Blueberry Pie

Blueberry Pie Recipe

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christy thompson


This is the best blueberry pie I have ever found!

The prep time is only 10-15 minutes with the exception of freezing the pie filling. You could do that a day ahead.



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15 Min
1 Hr 15 Min


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  • 20 oz
    blueberries, approx. 4 cups
  • 4 oz
    sugar, approx 1/2 cup
  • 1/8 tsp
    kosher salt
  • 1 1/4 oz
    tapioca flour, approx 5 tbls
  • 1 Tbsp
    fresh orange juice
  • 1 tsp
    orange zest
  • 2
    store bought pie shells
  • 1
    egg yolk whisked with 1 tsp water

How to Make Blueberry Pie


  1. Wash the berries and pat dry. Mash up 1/2 of the blueberries and put in small bowl.
    In medium bown, which sugar, salt and tapioca flour. Add mashed blueberries, orange juice and orange zest and stir to combine. Let sit for 15 minute then fold in whole berries.
  2. Line a 9" pie plate with aluminum foil. Place blueberry mixture into foil and place in freezer until sold (about 6 hours). Once frozen, remove from aluminum foil and wrap in plastic wrap.
  3. Preheat oven to 325 degrees. Take one of the pie shells and place in 9" pie plate and prick bottom with fork. Remove frozen pie filling from freezer and place in prepared dough in pie pan. Place other prepared pie shell on top of the frozen fruit and seal edges. Make 2 small slips on top of pie shell. Lightly brush pie crust with egg yolk.
  4. Place on bottom rack of oven and bake for approx 1 hr 15 min. Allow to cool to room temperature before serving.

Printable Recipe Card

About Blueberry Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American

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