Are you craving a warm, comforting dessert that's both delicious and surprisingly easy to make? Then look no further! This blueberry pie recipe, using tapioca instead of traditional flour for the filling, is a game-changer. It offers a unique texture, a beautiful glossy finish, and requires minimal effort. Forget complicated pie crusts and lengthy baking times; this recipe is perfect for busy weeknights or a relaxed weekend baking session. This recipe is one of the best recipes for a quick and healthy dessert. It’s a fantastic addition to your collection of easy recipes and healthy meals. Let's get started!
Ingredients:
For the Filling:
- 4 cups fresh or frozen blueberries (thawed if frozen)
- ¾ cup granulated sugar (adjust to your sweetness preference)
- ¼ cup tapioca starch
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
For the Crust: (Use your favorite pre-made pie crust for ultimate convenience, or follow your preferred homemade recipe)
- 1 box (14.1 ounces) refrigerated pie crusts (2 crusts)
Instructions:
Get started: Preheat your oven to 375°F (190°C).
Prepare the Filling: In a large bowl, gently combine the blueberries, sugar, tapioca starch, lemon juice, vanilla extract, and salt. Mix until the blueberries are evenly coated.
Assemble the Pie: Carefully roll out one pie crust and place it into a 9-inch pie plate. Pour the blueberry filling into the pie crust.
Top it Off: Roll out the second pie crust and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
Bake to Perfection: Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly and thickened. If the crust starts browning too quickly, cover the edges with aluminum foil.
Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. Enjoy warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
Tips for Success:
- Don't overmix the filling: Overmixing can break down the blueberries and make the filling watery.
- Adjust sweetness: If you prefer a less sweet pie, reduce the sugar to ½ cup or even less, depending on the sweetness of your blueberries.
- Frozen blueberries work perfectly: Just make sure to thaw them completely before using to prevent excess moisture in the filling.
- For a more rustic look: Instead of a perfectly rolled-out top crust, simply crumble the dough over the filling.
Variations:
- Lemon Blueberry Pie: Add the zest of one lemon to the filling for an extra burst of citrus flavor.
- Mixed Berry Pie: Combine blueberries with other berries like raspberries, blackberries, or strawberries.
- Spiced Blueberry Pie: Add a dash of cinnamon, nutmeg, or allspice to the filling for a warm, comforting flavor.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 50-60g
- Protein: Approximately 4-5g
This information is an estimate and will vary depending on the specific ingredients used.
This recipe offers a delightful twist on a classic dessert. It’s a simple yet elegant recipe, perfect for any occasion. The combination of sweet blueberries and the unique texture from the tapioca creates a truly satisfying treat. Homemade cooking has never been easier or more rewarding! Enjoy this delicious homemade pie!