This amazing Blueberry Pie is a thick, sliceable pie. The blueberry filling is flavored with lemon juice, orange zest and a little vanilla extract. The delicious filling is baked inside of a flakey, buttery crust for the best blueberry pie you will ever taste!
Roll out both top and bottom crusts to ⅛-inch thick. If it cracks, it is a little too cold. Let it sit out for 5-8 minutes. For additional information, visit my post on vodka pie crust!
You can lattice like I did, or you can just cut a few vent holes. You can also just lay the strips on top of the filling without weaving, and it will still taste delicious.
Make filling & assemble:
In a pot, combine all the filling ingredients. Slowly cook over low heat until the blueberries begin to break down and the tapioca is absorbed (no longer visible). This should take about 15 minutes. If using frozen blueberries, no need to thaw them before cooking.
Turn up the heat and boil the mixture for one minute to begin activating the tapioca. Pour the filling out onto a baking sheet lined with plastic wrap or parchment paper. Cover and cool completely.
Preheat the oven to 350°F.
Pour cooled filling into bottom crust (lined in pie tin) and spread out in an even layer.Top with a second pie circle or latticed top and crimp edges decoratively. You can brush tops with heavy cream and sprinkle with turbinado sugar if desired. If the crust didn’t get too warm, you can forgo a final refrigeration, but if it no longer feels cold to the touch, refrigerate for 30 minutes to an hour.
Place dish on rimmed baking sheet and bake in pre-heated oven for 45-50 or until the filling is bubbling in the center and the pie crust is a dark golden brown.
Video
Notes
Technique – Pre-cook your filling so that some of the berries begin popping, and while pre-cooking be sure to bring the filling to a boil for one minute so as to activate the tapioca. Variations – I would not recommend swapping out the blueberries for a different berry in this pie, as you will lose your perfect filling consistency. Storage – Store covered at room temperature for 4 days, refrigerated for a week or frozen for up to 2 months. Thaw at room temperature and refresh (heat) in a warm oven.Yield: 1, 9″ Pie