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94% would make again

Blueberry Tapioca Pie

Tasty Team


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 306
    Fat 12g
    Carbs 46g
    Fiber 3g
    Sugar 18g
    Protein 3g

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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