
Even better, this recipe works well with fresh or frozen blueberries, so you can make it any time of the year.
This double crust pie uses my favorite Foolproof Pie Crust because it's flaky, tender, and well... foolproof. Covering the top crust with a light dusting of sugar creates a delicious sweet crunch to every bite.
The Pleasure of Baking a Really Great Pie
Years ago, I read something in a newspaper article that has stayed with me ever since:
"When you bake a pie, you are in the kitchen in the company of ghosts." - In the South, Cake or Pie for Dessert? (NY Times)
Instantly, the many pies of my childhood came to mind, most of them baked by my Mom and Grandma. Fresh Cherry Pie, Strawberry Rhubarb, Apple Pie, and Chocolate Cream Pie are the ones I remember so clearly I can practically taste them.
I think this points to one of the many reasons why I love to bake. Baking is a uniquely personal way of connecting us to our past in a tangible way.
When we carve out a few precious hours to stand in the kitchen and bake these pies, we are indeed in the company of ghosts. It's comforting and real, and connects our past to our present with precious solidity.
Baking a blueberry pie is an opportunity to remember the pies of my past and the beautiful people who baked them. And, it gives me something to pass on to my own children so they can do the same.
How to Bake a Really Good Blueberry Pie
When I set about creating this recipe, I had three goals:
- I wanted the blueberry filling to have a concentrated, bright fruit flavor with a delicious balance of sweet and tart
- I wanted it to be easy to slice and serve
- I wanted the recipe to work equally well with fresh and frozen blueberries
After baking pie after pie (I know, life is rough around here), this recipe is the end result.
The Best Blueberry Pie Filling
Every kind of fruit pie filling needs something to thicken up up all that delicious fruit juice. The most popular thickeners include cornstarch, flour, and tapioca. All three are starches with a similar thickening power but also come with different advantages and disadvantages.
- Cornstarch can make fruit pie filling cloudy and give it a slightly chalky taste
- Tapioca creates a blueberry filling that is bright and clear, but can also give it a gluey consistency
- Flour is a thickener I generally stay away from completely when making fruit pies because it tends to make the filling cloudy and pasty, and gives it a floury flavor
The solution, is to use BOTH cornstarch and tapioca. Combining small amount of each delivers the same thickening power as using only one or the other. But because there's a smaller amount of each, we get all of their advantages without the disadvantages. The result is a blueberry pie filling that's glossy, luxuriously silky, and holds its shape when sliced.
How to Thicken Blueberry Pie Filling:
Before adding the tapioca and cornstarch, it's important to get the blueberries to release some of their juice so you have something to thicken! There are several ways to do this...
In my favorite Mixed Berry and Plum Pie, I like to let the juice drain from the berries, then thicken it separately before adding the fruit back in. This method helps to keep super delicate berries like raspberries somewhat intact through the baking process.
With blueberry pie, I prefer to do something slightly different:
- Cook half of the blueberries, breaking some of them up to create a super flavorful, concentrated blueberry syrup.
- Then add the cornstarch, tapioca, and the rest of the whole, fresh blueberries.
- This allows the tapioca and cornstarch to thicken all that delicious syrup, suspending the remaining whole blueberries in sliceable pieces of pie that aren't runny.
The end result is a mixture of rich, thick blueberry filling peppered throughout with whole blueberries as opposed to a fruit filling that runs all over the place the second you slice it.
How to Make a Flaky, Sugary Double Pie Crust
This recipe calls for my tried-and-true favorite pie crust, appropriately named Fool Proof Pie Crust. It's the crust I've been making for over 2 decades and it is, truly, fool proof thanks to two "secret" ingredients: vinegar and an egg.
Vinegar interferes with the formation of gluten in flour, which tenderizes the dough. In most pie crust recipes, you must take extreme care to not overwork the dough so that you don't activate the gluten in the flour and create a tough dough. In Fool Proof Pie Crust, the vinegar does a great job of guarding against gluten development so that you get a super tender and flaky crust every single time.
The egg in Fool Proof Pie Crust makes the dough more pliable and easy to roll out. The dough is quite elastic and rarely breaks, and when it does, it's super easy to stretch and press the dough as needed to cover the inside of a pie plate or the top of a pie.
