Ingredients
Equipment
Method
- Combine the blueberries, sugar, tapioca, lemon juice, and vanilla in a large mixing bowl.
- Toss to coat evenly.
- Let rest for 15-20 minutes so the tapioca begins to hydrate and the fruit releases some juice.
- Use immediately in the Master Fruit Pie recipe.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
Frozen blueberries work perfectly here and are often more economical than fresh—no need to thaw them before mixing. The 15-20 minute rest allows the tapioca to begin absorbing liquid, which helps prevent a runny filling. That pencil-sized center hole is critical; it acts as a steam vent and keeps your top crust from puffing up and separating from the filling. Store leftovers covered at room temperature for up to two days, or refrigerate for up to five days. Serve at room temperature or gently warmed; the filling thickens considerably as it cools, so resist cutting into it hot. You can substitute cornstarch for tapioca (use ⅓ cup), though tapioca gives a clearer, less cloudy filling.
