THE one and only blueberry pie recipe you’ll ever need. My mom knows blueberry pie is my favorite and it’s one recipe I have not made… I really like that she makes it for me and if she sees I can make it, I’m afraid she’ll tell me to make it myself.
You asked for it… ( I posted that my mom made me a blueberry pie, and I got many requests for the recipe).
and my mom was happy to share her Blueberry Pie Recipe with all of you. She’s been making this pie my whole life, and it’s always so delicious.
Really it’s the BEST blueberry pie I’ve ever had.
I request it any time she askes what I’d like her to make for dessert, she makes a lot of desserts I like, but this one it always tops!
I always like my blueberry pie COLD… so she makes it the day before. That way it has plenty of time to get cold, and as you can see as you slice it, the pie doesn’t fall apart… I kinda like that A LOT!
As you can see the pie is full of blueberries. It’s a thick pie with a double crust. Just perfect if you ask me.
Should I use fresh or frozen blueberries?
You can use either one. My mom says she’s used both and even a combination of them in pies with great results. Do not thaw the frozen blueberries if you use frozen berries, put them in the pie frozen.
What can I use instead of tapioca to thicken the pie filling?
You can use 1/4 cup cornstarch instead of tapioca, but my mom prefers the tapioca.
Blueberry Pie Recipe with the double crust recipe
Author: Diane Schmidt Created by Diane
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8 servings
The ONLY blueberry pie recipe you'll ever need, this is my mom's recipes she's made my whole life. This recipe is for a double pie crust for a 10" pie plate.
Ingredients
- 2 cups unbleached flour (just fluff & measure)
- ½ teaspoon salt (blend into flour)
- ⅓ cup butter (cold)
- ⅓ cup vegetable solid shortening
- Using a pastry blender - blend until all flour is absorbed
- Now add 6 tablespoons ice water all at once
- Quickly using a fork, mix well
- Form a ball lightly with your hand. Cut the ball in half, place one-half covered in the fridge, roll the other half out over a lightly flowered surface with a rolling pin
- Place the rolled crust in the pie plate - trim crust with scissors leaving a half-inch to hang over the rim.
Instructions
- cups frozen or fresh blueberries
- cup sugar
- /4 cup tapioca
- /2 teaspoon cinnamon
- Place in the unbaked crust - pile high in the center
- Dot blueberries with a little butter near the center
- Roll remaining dough, fold in half gently placing over the filled pie
- Trim - leaving one-inch past edge of pie plate
- Turning extra dough under all around the edge, flute edge, cover with
- strips of foil. Add a small amount of milk to brown, make 4 small slits
- near center, top pie with a pinch of sugar.
- BAKE 425 preheated oven. Bake until some blueberry juice starts bubbling
- Set timer 50 minutes, and every 5 minutes till done (mine takes 1 hr. 5 min.)
- Bake pie in the center of the oven.
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Sue says
YAY!!! I'm going to be picking blueberries today!!! 🙂
Sue says
Will it work to substitute fresh berries?
Yenta Mary says
That pie is SO gorgeous! Pie crusts are the bane of my existence, but I'll give Mom's a try. I would happily make one of these and just serve it for dinner tonight … 🙂
Paula says
YEAH! Please pass on my thanks to your Mom from both me and my husband (blueberry is his favourite pie)
Christy says
this looks amazing…and just in time because i was at smart and final this afternoon and they have blueberries on sale for….50 cents…can you believe it? i am going to make this pie this weekend!
~Carrie from Cottage Cozy~ says
~Thanks, Mom~
Pam says
I will be making a blueberry pie soon after seeing this. Thanks to Mom for the recipe!
My Man's Belly says
Don't you just love it when mom finally shares her pie recipes? I had to be married before my mom would give me her peach pie recipe.
Lacey says
I'm new to your lovely blog. I've never cooked with tapioca before. Are you using tapioca pudding or something else? It's a beautiful pie. Thank you for the recipe.