Mom's Blueberry Pie
Mom's Blueberry Pie features juicy berries brightened with lemon and a hint of warm nutmeg, nestled between flaky double crusts and baked until golden and bubbling. The filling sets into a sweet-tart, jammy center with buttery notes from dotted butter. Perfect for summer gatherings or holiday dessert tables, it shines with a scoop of vanilla ice cream.
- Prep15 min
- Cook40 min
- Serves8
- DifficultyMedium
- 1
Preheat the oven to 450 degrees F (230 degrees C).
- 2
Fit 1 pie crust into a 9-inch pie plate.
- 3
Mix sugar, flour, tapioca, nutmeg, and salt in a small bowl. Put blueberries in a large bowl; stir in the sugar mixture. Stir in lemon juice and zest until combined; let sit for 10 to 15 minutes. Stir the blueberry mixture well; spoon it into the crust. Dot with butter; cover with the remaining crust and seal the edges.
- 4
Bake on the lowest rack of the preheated oven for 10 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and continue baking until the filling bubbles, about 30 minutes more.
- Calories 239.9 kcal Moderate
- Protein 1.93 g Low Source
- Carbs 44.14 g Moderate
- Total Fat 7.33 g Moderate
- Saturated Fat 2.91 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 6.73 mg Low Source
- Sodium 127.37 mg Moderate
- Fiber 3.34 g Moderate
- Sugar 26.19 g High
- Added Sugar 0.0 g Low Source
- Calcium 1.22 mg Low Source
- Iron 0.78 mg Low Source
- Potassium 6.62 mg Low Source
- Vitamin A 0.16 mcg_rae Low Source
- Vitamin C 0.73 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
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