Blueberry pie from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life (page 175) by Kate McDermott

Ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

JuneHawk on November 30, 2025

This makes slightly too much filling for a 9" pie, even deep dish. Plus, there's too much thickener in the filling for my liking. It does make for very clean slices. I'd reduce it a little bit (the tapioca, mostly). Otherwise good, though I didn't use the nutmeg.
senzler on May 19, 2022

Delish though I do not understand why there is nutmeg in all the fruit pies in this book. To my mind it is an overpowering spice. For this pie I omitted and added some lemoncello
Lepa on December 29, 2020

This is a simple, lovely pie that highlights the slightly herbal flavor of blueberries. I didn't have quick cooking tapioca so I used the same amount of arrowroot powder and that worked fine.
TrishaCP on January 01, 2020

This is a great blueberry pie recipe- you really don’t need another. I agree you can definitely reduce the sugar in the pie and I think 1/2 cup would work per a previous reviewer. I used frozen blueberries so needed an extra 10 minutes to bake it.
hirsheys on May 19, 2019

I'm not convinced that I love blueberry pie. Mine were early season blueberries, so perhaps not as tasty as farmer's market ones from later in the summer would be. Also, the middle took a very long time to finish cooking - I think if I were to do this again I'd try the Fine Cooking method that squishes up about a cup of the blueberries to kickstart the stewing process. That said, it's not bad - just not my favorite flavor. Certainly worked. ETA: I take it all back! After a day or two, this pie was DELICIOUS! I think it just needed to meld a bit. The flavors ended up being wonderful - not too sweet, and the pie wasn't overly thickened. The butter crust also stayed crispy, which was great.
Hippos4all on March 08, 2017

Only used a half cup sugar and it was great. You really need to wait until the pie cools so the sauce thickens before you cut it.
Smokeydoke on February 22, 2017

Delicious! My favorite pie from the book.