That said, if you have a favorite pie crust recipe, please use that. Pie crust is often one of those things we were talking about earlier - a tangible connection to the past.
Regardless of what pie crust you use, giving the top a sprinkle of sugar is a must. That gorgeous sugary top not only looks pretty, it adds a lovely sweet crunch to every single bite.
More Favorite Pie Recipes
Extra Rich and Creamy Chocolate Cream Pie
This Chocolate Cream Pie is the ultimate in rich, creamy, chocolate lusciousness. The Chocolate Cream filling is what happens when you combine really good pastry cream with a ridiculous amount of bittersweet chocolate. And the toasted almond crust is nutty, buttery, and super crispy, delivering a delicious contrast to the ultra-creamy chocolate cream and whipped cream topping.
Black Bottom Banana Cream Pie
This Black Bottom Banana Cream Pie is incredibly rich, creamy, and indulgent without being overly sweet or cloying. The filling includes a thin layer of bittersweet chocolate pastry cream, sliced bananas, a thick layer of vanilla rum custard, and a dollop of whipped cream. The buttery vanilla wafer crust is the perfect crispy contrast to the super creamy filling.
Cherry Crumb Pie
This delicious fresh cherry pie uses those plump, juicy, sweet cherries that are available in grocery stores and farmer's markets all summer long. Baked in a flaky Foolproof pie crust and topped with buttery, brown sugar crumbs that are tender and crunchy, this just might be my favorite summer fruit pie.
Extra Creamy Coconut Cream Pie
This Coconut Cream Pie, with its rich cream filling and buttery toasted almond crust, is the ultimate coconut lover's indulgence.
Mixed Berry Plum Pie with 3 Kinds of Fresh Berries
This mixed berry and plum pie has a perfectly balanced sweet-tart filling made with raspberries, blackberries, blueberries and plums inside a flaky, sugar coated lattice topped pastry. I can’t think of a better way to take advantage of fresh berry season.
Pear Tart with Wine Poached Pears and Frangipane
This elegant Pear Tart filled with Frangipane (almond cream) and topped with Red and White Wine Poached Pears tastes just as impressive as it looks. And, while it might appear difficult to make, it’s surprisingly simple. As most good things are.
The tart is best eaten the day it’s made, but each component – the pastry dough, frangipane, and poached pears can be prepared days in advance.
Caramel Apple Pie
Tart apples are coated with a luxuriously rich salted caramel sauce then piled into a flaky fool-proof pie crust, topped with buttery, brown sugar streusel, and baked until bubbly, saucy, and golden before being smothered with even more salted caramel sauce.
This caramel apple pie is a delicious combination of flavors and textures, rich and buttery without being overly sweet.
Best-Ever Key Lime Pie
Made with ordinary limes, this “Key lime” pie tastes every bit as authentic as the real deal — plus it’s easier to make.
White and Dark Chocolate Tahini Tart
White and dark chocolate pastry cream flavored with the nutty deliciousness of tahini and pipped into a classic, crispy tart shell that’s laced with the flavors of cinnamon, nutmeg, allspice, and cloves.
Amaretto Custard Blackberry Tarts
White and dark chocolate pastry cream flavored with the nutty deliciousness of tahini and pipped into a classic, crispy tart shell that’s laced with the flavors of cinnamon, nutmeg, allspice, and cloves.
Homemade Blueberry Pie FAQs:
Q: Should I thaw frozen blueberries before baking this pie?
A: There is no need to thaw frozen blueberries before baking this pie. Frozen blueberries will thaw perfectly well as the pie filling cooks, so there is no need to add the extra step of thawing the berries in advance.
Q: What's the difference between tapioca flour and tapioca pearls?
A: Tapioca flour/ starch is essentially the same thing as quick-cooking tapioca pearls. The only difference is in their presentation. In this recipe, if using tapioca pearls, grind them first in a food processor (or spice or coffee grinder). The resulting powder is essentially the same thing as tapioca flour. So, use which ever you prefer.
Q: Can I make a lattice crust for this pie?
A: Absolutely! This pie will bake up just as well under a rolled crust, as pictured here, or a lattice crust. It's completely up to you. If you've never made a lattice top crust but want to give it a try, there are step-by-step photos in the post for Fresh Peach Pie that will show you how!
If you give this recipe a try, let me know! Scroll down to rate it and leave a comment for me, or take a picture and tag it @ofbatteranddough on Instagram.
