Comida Kraft
Recipe Box

Blueberry Pie

(35) 26 Reviews
Prep Time
Total Time

10 servings

Sweetened fresh blueberries flavored with cinnamon and lemon juice and thickened with instant tapioca are baked together in this luscious double-crust pie.

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What You Need

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Make It

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  • Preheat oven to 400°F. Toss blueberries with sugar, tapioca, lemon juice and cinnamon until evenly coated. Let stand 15 minutes.
  • Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to allow steam to escape.
  • Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

How To

Make Lattice Top Crust: Cut second pie crust into 10 (1/2-inch) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge. Bake as directed.


  • 10 servings

Nutritional Information

Serving Size 10 servings
Calories 330
% Daily Value
Total fat 15g
Saturated fat 4g
Cholesterol 5mg
Sodium 250mg
Carbohydrate 50g
Dietary fiber 1g
Sugars 24g
Protein 3g
Vitamin A 0 %DV
Vitamin C 6 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • ArmindaF |

    Really easy to make. I used brown sugar instead and it was delicious!

  • jiminsc |

  • JaniceScottWeeks |

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