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Blueberry Pie Deep Dish Style


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  • 1 1/2 cups sugar
  • 6 tbs quick cooking tapioca
  • 8 cups fresh Blueberries
  • Juice of 1 orange
  • Pastry dough for a large double crust pie
  • 1 egg mixed with 1 tbs milk


Servings 10
Cooking time 50mins
Adapted from


Step 1

Preheat oven to 375 degrees

In large mixing bowl, toss together sugar, tapioca, blueberries and juice.

Roll out pastry bottom on a well-floured surface to fit in pie dish. Place in bottom of a 9 1/2 inch deep dish pie plate. Spoon filling into pastry shell.

Chill while rolling out top layer of pastry. Cut out 5 or 6 small holes in pastry top using a decorative cookie cutter. Gently roll dough onto top of pie. Crimp edges of pastry to form a tight seal and decorative trim. Brush pie with egg and milk wash.

Bake pie on a tray for 45 to 50 minutes. Blueberry filling should be bubbly and the crust golden brown. Cool before serving.

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