Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Cool Whip
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Blueberry Pie

Blueberry Pie recipe
photo by:kraft
Sweetened fresh blueberries flavored with cinnamon and lemon juice and thickened with instant tapioca are baked together in this luscious double-crust pie.
30 min
1 hr 20 min
10 servings
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
Best Blueberry pie I've ever made and I have made quite a few! It was easy to make and everybody loved it. Husband thought it was fantastic.
Very easy to make. Absolutely delicious.
This recipe was amazing!!! and super easy to make. Everyone loves it and everytime I visit my in-laws they buy the ingredients for me to make it.
This recipe was great! And so easy! I even made it in a small square casserole dish and it was gorgeous! I thought the tapioca would be weird but the pie was a HUGE hit with my hubby!
i royally screwed up this recipe and it still turned out great. Used the wrong tapioca, forgot the butter and used 1/2 the sugar it called for. Would say this might be a fool proof pie.
I made this pie with homemade crust. Adding the quick tapioca to the berries kept the filling thick and kept the crust from getting soggy. My family loved it.
Family favorite! Everyone loves it! Best with fresh Michigan Blueberries!
When using the tapioca in the filling and then baking it, it usually gets hardened on the top. If you want to keep the thick filling minus the tic-tac like tapioca, just save some filling not mixed in tapioca and thinly cover the tapioca filling and so it is thick in the inside and you don't have to worry about hard tapioca.
I've never made blueberry pie before, but this was a really good recipe. The only thing that I would change is the tapioca. I did not like it in the recipe only because some of it was not cooked. Don't know if being in high altitude made a difference or not? I'm still boggled as to why it was used? Strange. But yes I would make it again minus the tapioca. Maybe a little cornstarch would work better?
Made this pie for dessert tonight, and it was an absolute hit! This was my first time to use tapioca in a fruit pie filling, and it was easy and worked very well. The only change I made to the recipe was to use 1/2 sugar and 1/2 Splenda. I definitely recommend this recipe!
K:1199 v0:54037
All ratings for
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email