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Blueberry Pie with a flaky crust.
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Blueberry Pie

Sweet and tart blueberry pie, with a delicious filling and flakey buttery crust, the perfect way to use those plump ripe blueberries.
Prep Time45 mins
Cook Time1 hr 15 mins
Cooling Time4 hrs
Total Time6 hrs
Course: Dessert
Cuisine: American
Keyword: blueberry, blueberry pie, pie filling
Servings: 8
Calories: 183kcal


  • Food processor to make pie dough
  • Rolling Pin
  • 9 inch plate
  • 1 ¼ inch biscuit or cookie cutter to punch holes in top crust
  • Spice grinder to grind tapioca
  • Box grater to shred apple
  • Potato masher to mash berries


  • 1 recipe homemade pie crust
  • 30 ounces blueberries
  • 1 granny smith apple
  • ¾ cup sugar
  • 2 tablespoons instant tapioca ground
  • 2 teaspoons grated lemon zest plus
  • 2 teaspoons juice
  • Pinch Salt
  • 2 tablespoons unsalted butter cut into ¼ inch pieces
  • 1 large egg white lightly beaten


  • Roll 1 disk of pie crust dough into a 12 inch circle on a lightly floured counter. Loosely roll dough around a rolling pin and gently unroll it onto a 9 inch pie plate, letting excess dough hang over the edge.
  • Wrap dough lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes.
  • Roll the other disk of dough into a 12 inch circle on a lightly floured counter. Using a 1 ¼ inch round cookie cutter, cut round from the center of the dough. Cut 6 more rounds from dough, 1 ½ inches from edge of center hole and equally spaced center hole to create a nice pie top.
  • Transfer dough to a parchment paper lined baking sheet, cover with plastic and refrigerate for 30 minutes.
  • Place 3 cups of berries in a medium saucepan and set over medium heat, using a potato masher, mash berries several times to release juices. Continue to cook, stirring often and mashing occasionally, until about half of the berries have broken down and mixture is thickened and reduced to 1 ½ cups, about 8 minutes.
  • Let cool slightly.
  • Adjust oven rack to lowest position and heat oven to 400 degrees F.
  • Shred apple, and place shredded apple in a clean dish towel and wring dry.
  • Transfer the apple to a large bowl and stir in cooked berries, remaining 3 cups uncooked berries, sugar, tapioca, lemon zest and juice, and salt. Stir until combined.
  • Pour the mixture into the chilled dough lined pie plate and spread evenly.
  • Cut butter, and scatter butter pieces over the top.
  • Now put your top on the pie by loosely rolling the dough around rolling pin and gently unrolling it over the filling. Now gently run a butter knife about 1/2 inch past the edges to trim overhang of both crusts to ½ inch beyond the lip of the pie plate.
  • Pinch the edges of the top and bottom crusts firmly together. Then tuck the overhang under itself to create a folded edge, the folded edge should be flush with the edge of the pie plate.
  • Now make it pretty by crimping the dough evenly around the edge of pie using your fingers.
  • In a small bowl, beat the egg white so it is a little frothy, then brush the surface of your pie crust with the white egg.
  • Place pie on rimmed baking sheet and bake until crust is light golden brown, about 25 minutes.
  • Reduce oven temperature to 350 degrees, rotate sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 35 to 50 minutes longer.
  • Let the pie cool on a wire rack to room temp, about 4 hours. Serve.


The filling will look runny, but heat and natural pectin from an apple will help to set the filling
Plan ahead, it takes about 2 hours to make this pie, you need time to roll out and chill pie dough, 30 minutes to make filling and assemble pie, 1 ¼ hours to bake pie, and 4 hours to the cool pie
This recipe was developed using fresh blueberries, but unthawed frozen berries will work as well.
If you like to serve the pie warm, still allow it to cool fully, as this helps the filling set, then briefly warm the pie in the oven before slicing.


Calories: 183kcal | Carbohydrates: 40g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 8mg | Potassium: 116mg | Fiber: 3g | Sugar: 32g | Vitamin A: 157IU | Vitamin C: 12mg | Calcium: 10mg | Iron: 1mg