Blueberry pie is one of my favorite summer treats and the first thing I make when blueberries come into season. My mom was a wonderful pie baker, and I’ve always loved pie more than cake. It showcases the luscious beauty of summer fruit.
When I lived in Chicago, my friend Douglas used to organize blueberry picking parties every summer. We’d drive over to Michigan and spend the afternoon picking, then come home and start making treats like pie and ice cream.
While I can’t pick blueberries here in Southern California, I do love to pick up some and make at least one pie when they’re in season.
First things first, here are two recipe options for pie crusts:
Regular Pie Crust
- 1/3 cup oil (corn or canola)
- 1 1/3 cup flour
- 3 tablespoons milk
Gluten-Free Pie Crust
- 1/3 cup oil
- 1 1/3 cup GF baking mix
- 1 tablespoon xanthan gum
- 4 tablespoons soy or rice milk
Classic Blueberry Pie
- 24 ounces blueberries
- 1/4 cup honey or agave syrup
- 1/2 fresh lemon, juiced
- 1 teaspoon cinnamon
- 1/4 cup tapioca flour or pearls
- 2 pie crusts
- Wash the blueberries and drain well. If you are using tapioca pearls, put in the blender and blend until they are as fine as you can get them. Mix the tapioca and the cinnamon. Juice the lemon and add to the dry mixture, stirring until well mixed. Add the honey and stir. Put the blueberries in a large bowl and pour this mixture over them, letting it sit while you make the crust. Preheat the oven to 375 F.
- If you are making two crusts, do them in separate bowls. For some reason, I’ve never had it come out right if I double the recipe.
- Pour in the berries. Put the top crust on. Crimp the edges together using a fork or your fingers. Trim off the excess. Cut a few slits in the top to allow steam to escape. Bake for 35-40 minutes. Check after 35 minutes. If it’s light golden brown and you’re starting to see the filling bubble up, pull it out now. It often will boil over in the last 3 or 4 minutes if you’re trying to get it more brown. So don’t.
- Place on a wire rack to cool completely. The filling will firm up the longer it sits and will get very firm on day three - if the pie lasts that long!