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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
A sweet, simple blueberry pie is a star on any dessert table. With tangy, sweet blueberries, flaky crust (and maybe a scoop of ice cream), this recipe is a family favorite that you can come back to again and again.
Our Easiest Ever Blueberry Pie is true to its name by being ultra-easy to make. No messy crust prep required! Plus, this recipe is customizable to your taste and to your access to ingredients. The result is a reliable, crowd-pleasing pie that any home baker can add to their rotation.
You only need a few basic ingredients to make this showstopping recipe!
Pillsbury™ Pie Crusts: These pie crusts are flaky, delicious, and so easy to use! They spread easily into your pie plate and save significant time over from-scratch recipes.
Fresh Blueberries or Frozen Cascadian Farm™ Organic Blueberries: You can’t have a blueberry pie without blueberries! This recipe is just as delicious with fresh or frozen blueberries, so use whatever works best for you.
Quick-Cooking Tapioca: Tapioca helps to absorb the excess juices from your blueberries, thickening the filling. The result is a smooth, firmer pie filling that tastes delicious and remains inside the pie crust!
Other Ingredients You’ll Need: Sugar sweetens your pie filling for a beloved, familiar taste. Lemon juice brightens the filling and brings out the blueberry flavor. Regular dairy milk is perfect for brushing on top of the pie crust before sprinkling with a bit of sugar to make it a little extra crispy and golden brown.
A delicious, homemade pie is just a few steps away!
Remove the outer package of your crust and bring to room temperature on the counter.
In a large bowl, mix blueberries, 3/4 cup of sugar, tapioca, and lemon juice until evenly distributed. Spoon into a crust-lined pan.
Place the second crust over the blueberry filling. Fold any excess top crust under the edge of the bottom crust, pressing edges together to seal and create a thick rim.
Cut slits into the top crust in several places to allow air and steam to escape from the pie. This prevents unwanted puffing and air bubbles, creating an even crust. Brush top crust with milk to brown the crust, add shine, and help the sugar adhere to the crust. Then, sprinkle with the remaining 1 tablespoon of sugar.
Put your oven racks in the middle and lower positions. Place a large piece of heavy-duty foil on the lower oven rack to catch any juices and put the pie on the middle rack. Bake for 30 minutes at 400°F, then cover the crust edge with foil to prevent excessive browning. Continue baking for an additional 20 to 30 minutes or until the crust is golden brown and the filling is bubbling. Cool for at least 2 hours before serving.
Store your leftovers properly to enjoy your creation for days to come!
Room Temperature
Cover with plastic wrap or foil; it will keep for up to 2 days.
Refrigerator
If your pie has been stored at room temperature for a couple of days, store it covered in the fridge for up to 2 more days to keep it fresh.
Reheating
You can eat your leftovers without heating, or we recommend the following methods for reheating.
Heat oven to 400°F. Bring crusts to room temperature by removing outer package and placing on your counter for 15 minutes. Place oven racks in middle and lower positions. Place a large piece of heavy-duty foil on the lower oven rack to catch any juices.
Place 1 pie crust in a 9-inch ceramic or glass pie plate; trim crust along pie plate edge. In large bowl, mix blueberries, 3/4 cup of the sugar, the tapioca, and lemon juice until evenly distributed. Spoon into crust-lined pan.
Place second crust over the blueberry filling. Fold excess top crust under the edge of the bottom crust, pressing edges together to seal and create a thick rim. Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the inside edge of the pie plate. Use another finger to push the pastry inward, forming a scalloped edge.
Cut slits in several places in the top crust. Brush top crust with milk; sprinkle with remaining 1 tablespoon sugar.
Place pie on middle oven rack. Bake for 30 minutes, then cover crust edge with foil to prevent excessive browning, if necessary.
Continue baking for 20 to 30 minutes more or until crust is golden brown and filling is bubbling. Cool at least 2 hours before serving. Serve warm or cold.
Serve warm pie with a scoop of vanilla ice cream for an extra-special treat!
Top pie with freshly grated lemon peel before serving.
One package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count) may be substituted for the refrigerated Pillsbury™ Pie Crusts in this recipe. Place baking sheet on oven rack. Heat oven as directed. Prepare filling and follow directions on the package for Two-Crust Filled Pie.
Make this a double-berry pie by substituting half of the blueberries with raspberries or sliced strawberries.
Sometimes fruit pies have a tendency to bubble over the edges during baking. This is why we recommend placing a sheet of foil on the oven rack below the pie. It will save your oven from having to be cleaned.
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