Blueberry Pie Recipe
Wild blueberries give this pie a very 'blue' taste. You can substitute harvested blueberries if that is all you can find.
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  1. 1 pound 11oz Wild blueberries (about 4 1/2 cups)
  2. 1/2 cup white sugar
  3. 3 tablespoons Tapioca
  4. Juice of 1/2 a lemon
  1. Roll out pie dough and refrigerate until ready
  2. Preheat oven to 400°
  3. Toss berries with sugar, tapioca & lemon juice
  4. Let sit for 15 minutes, then drain
  5. Pour mixture into pie crust
  6. Beat egg white with a pinch of salt until frothy to create an egg wash
  7. Brush top pie dough with egg wash, sprinkle lightly with sugar, then again with turbinado sugar (optional)
  8. Cut a hole in the top of the pie to vent
  9. Bake 45-60 minutes until top crust is browned and juices are thick & bubbly

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