Deep Dish Fresh Blueberry Pie

Yield: 10-12 Servings

Deep Dish Fresh Blueberry Pie


  • 1 1/2 cups sugar
  • 6 tablespoons quick-cooking tapioca
  • 8 cups fresh blueberries
  • Juice of 1 orange
  • Pastry dough for a large double crust pie
  • 1 egg mixed with 1 tablespoon milk


  1. Preheat oven to 375°F.
  2. In large mixing bowl, toss together sugar, tapioca, blueberries and juice.
  3. Roll out pastry bottom on a well-floured surface to fit in pie dish. Place in the bottom of a 9 1/2-inch deep-dish pie plate. Spoon filling into the pastry shell.
  4. Chill while rolling out top layer of pastry. Cut out 5 or 6 small holes in pastry top using a decorative cookie cutter. Gently roll dough onto top of pie. Crimp edges of pastry to form a tight seal and decorative trim. Brush pie with egg and milk wash.
  5. Bake pie on a tray for 45 to 50 minutes. The blueberry filling should be bubbly and the crust golden brown.
  6. Cool before serving.

Recipe and Photo Courtesy of Chilean Blueberry Committee

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