Publix Aprons

Blueberry Pie

Blueberry Pie
Total Time:
about 3 hours
Active Time:
20 minutes


1 lemon, for zest/juice
4 cups fresh blueberries, divided
1 (15-oz) package refrigerated rolled pie crusts, divided
1 cup sugar
1/4 cup instant tapioca (or cornstarch)
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
Flour (for dusting)
Star cookie cutters (optional)


  1. Adjust oven rack to lowest position, place baking sheet in oven, and preheat oven to 400°F. Zest/grate lemon peel (no white; 2 teaspoons); squeeze lemon for juice (2 teaspoons).
  2. Place 2 cups blueberries in a medium saucepan on medium heat. Using a potato masher (or back of spoon), mash the berries several times to release juices. Continue to cook, stirring frequently until mixture has thickened and reduced to 1 1/2 cups (about 8 minutes). Let cool slightly.
  3. Place 1 pie crust in a 9-inch glass pie plate. Using fingers, firmly press pie crust against side and bottom. Chill until filling is ready.
  4. Place cooked blueberries, remaining 2 cups uncooked blueberries, zest, juice, sugar, tapioca, and salt in a large bowl; toss to combine. Place berry mixture over the crust in pie pan. Cut butter and place evenly over filling.
  5. Roll out second crust of dough on a generously floured work surface to an 11-inch circle. Cut out strips and stars. Place dough strips over filling at least 1/2-inch overhang on each side. Place stars on top.
  6. Trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Press with tines of fork to seal. Place in the freezer for 10 minutes.
  7. Place the pie on the heated baking sheet and bake for 20 minutes. Reduce oven temperature to 350°F. Bake 30¬40 minutes more or until filling is bubbly and crust is golden. Allow to cool completely before serving.

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Nutritional Information

CALORIES (per 1/8 recipe) 410kcal; FAT 17g; SAT FAT 8g; TRANS FAT 0g; CHOL 15mg; SODIUM 280mg; CARB 65g; FIBER 2g; SUGARS 33g; PROTEIN 3g; VIT A 2%; VIT C 15%; CALC 0%; IRON 2%

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