Happy baking!
Blueberry Pie
The perfect blueberry pie is just the right amount of sweet and tart, bursting with fresh blueberry flavor, covered in a flaky, tender, sugary crust, and easy to slice and serve.
If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me!
Ingredients
- 1 recipe Fool Proof Pie Crust, chilled for at least 30 minutes in the refrigerator
- ¼ cup (45.5g) minute tapioca pearls - OR ⅓ cup (43.3g) tapioca flour/ starch (*see note)
- 8 cups (1520g) fresh or frozen blueberries
- ¼ cup (59ml) freshly squeezed lemon juice
- ¾ cup (150g) + 2 tablespoon (24g) granulate sugar
- 1 tablespoon lemon zest
- ¼ cup (85g) honey or maple syrup
- 3 tablespoon (22.5)cornstarch
- ½ teaspoon (3g) salt
- 2 teaspoon (9.8ml) pure vanilla extract
- 1 large egg
- 2 tablespoon (24g) granulate sugar for sprinkling over the top crust
Instructions
- Preheat the oven to 400 degrees F (204 degrees C)
- If using tapioca pearls, add them to the bowl of a food processor (a small one works best). Or, use a spice of coffee grinder. Process until the tapioca is powdery and set aside. (*See note about the difference between tapioca pearls and tapioca flour.)
- Add 4 cups (760g) of the blueberries to a medium size, heavy bottom saucepan along with the lemon juice and granulated sugar.
- Set the pan over medium heat and bring to a simmer, stirring frequently. When the mixture begins to simmer, turn the heat up slightly and cook, stirring constantly, until the juice from the mashed blueberries has thickened slightly. This will take about 8 minutes. As you stir, mash some of the berries on the side of the pan to break some of them up.
- Remove the saucepan from the heat and stir in the tapioca, lemon zest, honey, cornstarch, salt, and the remaining blueberries. Let the mixture stand for 15 minutes to soften the tapioca.
- Return the saucepan to medium heat and bring the mixture to a simmer, stirring frequently. Let simmer for 3-5 minutes, until thickened. Remove from heat and stir in the vanilla.
- In a small bowl, whisk the egg with 1 tablespoon of cold water and set aside.
- Remove the pie dough from the refrigerator. On a floured surface, roll out a portion of the dough to a 12-inch circle that’s about ⅛-inch thick.
- Using a large spatula, gently loosen the dough from the work top, fold it in half and then fold it in half again. It will form a triangle shape. Lift the crust and place it in a pie plate with the point of the triangle in the center of the plate. Gently unfold the dough in the pan and press into the corners gently. Leave any dough that overlaps the edges of the plate in place. (Click here for step-by-step photos of this process.)
- Pour the blueberry pie filling into the pie crust.
- Roll another portion of the pie dough into another 12-inch circle, about ⅛ inch thick. Just as you did with the bottom crust, using a large spatula, gently loosen the dough from the work top, fold it in half and then fold it in half again. Lift the crust and place it on the top of the pie with the point of the triangle in the center. Gently unfold the dough to cover the blueberry filling completely.
- Trim the edges of the crust so that you have about a half of an inch hanging over the pie plate. Fold the edges under, forming a rim around the pie that is higher than the pie plate. With one hand on the inside of the edge and one hand on the outside, use the index finger of your inside hand to push the dough between the thumb and index finger of your other hand to form a U or a V shape. Continue this crimping motion around the entire edge.
- Gently brush the egg wash over the top crust with a pastry brush and sprinkle evenly with the remaining 2 tablespoons of sugar. With a sharp knife, cut 5 slits, evenly spaced to form a circle, in the top pie crust.
- Put the pie on a baking sheet (to catch any drips) and place in the oven. Bake for 30 minutes. Reduce the oven temperature to 375 degrees F (190.5 degrees C), rotate the pie in the oven and bake for an additional 30-45 minutes. The pie is done when the crust is golden brown and the filling in the center of the pie is bubbling.
- Remove from the oven and cool completely on a wire rack, about 4-6 hours, before slicing.
Notes
What's the difference between tapioca flour and tapioca pearls?
