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Blueberry Pie

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Sunday, 14 July 2013 11:37

This is the best blueberry pie ever!  Best with fresh berries, but I'm sure it would be good with frozen also.


  • 5 cups fresh blueberries
  • 2/3 cup sugar
  • 1/4 cup minute tapioca
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cinnamon
  • 1 Tbs grated lemon zest
  • Juice of 1 lemon (2 Tbs lemon juice)
  • 1/2 Tbs butter
  • Pie crust (double the crust for top and bottom).  This is our favorite dessert pie shell
  • 1 egg, beaten
  • 1 Tbs milk
blueberrry pie


  • Preheat oven to 450°.
  • Prepare pie crust for top and bottom.  If making homemade crust I keep the prepared pie dish in the fridge while preparing the filling.
  • Wash and dry the berries, combine with sugar, flour, tapioca, spices, salt, lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and turn into prepared 9 inch pie dish. Dot with small pieces of butter or margarine. Cover with top crust, crimp edges, and cut vent slits in top.
  • Mix egg and milk, brush to cover the top crust.
  • Bake lowest rack in preheated oven for 10 minutes.  Reduce oven temperature to 350°, bake for 40 to 50 minutes longer, until crust is golden brown. Serve warm or cold.
blueberry pie slice




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