Blueberry Pie Filling
This classic American blueberry pie features a simple filling of frozen blueberries thickened with tapioca and brightened with lemon juice, all encased in a flaky double crust. The technique of venting the top crust properly prevents the dreaded dome effect and ensures even baking. A straightforward dessert that delivers on flavor without unnecessary complexity.
Equipment
Ingredients
- 6 cups Blueberries frozen
- 1 ¼ cups Granulated Sugar
- ¼ cup Tapioca
- 2 tablespoon Lemon Juice fresh squeezed
- ½ teaspoon Vanilla Extract
Instructions
- 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.
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.
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