Tapioca flour/ starch is essentially the same thing as ground quick-cooking tapioca pearls. So, use which ever you prefer.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 381Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 339mgCarbohydrates: 65gFiber: 6gSugar: 29gProtein: 4g
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Lynn says
This pie so delicious! I made it using maple syrup and loved the flavor the syrup added. If you can stand to wait for it to cool, it really does slice up as nicely as it looks in the pictures. Great recipe!
Gloria | Homemade & Yummy says
Blueberry pie is one of my top 3 favourite desserts!! This looks delicious. Love the look of that crust..and all those juicy berries.
Chef Dennis says
Food is for eating! But this Blueberry pie is to be enjoyed! This is really mouth watering. The crust, the blueberry filling..everything is perfect! Can't wait to have a bite!
Kelly Anthony says
I have a bag of frozen blueberries that we picked this summer that need to be cook and this pie looks perfect. I mean that golden crust says it all.
Tammy says
This is one of the most beautiful pies I've come across. I saw this on Pinterest and had to click through...you've really made me crave a slice of blueberry pie now and lucky for me, I just picked up two pints at the store.
Rebecca Blackwell says
Thank yo so much Tammy! Please let me know how the pie comes out for you. I wish I could join you for a slice! xo
Jo says
Oh my goodness. I can't take my eyes of those gorgeous blueberry filling! This is simply the best pie I have seen recently. Delicious!
Amy says
Wow, this looks so delicious! I love the flaky crust and zesty, flavorful filling. Plus, with the option to use fresh or frozen berries, it'll be delicious all year round!
Nicole says
I've never had Blueberry Pie but your photos look amazing. This pie looks like everything!
Amanda M Mason says
I 100% agree with you that there is typically a story around pie!! I remember my mom and grandmother sitting around the table eating pie with their friends and just talking for hours! Love this recipe!
Natalie says
You just made me drool over this pie. I can't believe how good it looks. I wish for a slice right now. I'm not a much of pie maker but I love this recipe. It's sounds super easy. I will definitely make this. I bet my family will love it too.
Karen says
I made this pie, including your Fool Proof Pie Crust, yesterday. I had given up making homemade pie crust many years ago! Although my rolling pin skills are poor, this pie turned out fantastic. The blueberry filling is not overly sweet, so you can still taste the fruit, and the crust was delicious and flaky. 62 years old and I finally made a good pie crust- better late than never! Thank you for the wonderful recipe.
Rebecca Blackwell says
Hi Karen! I can't tell you how happy your comment makes me! I am so happy that this pie - and the crust - turned out well for you! That pie crust recipe has never failed me in 2 decades of baking and I'm just thrilled that it worked out well for you too. I appreciate your taking the time to leave a comment for me more than you know! xo
Brenda Bell says
Your pie look amazing I will try your recipe
Rebecca Blackwell says
I can't wait to hear what you think about it Brenda! Please let me know if you have any questions! xo
Janice Nelson says
Let me start with the fact that I LOVE blueberries! Especially when they are in blueberry pie. I am not a skilled baker, but I never stop trying. I have made this recipe twice now and absolutely love it. It is a bit more detailed than the recipe I have used for years and worth every extra step. The texture of the filling holds together perfectly when you slice it. It presents well on the plate, so you don't have the filling leaking out all over the plate. The added egg wash and sugar on the top not only add a wonderful flavor and texture, but make it look picture perfect! Served it at a dinner party and everyone raved about it. I tweaked the recipe ever so slightly to suit my taste by adding 1 more tablespoon of sugar to the mixture and 1/2 teaspoon of ground cinnamon. For the Fool Proof pie crust recipe I reduced the vinegar to 2 teaspoons. Both the pie filling recipe and the pie dough recipe make a lot of product so this recipe is best suited for a 10" pie plate. Please treat yourself and make this recipe!!
Rebecca Blackwell says
Thank you so much for taking the time to leave this comment for me Janice! I am so happy that you like this recipe and even happier that you're tweaking it to suit your personal tastes. One of the best things about baking is knowing how to adjust recipes to be exactly the kind of thing you want to eat. Thank you for leaving these tips for other readers! xo
Elizabeth Mulgrew says
Why can't I pin this recipe? I saw the Apple Cobbler recipe on Pinterest and then saw this one, but I can't pin either one. Only one photo has the Pinterest button on it and this disappears when I try to click on it and brings up the general Pinterest feed. If you're going to post on Pinterest, at least let people pin, please!
