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Blueberry Tapioca Pie

by Kiano Moju and Marissa Buie featured in Thanksgiving Pies Around The US

Ingredients

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

Estimated values based on one serving size.

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Preparation

  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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