World's Best Blueberry Pie
by Mary Chaney of Seneca SC

"Actually this is an old recipe from a 1940's Farm Journal that has been saved and upgraded by my family." - Mary


  • 1 baked 9" deep dish pie shell
  • 5 cups of fresh blueberries
  • 1 cup of granulated sugar
  • 1 tbsp of fresh lemon juice
  • 3 tbsp "Minute" Tapioca
  • 1/4 tsp of Salt
  • 1/4 cup of water
  • 1 tsp of Butter

Divide blueberries in half. Pour half of the berries into a sauce pan, along with sugar, lemon juice, tapioca, salt and water. Mix well and leave set about 10 minutes, stirring frequently. Then place pan on the stove and bring to boil for 3 minutes, continuing to stir frequently. Remove from heat, stir in butter until well melted. Then stir in remaining blueberries and pour into pie shell. The mixture will thicken as it cools.

Like a top crust? Me too! On paper use a saucer to draw a circle. then cut it out and fold it into 1/8's. place on top of your dough and use it as a template to cut out 8 wedges on a greased cookie sheet. brush with milk and sprinkle with sugar. Bake this when you bake the pie shell. After filling the pie arrange the baked wedges on top. It makes a very pretty presentation.

PS This recipe is also good with [Choctaw] blackberries.

The Happy Berry, Inc.
120 Kelley Cr. Rd.
Phone: (864) 868-2946
Farm: (864) 350-9345