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Blueberry Tapioca Pie

This Blueberry Tapioca Pie is a fun and unique twist on a classic dessert. The tapioca adds a fun texture to the pie, while the blueberries provide a burst of sweet and tart flavors. The crust is tender and flaky, and vanilla ice cream on top adds the perfect touch of creaminess.

Tasty Team
May 04, 2023
94% would make again
Blueberry Tapioca Pie


for 8 servings

  • 7 tablespoons sugar, divided
  • 1 tablespoon all-purpose flour
  • 2 tablespoons tapioca granules
  • 4 cups fresh blueberry (400 g)
  • 1 tablespoon lemon juice
  • 2 premade pie crusts
  • 1 tablespoon milk
  • vanilla ice cream, for serving

Nutrition Info

  • Calories 614
  • Fat 36g
  • Carbs 65g
  • Fiber 3g
  • Sugar 17g
  • Protein 7g

Estimated values based on one serving size.


  1. Preheat the oven to 425˚F (220˚C).
  2. In a medium bowl, combine 6 tablespoons of sugar, the flour, and tapioca granules.
  3. Sprinkle the sugar mixture over the blueberries in a large bowl. Add the lemon juice and stir to combine.
  4. Line an 8-inch (20-cm) metal pie tin with 1 of the pie crusts.
  5. Spoon the blueberry mixture into the crust. Place the other crust on top. Press the edges of the crusts together with a fork and trim any excess dough around the sides with scissors.
  6. Brush the milk over the top crust and sprinkle with the remaining tablespoon of sugar. Cut a few slits in the top to release steam as the pie bakes.
  7. Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for 30-35 minutes more, until the crust is golden brown and the filling is bubbling.
  8. Cool the pie on a wire rack for at least 2 hours to let the filling set.
  9. Slice and serve with ice cream.
  10. Enjoy!
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Blueberry Tapioca Pie