The Happy Berry logo Welcome to The Happy Berry - Recipes for blueberries, blackberries, grapes, figs & elderberries

Thanks to Audrey Bethke, Salem, SC for providing us with this recipe!


  • 4 quarts Blueberries
  • 3 1/2 cups sugar
  • 3/4 cup quick cooking tapioca
  • 6 Tablespoons lemon juice
  • 1 Teaspoon salt

Prepare Filling: Remove stems and trash from blueberries. Mix dry ingredients together then add blueberries. sprinkle with lemon juice and mix again.

Freeze Filling: Line four 8 inch pie pans with heavy-duty foil, letting it 5 inches beyond the rim. Divide the filling evenly among the foil-lined pans. Fold the foil loosely and freeze until firm. Then place them individually in good quality zip lock bag.

Bake Pie: Remove foil from filling. Do not thaw. Place in pastry-lined 9 inch pie pan. Dot with butter to taste. Add top crust of your choice. Seal and flute edge. Cut slits in top crust if needed. Paint top crust with milk [skim is fine] and sprinkle with sugar is an optional addition. Bake at 425 - degrees in oven until syrup boils with heavy bubbles that do not burst, about 1 hour.

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The Happy Berry, Inc.
Mailing Address Only: 120 Kelley Creek Road
Farm Address-No Mail Receptacle: 510 Gap Hill Road
Six Mile, SC 29682 Phone: (864) 868-2946
Farm: (864) 350-9345