Best Homemade Blueberry Pie Recipe

Ingredients

• 1 pastry for a 9 inch double crust pie
• 1.25 cups white sugar
• 3 tablespoons quick-cooking tapioca
• 0.5 teaspoon ground cinnamon
• 3 cups blueberries
• 1 tablespoon lemon juice
• 1 tablespoon butter

Instructions

1. Preheat your oven to 400°F (200°C) for baking.
2. Roll out half of the pie dough and carefully fit it into a 9-inch pie plate. Trim the excess crust. Cover loosely with plastic wrap and refrigerate.
3. In a bowl, mix together the sugar, tapioca, and cinnamon. Gently fold in the blueberries, ensuring they are well coated. Drizzle lemon juice over the mixture.
4. Roll out the remaining half of the pie dough into a 10-inch circle. Cut into half-inch strips using a sharp knife or pastry wheel to create the lattice. Pour the blueberry filling into the chilled pie shell, and dot with butter. Moisten the pie rim with water. Arrange the lattice strips, starting with the longest in an 'X' pattern. Weave the strips horizontally and vertically. Use the shortest strips around the edges. Fold the lattice strip ends under the bottom crust's edge and flute the crust for a decorative finish. Place the pie on a baking sheet.
5. Bake in the preheated oven for 40-50 minutes, or until the filling is bubbling and the crust turns a light golden brown. Let the pie cool completely before serving.

Nutrition

• Calories: 290 kcal
• Fat Content: 9 g
• Fiber Content: 2 g
• Sugar Content: 37 g
• Sodium Content: 128 mg
• Protein Content: 2 g
• Cholesterol Content: 4 mg
• Carbohydrate Content: 52 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g