Blueberry Pie

Recipe Author:

Tree-Ripe Fruit Co.

Prep time: 30 Mins
Cook time: 60 Mins
Inactive time: 3 Hours
Total time: 4 hr 30 mins
Number of servings: 8

This recipe features our Michigan Blueberries from Walker Farms available every July.


  • 2x Pie Crust Recipe
  • 8 Cups Blueberries
  • 2 Tsp Lemon zest
  • 1 Tbsp Lemon Juice
  • ¼ tsp Kosher salt
  • ¾ Cup Granulated sugar
  • ¼ tsp vanilla extract
  • 1/8 tsp Allspice
  • 2 tbsp Tapioca, ground
  • 1 Egg
  • 1 Tsp water
  • 1 Tbsp Sugar in the raw


  1. Heat oven to 400 degrees and place a baking sheet on the lowest rack.
  2. Remove cold pie crust from refrigerator, generously flour rolling surface and roll out a 12-inch circle. Carefully place dough in pie tin and refrigerate until the filling is ready.
  3. In a spice grinder grind tapioca into a powder. Place 4 cups of blueberries in in pan and heat on medium. Lightly mash berries and cook until they are slightly broken and begin to thicken and reduce, about 8 minutes.
  4. In a bowl combine remaining 4 cups of blueberries, lemon zest, lemon Juice, kosher salt, granulated sugar, vanilla extract, Allspice, and ground tapioca. Add cooked blueberries to the mixture and combine.
  5. Take cold pie crust in a pan from the refrigerator and pour blueberry filling into the crust. Roll out your second pie crust into a 12-inch circle and cut into ½” wide strips for lattice top. Assemble the lattice top over the filling and trim edges of pie crust where needed and crimp the pie edges together. In a small bowl whisk egg and water together and brush the top of the pie and sprinkle with sugar in the raw.
  6. Place pie in oven on the baking sheet and bake for 20 minutes. Reduce the oven to 350 degrees and bake an additional 25-30 minutes until the crust browns and juices bubble. Remove pie from oven and place on a wire rack to cool to room temperature, about 2-3 hours then serve.