Rebecca Blackwell says
Hi Elizabeth! First of all, I'm sorry you're having trouble pinning this recipe. It's a delicious pie and I genuinely want you to be able to save the recipe for when you need it. I'm not sure what the issue is, but promise you, I'm not doing anything to prevent you from pinning it. In addition to installing a plug-in that allows a Pinterest button to appear over the top of most images, I've added a social media share tool bar (that includes a Pinterest option) on the left side of the screen, a Pinterest button at the top of the page, a large "Pin Recipe" button inside the recipe card, and another pin button at the bottom of the page. I'm honestly not sure what else I could do? Since you're having trouble pinning recipes inside Pinterest as well, my guess is that there's an issue with the internet browser you're using. Perhaps it needs to be updated?
Regardless - here's a direct link to a pin for this recipe on Pinterest. Hopefully you can save it that way. https://www.pinterest.com/pin/167759154857527497/
Also - here's a direct link to a pin for Apple Cobbler: https://www.pinterest.com/pin/167759154858516497/
xo
Linda says
Hi Rebecca, I made the blueberry pie and it was fantastic! One question? I struggled with the crust a little, was wondering if it was the flour, I used White Lilly this was all I had on hand, the dough was hard to remove from the surface I used. Could this be the wrong flour ? Thank you .
Rebecca Blackwell says
Hi Linda! So happy you liked this recipe! And, great question. White Lilly flour is actually a great flour to use in pie crust because it's lower in gluten and protein than other all-purpose flours. High levels of gluten and protein are great for things bread, where you want a lot of structure and chew, but not so great in pastry, where you want it to be flaky and tender. It sounds like your dough was just slightly too wet. The next time you make pie crust, don't be afraid to add more flour if the dough is sticking to the countertop or rolling pin. Avoid kneading more flour into the dough, as this will make it tough. But, dusting the surface of the countertop and dough with a substantial amount of flour in order to keep it from sticking is perfectly fine.
Does that answer your question? xo
Linda says
Thank you !! Will try this next time ! Simple fix .Best blueberry pie we have ever eaten 😋
Rebecca Blackwell says
Hooray! So happy to hear that! xo
Mala says
Hi my teenage son baked his first pie and it was mine too. We used your pie filling as the recipe since he had already prebaked from scratch an almond flour pie crust as well as an almond meal crust with almonds as his crumble
The filling was delicious! I didn’t have cornstarch so omitted that and zest and reduced the sugar but had everything else. We used frozen blueberries.
My question is since the filling is cooked on the stove and we baked crust already do we need to bake the filling furthermore into the already baked crust ? If so what’s the temperature and for how long ?We just cooked the pie filling as pee your recipe and placed it in the pie crust we baked and sprinkled the crumbles on top.
Rebecca Blackwell says
Hi Mala! Good question. Since you left this comment yesterday, what did you decide to do? Had I seen this sooner, I would have suggested going ahead and baking the pie, even though the crust was already baked. The filling really benefits from being baked for a while. Baking it at 375 for 20-30 minutes would probably be enough - you want to bake it until the filling is bubbly around the sides of the pie. Is that basically what you decided to do as well?
Mala says
We did not bake it after the filling was cooked. We were afraid the crust might burn or change colors
We poured the filling in the prebaked crust and topped it with a fresh toasted crumble my son made with walnuts and almond meal let the pie cool and then placed it in the fridge for several hours. The pie set well. Very easy to cut and super exceeded our expectations ! My husband who is a health nut really enjoyed the pie and said the pie had just the right amount of sweetness and that the crumble furthermore enhanced the flavor of the pie. The pie retained its shape . We were afraid it would be soupy/ runny ,
Next time should we increase the tapioca flour since I did not have corn starch on hand ? We plan on baking another today as a birthday pie for someone.
Rebecca Blackwell says
I'm so happy to hear that this turned out well even without baking it! Hooray!!! Since it turned out so well the first time, I wouldn't change a thing for the one you're making today. Thank you so much for taking the time to give me an update about how this turned out! xo
Dawn says
Can the filling be made ahead of time, and refrigerate for a day or so, and then make the blueberry pie?
