Comida Kraft
Recipe Box

Blueberry Pie Recipe

Blueberry Pie Recipe is rated 4.689655172413793 out of 5 by 29.
Prep Time
30
min.
Total Time
1
hr.
20
min.
Servings

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

Tap or click steps to mark as complete

  • 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 a Lattice-Top Pie Crust

Prepare and fill bottom crust as directed. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp 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 bottom crust over ends of strips. Seal and flute edge. Bake as directed.

Special Extra

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 330
Total fat 15g
Saturated fat 4g
Cholesterol 5mg
Sodium 250mg
Carbohydrate 50g
Dietary fiber 1g
Sugars 24g
Protein 3g
% Daily Value
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

Rated 4 out of 5 by from I've never made blueberry pie before, but this was a really good recipe. 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?
Date published: 2007-09-24
Rated 5 out of 5 by from This is the BEST tasing blueberry pie that I ever made! This is the BEST tasing blueberry pie that I ever made! What really made the flavor was the hint of cinnamon. It is absolutely perfect and fool-proof. The tapioca is the best thickener and helds the pie together nicely. This will be the only blueberry pie that I will ever make again and again. This is very simple to make, even for a novice.
Date published: 2006-08-10
Rated 4 out of 5 by from When using the tapioca in the filling and then baking it, it usually gets hardened on the top. 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.
Date published: 2007-10-18
Rated 4 out of 5 by from this pie was a big hit with my husband and grandson who love blueberries. this pie was a big hit with my husband and grandson who love blueberries. it was easy to put together and really tasted great. my daughters new property has a huge patch of blueberries and we were scrambling for recipes to use them in. this pie is definetly a "keeper", escpcially for my family.
Date published: 2005-03-09
Rated 5 out of 5 by from Made this pie for dessert tonight, and it was an absolute hit! 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!
Date published: 2007-06-25
Rated 5 out of 5 by from i royally screwed up this recipe and it still turned out great. 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.
Date published: 2009-05-13
Rated 5 out of 5 by from This recipe was great! 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!
Date published: 2009-07-26
Rated 5 out of 5 by from The best blueberry pie I've tasted in a long time. The best blueberry pie I've tasted in a long time. I had to make two of them this weekend because my kids ate the first one. Quick and very easy to make. My favorite kind.
Date published: 2006-10-31
  • 2016-09-25T10:44CST
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