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Active Time
40 min
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Total Time
7 1/4 hr
If you've never had pie made from wild blueberries before, you'll be bowled over by the intensity of this one. The light, tender crust provides a sublime foil for the deeply flavorful fruit. Take heart if you can't find fresh wild blueberries in your area—frozen ones also yield excellent results.
Ingredients
Makes 8 to 10 servings
Special equipment:
Step 1
Put a large baking sheet on oven rack in middle position and preheat oven to 425°F.
Step 2
Whisk together brown sugar and tapioca and toss with blueberries and lemon juice in a large bowl.
Step 3
Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
Step 4
Roll out remaining dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round. Cut out 5 or 6 small holes with small decorative cookie cutters or use a small knife to slash steam vents toward center.
Step 5
Spoon filling with any accumulated juices into shell, dot with butter, and cover with top crust. Trim top crust with kitchen shears, leaving a 1/2-inch overhang. Fold overhang of top crust under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively and brush with egg wash.
Step 6
Bake pie on hot baking sheet in oven 30 minutes, then cover edge with a pie shield or foil to prevent overbrowning. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more.
Step 7
Cool pie completely on a rack, about 4 hours (filling will be runny if pie is still warm).
We like our fruit filling on the soft side. If you prefer a firmer set, increase the tapioca to 6 tablespoons.
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Reviews (21)
Back to TopExcellent as-written. I usually reduce the sugar in sweets (when it doesn't mess with the chemistry), and I made this pie with 1/2 the sugar it called for, and it was a big mistake, LOL! I made it with the sugar it calls for (with wild, tart berries) and it was PERFECT!! Anyway, the only change I made (that didn't merit reducing a "fork") was that I added an extra tablespoon of tapioca. I like 1 Tbl per cup of fruit. It came out perfect, not runny, not hard...perfect. Served this to my in-laws, and it was a huge hit. She wanted the recipe and was going to get blueberries on the way home to make this herself! If you do use large, cultivated super sweet berries, you may need to reduce the sugar or increase the lemon juice, but with wild, tart berries, the sugar is just right for 4 adults' taste who tend to not like things super syrupy sweet.
kargiver
Central Massachusetts
8/15/2016
Haven't made pie in a few years, but I thought I would try this one. We live in Maine, so the blueberries are picked fresh. I used dark brown sugar and cut it to a cup, and used the juice of a fresh lemon plus the lemon zest, cause I am all about the flavor burst! I brushed my store bought crust with butter and cut a half moon in the center of the top. It smells AMAZING in the oven right now. This was one of the easiest pies. Took me about 5 minutes to make and put in the oven.
cliffdweller
Penobscot Bay, Maine
7/18/2015
Always a favorite when I make it. A note on the tapioca: I don't use the quick-cooking, just small pearl tapioca, soaked in water for 1/2 hour or so.
stillbecoming
Philadelphia
7/28/2012
优秀的蓝莓派。在假期我n Maine after a surprising haul picking wild blueberries. I don't like a watery pie, so I used 6 Tbs of Minute tapioca. It was not overly thick, so I'm glad I increased it per some reviewers. Taste was excellent, but that is up to the blueberries. I tried to weed out the less than fully ripe ones so it would not be too tart. Will make this again at Thanksgiving.
belse
Warwick, RI
7/29/2011
I got rave reviews on this pie. Perfect sweet/tart balance and FINALLY a blueberry pie that is not runny. The dough is flaky, but I did find it a little less flavorful than some of my other doughs. Still, a great pie! I'll be making this for the 4th of July.
atrautm
Los Angeles, CA
7/2/2011
This is excellent! The perfect balance of sweet and tart. After the first bite, I knew I would be making this again. The crust was light and flaky. So good.
Anonymous
Dallas, TX
11/12/2010
Wonderful! I made it by the original recipe and then the next time changed it up a bit. I used 2T fresh squeezed lime juice and increased the Tapioca by 1T ... made it a little more firm and just a bit more tart.
Anonymous
Davie, FL
6/30/2010
This is a delicious pie. We substituted Splenda Brown Sugar Blend because my dad has high blood sugar, and used just 3/4 cup. It was perfectly sweet and everyone loved it. This will definitely be added into our favorite five fruit desserts!
wccw1
Cave Creek, Arizona
7/17/2009
I LOVED this pie especially with vanilla icecream. I used a whole lemon's juice instesad of just a tablespoon, and I used 4 tablespoons of tapioca instead of 5, with good results.
Coyote_Ugly
Northern IL
7/14/2009
This is a really great blueberry pie recipe. I upped the amount of blueberries to 40 ounces and added a bit more sugar and tapioca and made two regular 9" pies. Highly recommend it.
LauraBraunstein
Mahnattan/New Orleans
11/25/2008
It tasted great! It was a bit soppy with regular blueberries. Irecommend the wild.
michellesolsky
westfield nj
7/17/2008
Delicious! I used 5 1/2 T tapioca per the recipe suggestion for a thicker filling. Also reduced brown sugar to 1 c since my berries were sweet. Came out beautiful and tasted great.
whoiscooking
1/15/2008
I used frozen blueberries that had been picked recently from a local blueberry field. I made a smaller pie, halving the filling recipe. The pie flavor is sweet and really delicious. Maybe almost too sweet, but intense! No need for ice cream. Next time I'll add a bit more tapioca to thicken and slightly less sugar. It's really good though and I love that beautiful color.
Anonymous
Seattle, WA
9/4/2006
This overflowed but it was very yummy and so easy to make!
Anonymous
Tucson, AZ
8/6/2006
To Elliott from Amsterdam - if you click on "Pastry Dough" in the above recipe, you will find the amounts. The is almost the exact recipe I have been using for 30 years. Wild berries are much more tasty than the large ones.
Anonymous
Delta, BC
8/3/2006