Thanks,
Dawn
Rebecca Blackwell says
Hi Dawn! Yes! You can make the filling ahead of time and refrigerate it until you're ready to bake your pie. Adding cold filling to the pie might increase the bake time a bit so just keep an eye on the pie as it bakes and cover the top with a piece of aluminum foil if the pie needs more time to bake but the crust is getting too brown. Please let me know if you have any other questions! I'd love to know what you think of this cake after you make it! xo
Leigh Tinsley says
Hello! Can I sub cornstarch for the tapioca? If so would I use the same amount? Thanks!
Rebecca Blackwell says
Hi Leigh! Yes, you can - but use half as much. Just leave out the tapioca entirely and increase the amount of cornstarch to 5 tablespoons, adding it in step #4. Let me know if you have any other questions! And, I'd love to know what you think of this pie after you make it! xo
Leigh Tinsley says
Soooo I ended up finding tapioca starch and made the pie as the recipe says (although I did my own all butter and buttermilk crust and then a crumb topping with brown sugar, butter, and cinnamon).
It was INCREDIBLE. The filling was absolutely insanely delicious and the tapioca really made it come together better than any fruit pie I’ve ever made. Also, I used freshly picked blueberries from a local farm and I’m pretty sure I could have won a contest with this pie!
So thank you!
Rebecca Blackwell says
I am SO happy to hear this Leigh! Using a crumb topping sounds delicious because it would add a whole other layer of texture to the pie! I am so glad the filling came out so well for you. Thank you so much for taking the time to leave a comment for me! I truly appreciate it! xo
Bird says
Yummers!! This is one delicious pie! And perfect for the season. I, too, added some cinnamon because I think blueberries and cinnamon are so good together! I may have also added a smidge of dried orange peel. I used a deep dish pie plate and glad I did. There is soo much delicious filling. My husband actually picked off most of the crust of the last piece, so I’m going to get some vanilla ice cream and put the filling on top!!! Thanks for another bake club and delicious recipe! You have been a baking inspiration for me!
Rebecca Blackwell says
I am so happy to hear that you and your husband liked this pie! I'll bet the orange peel and cinnamon were delicious in there. And I think leftover filling is the perfect excuse for a bowl of ice cream. Can't let it go to waste. 🙂 Thank you for participating in the Bake Club! xo
Missie says
I will admit: I am not typically a fan of pies. Making or eating them, but THIS pie I will make an exception for!! Making it was a breeze and it is probably the TASTIEST pie I've ever eaten!!
Rebecca Blackwell says
Hi Missie! I am SO happy to hear that you liked this pie even though you're not typically a pie person. Thank you so much for taking the time to leave a comment for me! And, thank you for participating in the Bake Club! xo
Darxie says
Hi. Can I prepare this and freeze then bake it??
Rebecca Blackwell says
Hi there! Great question! My main concern with freezing this pie is that fillings thickened with cornstarch don't usually freeze well. As the filling thaws, it turns into a gluey, gloppy mess. The one exception is when you add gelatin to the mix. My all-time favorite pastry cream recipe includes both cornstarch and gelatin and freezes beautifully.
So, if you wanted to try and freeze this pie, I would suggest taking a cue from that pastry cream recipe and adding about 1 1/2 tsp of powdered gelatin. Use it in place of the tapioca. Put the gelatin in a small bowl and stir in 3 tsp water to moisten. After making the filling, while it’s still hot, break the gelatin into pieces and sprinkle them over the top of the filling. Stir to dissolve the gelatin in the filling.
Let the filling cool completely before pouring it into a pastry lined pie plate. Top the pie with a top crust but do not cut slits in the top of the crust. Wrap the pie tightly before putting it in the freezer. When you're ready to bake, unwrap and carefully cut slits in the still-frozen top crust.
A quick disclaimer – I haven’t tried this myself. But, I do think it would work. 🙂
Please let me know if you have any other questions! And, if you try this, I would love to hear how it works out for you! xo
Amanda says
Hello,
Should I let the blueberries thaw first if using frozen?
Rebecca Blackwell says
Hi Amanda! You can use them frozen, straight from the freezer. They will thaw as the filling cooks. Please let me know if you have any other questions! And, I'd love to know what you think of this pie after you make it! xo
Jack says
Hello, Rebecca. Thank you for so generously offering your blueberry pie recipe, and for free! Sounds really good. Two brief questions: 1) since your dough crust recipe is for two pies, does that mean that your blueberry filling recipe is also for two pies, or is the eight cups of blueberries only for one pie? 2) which is better, pre-baking the crust before adding the filling, or putting the filling into the raw crust and baking both together, simultaneously? Thank you much.
