• Blueberries: Smaller blueberries work best for blueberry pie because they’re not so juicy, which allows the pie to thicken better.
• Sugar: You can use a little less sugar if the berries are extra sweet.
• Pie Crust: Keep pie dough chilled. Homemade Pie crust works best. All Butter Pie Crust recipe
• Tapioca Flour: I use Bob’s Red Mill brand Tapioca Flour, which most grocery stores carry it, or you can find it online. You can substitute cornstarch, but in my testing, tapioca flour thickens the sauce better.
• Cutting the pie: It’s crucial to allow the pie to cool for the instructed amount of time. If your pie has excess liquid after cutting just spoon it out or soak it up with paper towel.
• Make Ahead Instructions: Baked blueberry pie can be prepared and stored in the fridge one day ahead of time before serving. The pie crust can be made ahead and stored in the refrigerator for 2-3 days or frozen for up to 3 months.
• To Freeze: Allow the pie to cool completely, cover and freeze for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Why I love this pie:

• Holds Together – If you’ve had pies that turn into a runny, soupy mess when cut, follow my instructions and this blueberry pie will hold together beautifuly.
• Delicious – It’s flavorful, but not overly sweet. The fresh blueberries really shine and I love serving it with vanilla ice cream.
• Crowd Pleaser – I had my mom’s help (the original pie expert!) tweaking and testing this recipe and I’m confidant it’s the best blueberry pie recipe that I vouch whole-heartedly for!

How to make Blueberry Pie:

Make Blueberry Pie Filling: In a medium bowl measure berries. Pour sugar over berries and then pour tapioca over sugar. Sprinkle the zest on and drizzle around the lemon juice. Stir gently to begin to coat the berries without crushing them. Let the berry-sugar mixture rest for 15 minutes, stirring gently every 5 minutes. Eventually the sugar and tapioca will begin to coat the berries and become wet looking and slightly sticky.

Transfer to Pie Shell: After 15 minutes, spoon berries into prepared chilled pie shell. Sprinkle lightly with small dash of cinnamon (optional).

Cover with chilled top crust. Make a small slit in the top crust to allow steam to escape, or do a lattice top. Trim off any excess dough and seal and crimp the edge of pie. With a pastry brush, lightly brush the top crust with beaten egg white and sprinkle with granulated sugar.

Bake in pre-heated 400°F oven for 30 minutes, then cover gently with a piece of aluminum foil to keep the pie from over browning. Bake an additional 25 minutes, remove foil, then bake 5 more minutes for a total of 60 minutes.

Cool this fresh blueberry pie for at least 3-4 hours before cutting (for best results, refrigerate for another hour after it cools, before cutting).

Make Ahead and Freezing Instructions:

To Make Ahead: Baked blueberry pie can be prepared and stored in the fridge one day ahead of time before serving. The pie crust can be made ahead and stored in the refrigerator for 2-3 days or frozen for up to 3 months.