Deep Dish Blueberry Pie

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“I got this recipe from I wanted to try making a blueberry pie using frozen blueberries. This one came out very good. It wasn't overly sweet which my DH loved. However, I found it a bit runny. Next time I make it, I will increase the amount of tapioca by one or two tablespoons to thicken it more. You can also use 6 cups of fresh wild blueberries in this. I can't find them here in the south west so I opted to use the frozen. I served this a al mode. I used Vanilla Soy Ice Cream which was really delicious. The pie crust I used with this is: In my opinion, this is one of the best crusts for a berry pie. This recipe is for one crust only so you will have to double it. When I make this crust I prepare each crust separately and put the first one into the fridge to chill while I make the second. Then I assemble the pie.”
1hr 50mins
1 pie

Ingredients Nutrition


  1. Special Equipment:
  2. One -9 1/2 inch deep dish pie with a 6 cup capacity. Small decorative cookie cutters (optional).
  3. Put a large baking sheet with sides on the middle oven rack and preheat in a 425'F.
  4. Whisk together the brown sugar and tapioca and toss with the blueberries and lemon juice in a large bowl. Set aside.
  5. I made two separate cream cheese pie crusts for this pie.
  6. Once you make one crust, put it into the fridge in a plastic bag right after you make it.
  7. Roll out the second pie crust you've made and put it into your deep dish pie plate. Trim the edges leaving a 1/2 inch over hang on the sides. Put this in the fridge to chill. This will prevent shrinkage. Put it into the fridge to chill.
  8. Get the first pie crust that you put into the fridge and roll it out. Now you could cut shapes out of the top of the crust and then lay the crust on top of the pie, but I didn't do this, I just used a full sized top crust. I have one of those black birds that you put in the middle of your pie for a steam vent.
  9. Get the chilled crust that is in your pie plate out of the fridge and put all the blueberry filling including the juice into the bottom crust. Dot it with the butter.
  10. Cover with the top crust and trim it to 1/2 inch over the edge of the pie. Then tuck it under the bottom crust over hang and flute the edges.
  11. I like to use the thumb and finger flute method, as it is really pretty. Brush the top of the pie with your egg/water wash.
  12. Sprinkle with some sanding sugar if you wish.
  13. Bake the pie in your hot oven for 30 minutes. Keep an eye on it, I noticed the edges of my top crust browned before 30 minutes so I put a metal pie-edge ring on my pie to prevent it from getting any browner.
  14. After 30 minutes is up turn the heat down to 375'F and continue to bake for another 45-50 minutes. The crust should be golden and the filling hot and bubbling at this point.
  15. When done, cool on a metal rack, about 4 hours if you can wait that long. If you don't the pie filling will be runny.
  16. Serve up with a dollop of whipped cream or vanilla ice cream.
  17. Bon Appetit.

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