Rebecca Blackwell says
Hi Jack! Thanks so much for reaching out with these questions! Even though the pie crust recipe makes enough for 2 pies, the blueberry pie filling makes enough for 1 pie. You can either cut the pie crust recipe in half, or wrap up the extra pie crust dough and pop it in the freezer for another day. How much pie crust dough you'll need and use is also somewhat of a personal preference. Personally, I like pie crust to be on the thick side, so I usually end up using slightly more dough than what is "strictly" necessary. Even though the recipe makes enough dough for 2 pies, if you roll it thickly like I do, that's not quite true. 🙂
The other challenge with cutting the pie crust dough recipe in half is the one egg. You can crack the egg into a measuring cup, whisk it to break it up, and then discard half of the egg. Or, just use the whole egg. I've done both when cutting the recipe in half and didn't notice much of a difference.
For your second question - most of the time I prefer to partially pre-bake the bottom crust of a fruit pie because it keeps it from getting soggy. In this case, the blueberry pie filling is thick enough that it's unnecessary.
Please let me know if you have any other questions! And, if you think about it, I'd love to hear what you think of this recipe after you make it! xo
Jack says
Hello Rebecca,
You are very kind, indeed, to provide so prompt and thorough a reply to my two questions. Yes, when we try your recipe in a few weeks, we let you know if we were successful in adhering to your trusted advice.
All best wishes,
Jack
Ellie says
Could you clarify, please?
In step 3, you say add the sugar and lemon juice to the blueberries and cook them.
And then in step 5, you say add the sugar and lemon juice and thickeners, etc to the cooked berries.
When do you add the sugar and lemon juice, or does it matter?
Rebecca Blackwell says
Hi Ellie! That isn't really clear at all, is it? So sorry about that. I've re-written those instructions to make it more clear: add the blueberries, sugar, and lemon juice in step three. Please let me know if you have any other questions! xo
Amelie Leduc says
I'm seeking the perfect blueberry pie recipe and yours seems brilliant.
One question, some of the recipes I have looked at talk about a 4:1 ratio of fruit to sugar raises tapioca's gelatinization point. I usually bake sugar free (I use Swerve as sugar) , will it still work and thickens like it should ? And what if I use less sugar ?
Thank you 🙂
Rebecca Blackwell says
Hi Amelie! I'm so happy you found this recipe! I do hope you try it! To answer your questions... this recipe uses a combination of tapioca and cornstarch which capitalizes on each of their advantages without any of their disadvantages (chalky taste or gummy texture). Because there is also some cornstarch in there, you don't have to worry about the filling not thickening with gelatin alone. So, using less sugar, or a substitution like Swerve, should work great! I think you could make this filling using only Swerve and it will thicken up just fine.
Please let me know if you have any other questions! And, I'd love to know how this pie comes out for you! xo
Melissa says
I bought instant tapioca. Do I need to add this to the food processor?
Rebecca Blackwell says
Hi Melissa! If the tapioca is already powdery, there's no need to grind it in the food processor. You only need to grind it if it's in pearl form. Please let me know if you have any other questions! And I'd love to hear how this pie comes out for you! xo
Margaret says
I haven’t made a berry pie in years because I was frustrated when the filling would spill out when cut. A coworker requested a blueberry pie and I tried this recipe. It was a huge hit and no spillage! Wish I could post a picture!
Rebecca Blackwell says
I'm so happy to hear that this recipe worked out well for you Margaret! Thank you so much for taking the time to leave a comment to let me know! I truly appreciate it! xo
Lynne says
Hi Rebecca, can't wait to try this recipe. By chance is there a workaround for the egg in the crust? Have you (or anyone) tried any of the egg subs like chia seed or flax seed?
Rebecca Blackwell says
Hi Lynne! I haven't tried it personally, but I think an egg substitute would work well in here. The egg contributes flavor, richness, and protein. Most good egg substitutes will do the same thing. Please let me know if you have any other questions! And, I'd love to hear how this pie comes out for you! xo