Blueberry Tapioca Recipes

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GRANDMA'S BLUEBERRY PIE



Grandma's Blueberry Pie image

This is the best blueberry pie you will ever eat!

Provided by Natalie

Categories     Desserts     Pies     Vintage Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 7

1 ¼ cups white sugar
3 tablespoons quick-cooking tapioca
½ teaspoon ground cinnamon
3 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter
1 pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
  • Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
  • Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.

Nutrition Facts : Calories 289.5 calories, Carbohydrate 52.2 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.2 g, Protein 1.8 g, SaturatedFat 2.8 g, Sodium 127.8 mg, Sugar 36.7 g

EASY BLUEBERRY PIE



Easy Blueberry Pie image

No need to thaw your frozen blueberries when making this pie. The sweet, thick filling comes together in just a few minutes. The flaky double crust is just as quick thanks to store-bought pie dough. Be sure to let the pie cool entirely before slicing -- the filling will with thicken up to make for neater cuts.

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 8

2 store-bought refrigerated 9-inch pie doughs
4 cups frozen blueberries
3/4 cup sugar
1/4 cup quick-cooking tapioca
1 teaspoon lemon zest plus 2 tablespoons juice (from 1 lemon)
1/4 teaspoon kosher salt
3 tablespoons unsalted butter, cut into small pieces
1 large egg, lightly beaten

Steps:

  • Place a baking sheet on the middle rack of the oven and preheat to 400 degrees F.
  • Roll 1 pie dough into a 12-inch round and fit it into a 9-inch pie plate, leaving an overhang for now. Place the dough into the refrigerator while you make the filling.
  • Mix the blueberries, sugar, tapioca, lemon zest and juice and salt in a large bowl until well combined. Remove the pie plate from the refrigerator and fill with the berry mixture. Dot the top of the pie with the butter. Top with the remaining pie dough, pressing around edge to adhere, and trim to a 1/2-inch overhang. Crimp the edge, then cut five vents in the center of the pie with a paring knife. Mix the egg with 1 tablespoon water, then brush the pie with the egg wash.
  • Place the pie plate on the preheated baking sheet and bake for 20 minutes. Reduce the temperature to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbling and the berries are beginning to burst, 30 to 35 minutes more. Let the pie cool completely on a wire rack, about 2 hours.

BLUEBERRY PIE



Blueberry Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 1 pie

Number Of Ingredients 0

Steps:

  • Simmer 3 cups blueberries with 1/2 cup maple syrup until the mixture reduces by half, about 20 minutes. Pour into a bowl; stir in 4 cups blueberries, 1/2 cup maple syrup, 3 tablespoons quick-cooking tapioca, 1 tablespoon,lemon juice, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Cool completely, then pour into pie shell; dot with 4 tablespoons butter.
  • Perfect All-Butter Piecrust
  • Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
  • How to Make a Pie
  • Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
  • Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling.
  • Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
  • Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
  • Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.

BLUEBERRY TAPIOCA



Blueberry Tapioca image

Time 29m

Yield 5

Number Of Ingredients 4

2 1/2 cups large blueberries, can be frozen and thawed
1/2 cup sugar
1/2 cup water
2 tablespoons tapioca

Steps:

  • In a 2-quart saucepan combine all of the ingredients and mix well. Let stand for 5 minutes. Bring mixture to a full boil stirring constantly. Remove from heat and ladle into 1-cup individual dessert bowls. Serve warm or chilled. Garnish with whipped cream.

Nutrition Facts :

BLUEBERRY CRISP WITH OAT CRUMB TOPPING



Blueberry Crisp With Oat Crumb Topping image

Learn how to make this blueberry crisp with oat topping recipe that makes for a delicious summer treat.

Provided by Diana Rattray

Categories     Dessert

Time 1h

Yield 6

Number Of Ingredients 12

For the Blueberry Filling:
6 cups blueberries (fresh, rinsed)
1/3 cup sugar (granulated)
1/4 cup instant tapioca (or quick-cooking)
1 tablespoon lemon juice
For the Crisp Topping:
1 cup rolled oats
1/2 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup butter (melted)
2/3 cup brown sugar (packed, light or dark)

Steps:

  • Preheat the oven to 350 F.
  • Butter a shallow 2-quart casserole dish.
  • In a large bowl, combine the 6 cups of blueberries, 1/3 cup of granulated sugar, 1/4 cup of instant tapioca, and 1 tablespoon of lemon juice. Mix gently to combine thoroughly.
  • Transfer the mixture to the prepared casserole dish and let it stand for at least 15 minutes. This gives the tapioca time to soften.
  • In another bowl combine the 1 cup of oats, 1/2 cup of flour, 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of salt, 3/4 cup of melted butter, and 2/3 cup of brown sugar; stir to blend. Spoon the topping mixture over the top of the berries; spread gently, covering completely.
  • Bake the blueberry crisp in the preheated oven for 45 minutes.

