FavoriteLoadingAdd to Recipe Box



This Deep Blueberry Pie recipe uses only a top crust and is usually served in dessert dishes rather than on plates. Where we live there are blueberry farms everywhere. As a result we often use fresh blueberries for this pie; although if we have berries in the freezer it makes a great winter pie. Our family love to have vanilla ice cream served on top of this.

Ingredients for Deep Blueberry Pie

  • 4 cups Frozen Blueberries
  • ¾ cup Sugar
  • 2 Tbsp quick cooking Tapioca
  • 2 Tsp Lemon Juice
  • ½ Tsp grated Lemon Rind
  • Pinch Salt
  • Pinch Cinnamon
  • 2 Tbsp Butter
  • Pastry for 1-crust 9-inch pie
  • Icing Sugar

Method for Deep Blueberry Pie

Heat oven to 425 degrees. Have ready an 8-inch glass baking pan.

Combine blueberries, sugar, tapioca, lemon juice, lemon rind, salt and cinnamon in a large bowl and toss together lightly to mix. Pour into prepared pan. Dot with butter.

Roll pastry into a square slightly larger than the pan and lay on top of fruit. Turn edges of pastry under and press firmly to sides of pan to seal well. Cut large slashes in pastry to let steam escape.

Bake 25 to 30 minutes or until pastry is well browned. Cool to lukewarm, sift icing sugar over top and spoon into serving dishes. Top with whipped cream if desired. (Serves 6.)

More Ways to Use Blueberries

The Joy of Blueberries: Nature's Little Blue Powerhouse by Theresa Millang The Joy of Blueberries: Nature’s Little Blue Powerhouse by Theresa Millang has at least 200 recipes using blueberries. Because of the many blueberry farms in our area, we are always looking at different ways to use them. This book has a 4.8 out 5 star rating on One of the reviewers summed it up this way:
“Blueberries are full of antioxidents and fiber — they really are “nature’s little blue powerhouse.” I love this book devoted to the blue marbles (as they look in my freezer) and the recipes are wonderful. Each recipe I’ve tried has turned out to be delicious and I can feel good that my family is eating something healthier than store-bought sweets. I’ve tried to teach my children healthy alternatives so they can make good nutrition choices. The book is spiral bound so it’s easy to prop up on the counter or lay flat for convenient reading.”

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

Related Posts:

Subscribe without commenting