Total Time
1hr 35mins
Prep 40 mins
Cook 55 mins

Let this cool well before slicing, or it will be runny

Ingredients Nutrition

Directions

  1. Roll out pie pastry and set into a 9-inch pie pan; place in the refrigerator for 15 minutes.
  2. Preheat oven to 400°.
  3. In a big bowl, combine the blueberries, limeade, sugar, tapioca, and lime zest; mix well but try not to crush the berries; set aside.
  4. Roll out top pie pastry.
  5. Turn filling into the chilled pie shell; smooth the top with a spoon.
  6. Lightly moisten the rim of the pie shell with a wet finger or pastry brush.
  7. Place top pastry over the filling; press the top and bottom pastries together along the dampened edge.
  8. Trim pastry and crimp/flute as desired; poke several steam vents in the top of the pie with a fork or paring knife; put a couple of vents near the edge of the crust so you can check the juices there later.
  9. Brush the top of the pie lightly with milk and sprinkle with sugar.
  10. Place the pie on the center oven rack; bake for 30 minutes; decrease oven temp to 375°; rotate pie 180°; slide a foil-lined baking sheet onto the rack below to catch any drips.
  11. Continue baking about 20-25 mintues, until the top of the pie is a golden brown and any juices visible at the steam vents bubble thickly (**tent crust with foil if starts to get too brown).
  12. Transfer pie to a wire rack; let cool at least 2 hours before serving.

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