Southern-style Blueberry Pie

Southern-style Blueberry Pie

Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.


  • 1 unbaked, 10-inch pie shell with top crust
  • 3 c. fresh or frozen (unthawed) blueberries
  • 1 1/4 c. plus 1 tbsp. sugar
  • 1 tbsp. lemon juice
  • 3 tbsp. quick cooking tapioca
  • 1/2 tsp. cinnamon
  • 1 tbsp. butter

Preheat oven to 400 degrees. In a bowl, mix blueberries, 1 1/4 cup sugar, lemon juice, tapioca.

Pour into unbaked pie shell. Sprinkle with cinnamon, dot with butter. Cover with top crust, flute edges and vent top.

Sprinkle top crust with 1 tablespoon sugar and bake for 40 to 50 minutes.

If crust starts to darken before pie is done, cut foil strips to lay over edges.

Send your recipes to


Be the first to comment

Leave a Reply