Nutrition Facts : Calories 417 kcal, Carbohydrate 81 g, Cholesterol 0 mg, Fiber 6 g, Protein 7 g, SaturatedFat 2 g, Sodium 188 mg, Sugar 47 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g

KRAFT BLUEBERRY PIE WITH TAPIOCA



Kraft Blueberry Pie With Tapioca image

Printed on the back box of Kraft Minute Tapioca and found on the Kraft site, this was the first berry pie recipe I ever tried when I was a teenager. Since that time the recipe has never failed me. Usually I use a variety of locally grown berries in addition to or in place of the blueberries: marionberries, raspberries, strawberries, blackberries, etc. Berry season here in Oregon is quickly approaching and we are anxious to start cooking with them again! I've also subbed brown sugar for part of the white sugar and used vanilla extract for almond. This is a very forgiving recipe. I searched high and low all over Recipezaar to see if this recipe were posted and by all accounts it is not. That surprises me considering this recipe has been around for ages! You will need a double crust to prepare the pie. Last year, we enjoyed the pie topped with this: Recipe #298399

Provided by COOKGIRl

Categories     Dessert

Time 1h5m

Yield 1 berry pie

Number Of Ingredients 8

4 cups fresh blueberries, stemmed and washed (read Intro)
1 cup unbleached white sugar
1/4 cup minute tapioca ("instant")
1 tablespoon fresh lemon juice (in a bind, I've used lime and orange juice)
1/2 teaspoon almond extract (my addition)
1/4 teaspoon ground cinnamon
1 prepared double pie crust
1 tablespoon butter

Steps:

  • Prepare the pie crust and place the bottom crust in a 9-inch pie pan.
  • PREHEAT oven to 400°F.
  • Toss blueberries (and other berries if using) with sugar, tapioca, lemon juice, almond extract and cinnamon until evenly coated.
  • Let stand 15 minutes.
  • Fill the pie pan with the berry mixture.
  • Dot top of pie with butter.
  • Cover top with second pie crust.
  • Seal and flute edge. Cut several slits in top crust to allow steam to escape.
  • BAKE 45 to 50 minutes or until juices form bubbles that burst slowly.
  • Cool about 10 minutes before slicing.
  • Serve with ice cream, whipping cream, etc.

Nutrition Facts : Calories 2321.8, Fat 73.3, SaturatedFat 22.4, Cholesterol 30.5, Sodium 1274.4, Carbohydrate 417.7, Fiber 21, Sugar 292.8, Protein 15.6

BLUEBERRY PIE



Blueberry Pie image

During blueberry season, this pie always makes an appearance. It has a wonderful fresh berry flavor and a bit of tang from the lemon zest. -Richard Case, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 12

4 cups fresh blueberries
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1-1/4 to 1-1/2 cups sugar
1/4 cup quick-cooking tapioca
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
Pastry for a double-crust pie (9 inches)
1 tablespoon butter, softened
1 large egg
1 tablespoon 2% milk
Coarse sugar, optional

Steps:

  • Preheat oven to 350°. Combine blueberries, lemon juice and lemon zest. In another bowl, combine sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat., On a lightly floured surface, roll half the pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add blueberry mixture. Dot with butter. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Whisk egg and milk; brush over crust. If desired, sprinkle with coarse sugar., Bake 30 minutes. Cover edge loosely with foil. Bake until crust is golden brown and berries have burst, about 30-35 minutes more. Cool on a wire rack.

Nutrition Facts : Calories 553 calories, Fat 25g fat (16g saturated fat), Cholesterol 87mg cholesterol, Sodium 332mg sodium, Carbohydrate 78g carbohydrate (40g sugars, Fiber 3g fiber), Protein 6g protein.

FRESH BLUEBERRY PIE I



Fresh Blueberry Pie I image

Mom made this pie when blueberries were in season.

Provided by Carol

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

1 recipe pastry for a 9 inch double crust pie
4 cups fresh blueberries
⅔ cup white sugar
2 tablespoons all-purpose flour
1 tablespoon quick-cooking tapioca
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 tablespoon grated lemon zest
1 ½ tablespoons lemon juice
½ tablespoon butter

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Prepare pastry for two crust pies. Pick over and wash blueberries.
  • Combine sugar, flour, tapioca, spices, and salt; stir into blueberries. Add lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and turn into pastry lined 9 inch pie plate. Dot with small pieces of butter or margarine. Cover with top crust.
  • Place pie on lowest rack in preheated oven. Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 minutes longer. Serve warm or cold.

Nutrition Facts : Calories 238 calories, Carbohydrate 40.2 g, Cholesterol 1.9 mg, Fat 8.5 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 195.6 mg, Sugar 24 g

CLASSIC AMERICAN BLUEBERRY CRISP



Classic American Blueberry Crisp image

Red, white, and blue American classic! Serve with ice cream, if desired.

Provided by Teresa

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 9

1 ½ cups all-purpose flour
¾ cup brown sugar
½ cup cold butter, diced
½ teaspoon salt
1 cup white sugar
¼ cup orange juice
2 tablespoons instant tapioca
1 teaspoon cinnamon
6 cups fresh blueberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine flour, brown sugar, butter, and salt in food processor; pulse mixture into coarse crumbs.
  • Stir sugar, orange juice, tapioca, and cinnamon together in a bowl; add blueberries and stir to coat completely. Spoon blueberry mixture into a large baking dish. Sprinkle crumbs over the blueberries.
  • Bake in preheated oven until topping is golden brown and the filling bubbles, about 40 minutes.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 74.1 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 7.3 g, Sodium 232.1 mg, Sugar 50.4 g

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