Delightful blueberry pie

Featured in Sweet treats that make you happy.

This blueberry pie is a fruit-filled favorite that combines a crisp homemade crust with a generous filling of fresh blueberries. To make it, mix flour, salt, sugar, cold butter, and a bit of ice water with apple cider vinegar for the crust. Roll out the dough and shape it into a pie tin, saving another piece for the top. Fill with blueberries, sugar, and tapioca, seal the pie, and brush it with milk. Bake at 180°C for 50 minutes and enjoy warm with a scoop of vanilla ice cream for a dessert everyone will love.

Maria from tastyhush
Updated on Sun, 22 Jun 2025 20:34:18 GMT
Delightful blueberry pie Pin it
Delightful blueberry pie | tastyhush.com

This classic blueberry tart lets you show off peak-season fruit and brings cozy homemade baking vibes to your table.

I first tried this out while hanging out on a trip in rural Quebec, and now it's just a summer family staple. When blueberry season hits, my kids already know this tart's making an appearance.

Tasty Ingredients

  • For the crust
  • All-purpose flour: 375 ml – good quality flour gives you a light crust
  • Salt: a pinch – keeps the sweetness in check
  • Sugar: 60 ml – sweetens the dough just the right amount
  • Very cold unsalted butter: 150 ml – cold butter keeps the crust flaky
  • Chilled water: about 30 ml – cold water helps everything hold together
  • Apple cider vinegar: 15 ml – this is my secret for ultra-tender dough
  • For the filling
  • Fresh blueberries: 1 liter – go for firm, brightly colored berries
  • Sugar: 180 ml – change this up if your fruit's more tart
  • Quick-cooking tapioca: 30 ml – thickens the berry juices naturally
  • Milk: for brushing – makes the top a lovely golden brown

Step-by-Step Directions

Wrap and rest the dough:
Split your dough in half, cover both with plastic wrap, and chill in the fridge for at least half an hour. This chill time helps relax the flour and cool butter right down.
Make the crust:
Toss flour, sugar, and salt into a food processor, give it a quick whirl. Drop in the cold butter cubes, pulse until it all looks crumbly. Splash in the vinegar and cold water, pulse until a dough ball just barely starts to form. Don’t overmix or it'll turn tough.
Get the oven set up:
Move the oven rack to the bottom, crank the heat up to 180°C. Keeping the tart closer to the heat gives you a solid, evenly baked base.
Put it all together:
Roll out the first dough piece and lay it in a 23 cm tart pan. Pile in the berries, sprinkle the sugar and tapioca evenly on top. Roll the other dough half, cut a small vent in it, and lay this over everything.
Finish and bake:
Press the edges together to seal, use your fingers or a fork to make a fun border. Brush the top with milk for a golden crunch. Bake around 50 minutes til the top looks golden and the blueberry juices bubble out.

My crew loves this best with a scoop of vanilla ice cream—melting right on top of the warm tart. That hot-cold contrast is just the best.

Leftover Tips & Storage

Keep this tart on the counter with a clean towel on top and it's good for about 3 days. Want it to last longer? Pop it in the fridge, you'll get 5 days easy. Reheat it in a 150°C oven if you want to crisp it back up a bit before digging in again.

Blueberry tart with homemade crust Pin it
Blueberry tart with homemade crust | tastyhush.com

Seasonal Twists

This works super well with a mix of berries—raspberries, blackberries, or just your favorite combo. In the fall swap in apples, toss in some cinnamon and nutmeg for a cozier flavor. For frozen fruit you can skip thawing, just tack on 5 more minutes in the oven and maybe a bit more tapioca if things look watery.

Perfect Crust Secrets

The big trick for a flaky crust is keeping everything really chilled—even your food processor bowl helps. Don’t handle the dough too much or it’ll go tough on you. A splash of cider vinegar is my go-to for melt-in-your-mouth texture, plus it adds a hint of flavor that just makes things pop.

Frequently Asked Questions

→ How to get the perfect crust?

Make sure the butter is really cold and work quickly to keep the dough from warming up. Add iced water a little at a time and don't overmix to keep the crust flaky.

→ Can I use frozen blueberries?

Yes, frozen blueberries are fine! Just defrost and drain them well before adding them to the pie to avoid too much liquid.

→ What can I use instead of tapioca?

No tapioca? Cornstarch or flour can work perfectly to thicken the filling.

→ How do I stop the crust from getting soggy?

You can lightly sprinkle flour or sugar over the bottom crust before adding the blueberries to soak up extra juices.

→ Can the dough be made ahead of time?

Definitely! You can prep the dough and store it in the fridge for up to two days or freeze it for up to a month.

Blueberry pie delight

An easy, tasty blueberry pie with a light homemade crust and a flavorful filling.

Prep Time
50 Minutes
Cook Time
50 Minutes
Total Time
100 Minutes
By: Maria

Category: Desserts

Difficulty: Intermediate

Cuisine: French

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ Shortcrust Dough

01 1 pinch of salt
02 2 tablespoons of sugar
03 1 1/2 cups of very cold unsalted butter, chopped into pieces
04 1 1/2 cups of all-purpose flour
05 2 tablespoons of apple cider vinegar
06 2 tablespoons (or more) of ice water

→ Filling

07 1 quart fresh blueberries
08 3/4 cup granulated sugar
09 2 tablespoons quick-cook tapioca
10 Milk to brush on top

Instructions

Step 01

Pulse together the flour, sugar, and salt in a food processor for a few seconds. Toss in the butter and pulse until it gets crumbly. Add the vinegar and icy water a little at a time, pulsing until it sticks together into a ball. Add more water if it looks too dry.

Step 02

Take the dough out, split it into two sections, and mold each into a ball. Dust with flour, wrap in plastic wrap, and chill for about 30 minutes.

Step 03

Roll both dough balls into flat, round layers. Put one layer into a 9-inch pie dish, and make slits in the middle of the other layer.

Step 04

Set your oven rack near the bottom and preheat your oven to 350 °F.

Step 05

Spread the blueberries into the pie shell, then sprinkle with sugar and quick-cook tapioca. Cover it up with the other dough layer.

Step 06

Use a fork or your fingers to pinch the edges tight. Give the top of the dough a milk coating with a brush.

Step 07

Pop it in the oven and bake for around 50 minutes. Let it cool a little before digging in.

Notes

  1. Pair each slice with a scoop of vanilla ice cream for an extra treat.

Tools You'll Need

  • Food processor
  • Rolling pin
  • 9-inch pie dish
  • Oven
  • Fork
  • Pastry brush

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten (all-purpose flour)
  • Dairy (butter and milk for brushing)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 16 g
  • Total Carbohydrate: 52 g
  • Protein: 4 g