Easy Blueberry Pie Recipe

This is a nice yummy easy Blueberry Pie recipe. It does not overcook and the juice from fruit is really yummy, the lemon also brings out the fresh flavor of the blueberries!


1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
5 cups fresh blueberries or 5 cups Cascadian Farm™ organic frozen blueberries, thawed
1/2 cup plus 1 tablespoon sugar
2 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
1 tablespoon milk


  • Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  • Mix blueberries, 1/2 cup of the sugar, the tapioca and lemon juice in a large bowl, stirring well. Spoon into crust-lined pan. Top with second crust; seal and crimp edges. Cut slits in top crust to allow steam to escape. Brush top crust with milk; sprinkle with 1 tablespoon sugar.
  • Bake 40 to 45 minutes or until golden brown. 
  • Cover edges with foil to prevent overbrowning, if necessary. Serve with vanilla ice cream, if desired.

Leave a Comment