Fresh Blueberry Pie – a delicious recipe with Pie Crusts, Sugar, Tapioca, Cornstarch, Fresh Blueberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 F.
2
Roll out the first pie crust and place it into a 9-inch pie plate. Set the pie plate and the other crust aside for a moment.
3
Combine the sugar, tapioca and cornstarch in a bowl. Add blueberries and toss well. Let the mixture sit for 5 minutes. Give the berries another good toss.
4
Pour berries into the pastry lined plate. Top with the second pie pastry. Crimp the edges of the crusts together to seal the seam and place pie shields around the edges if desired (if you don't have pie shields, you can use a small strip of aluminum foil and place the strip around the edges of the crust).
5
Bake in the preheated oven for 65 minutes or until crust is golden and pie is bubbling.
231
kcal
Calories
58
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 whole Pie Crusts (Store Bought Or Your Favorite Homemade Recipe), 1-1/3 cup Sugar, 2 Tablespoons Quick Cooking Tapioca Powder, 2 Tablespoons Cornstarch, and more.
Yes, Fresh Blueberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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