I prefer 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?
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.
Below you will find 2 recipe cards, the first for the pie crust, and the second for the pie filling.
here are the portions for a LARGER 3-quart casserole for a deep dish pie, instructions are the same.
- 3-quart casserole deep dish
- 10 cups berries
- 3 tablespoons butter
- 1 1/2 cups sugar
- 1/3 cup mini tapioca
- 1 teaspoon cinnamon
double pie crust for top and bottom
- 2 cups unbleached flour
- 1/2 teaspoon salt
- 1/3 cup cold butter
- 1/3 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 or put all ingredients in a food processor and pulse it to combine.
- Form a ball lightly with your hand. Cut the ball in half, place one-half covered in the fridge, and roll the other half out over a lightly flowered surface with a rolling pin.
- Place the rolled crust on the pie plate - trim the crust with scissors leaving a half-inch to hang over the rim.
- Fill the pie with filling
- Then top the tip with the remaining crust rolled out.
- Crimp the edge of the pie crusts together.
- 10 inch pie plate
- 6 cups blueberries (fresh or frozen)
- 1 cup sugar
- 2 tablespoon butter
- 1/4 cup tapioca
- 1.2 teaspoon cinnamon
- Place the unbaked crust in the pie plate.
- Pile the filling high in the center of the pie crust.
- Add pats of butter to the top of the blueberries
- Roll the remaining dough, fold in half gently place it over the filled pie
- Trim the edges of the crust so they are both even
- Leave one-inch of crust past the edge of the pie plate
- Flute the edge of the pie dough, then cover the edges with strips of foil.
- Brush the top of the pie crust with some heavy cream or milk to brown the crust a bit.
- Make 4 small cuts with a knife for the steam to release as it bakes.
- 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.