Best Kraft Blueberry Pie With Tapioca Recipes

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GRANDMA'S BLUEBERRY PIE



Grandma's Blueberry Pie image

This is the best blueberry pie you will ever eat!

Provided by Natalie

Categories     Desserts     Pies     Vintage Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 7

1 ¼ cups white sugar
3 tablespoons quick-cooking tapioca
½ teaspoon ground cinnamon
3 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter
1 pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
  • Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
  • Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.

Nutrition Facts : Calories 289.5 calories, Carbohydrate 52.2 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.2 g, Protein 1.8 g, SaturatedFat 2.8 g, Sodium 127.8 mg, Sugar 36.7 g

BLUEBERRY TAPIOCA PIE RECIPE BY TASTY



Blueberry Tapioca Pie Recipe by Tasty image

Here's what you need: sugar, all-purpose flour, tapioca granules, fresh blueberry, lemon juice, premade pie crusts, milk, vanilla ice cream

Provided by Kiano Moju

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

7 tablespoons sugar, divided
1 tablespoon all-purpose flour
2 tablespoons tapioca granules
4 cups fresh blueberry
1 tablespoon lemon juice
2 premade pie crusts
1 tablespoon milk
vanilla ice cream, for serving

Steps:

  • Preheat the oven to 425˚F (220˚C).
  • In a medium bowl, combine 6 tablespoons of sugar, the flour, and tapioca granules.
  • Sprinkle the sugar mixture over the blueberries in a large bowl. Add the lemon juice and stir to combine.
  • Line an 8-inch (20-cm) metal pie tin with 1 of the pie crusts.
  • Spoon the blueberry mixture into the crust. Place the other crust on top. Press the edges of the crusts together with a fork and trim any excess dough around the sides with scissors.
  • Brush the milk over the top crust and sprinkle with the remaining tablespoon of sugar. Cut a few slits in the top to release steam as the pie bakes.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for 30-35 minutes more, until the crust is golden brown and the filling is bubbling.
  • Cool the pie on a wire rack for at least 2 hours to let the filling set.
  • Slice and serve with ice cream.
  • Enjoy!

Nutrition Facts : Calories 306 calories, Carbohydrate 46 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, Sugar 18 grams

BLUEBERRY PIE RECIPE



Blueberry Pie Recipe image

Sweetened fresh blueberries flavored with cinnamon and lemon juice and thickened with instant tapioca are baked together in this luscious double-crust pie.

Provided by My Food and Family

Categories     Fruit Desserts

Time 1h20m

Yield Makes 10 servings.

Number Of Ingredients 7

4 cups fresh blueberries
1 cup sugar
1/4 cup MINUTE Tapioca
1 Tbsp. lemon juice
1/8 tsp. ground cinnamon
1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine

Steps:

  • Preheat oven to 400°F. Toss blueberries with sugar, tapioca, lemon juice and cinnamon until evenly coated. Let stand 15 minutes.
  • Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to allow steam to escape.
  • Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

FRESH BLUEBERRY PIE I



Fresh Blueberry Pie I image

Mom made this pie when blueberries were in season.

Provided by Carol

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

1 recipe pastry for a 9 inch double crust pie
4 cups fresh blueberries
⅔ cup white sugar
2 tablespoons all-purpose flour
1 tablespoon quick-cooking tapioca
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 tablespoon grated lemon zest
1 ½ tablespoons lemon juice
½ tablespoon butter

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Prepare pastry for two crust pies. Pick over and wash blueberries.
  • Combine sugar, flour, tapioca, spices, and salt; stir into blueberries. Add lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and turn into pastry lined 9 inch pie plate. Dot with small pieces of butter or margarine. Cover with top crust.
  • Place pie on lowest rack in preheated oven. Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 minutes longer. Serve warm or cold.

Nutrition Facts : Calories 238 calories, Carbohydrate 40.2 g, Cholesterol 1.9 mg, Fat 8.5 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 195.6 mg, Sugar 24 g

KRAFT BLUEBERRY PIE WITH TAPIOCA



Kraft Blueberry Pie With Tapioca image

Printed on the back box of Kraft Minute Tapioca and found on the Kraft site, this was the first berry pie recipe I ever tried when I was a teenager. Since that time the recipe has never failed me. Usually I use a variety of locally grown berries in addition to or in place of the blueberries: marionberries, raspberries, strawberries, blackberries, etc. Berry season here in Oregon is quickly approaching and we are anxious to start cooking with them again! I've also subbed brown sugar for part of the white sugar and used vanilla extract for almond. This is a very forgiving recipe. I searched high and low all over Recipezaar to see if this recipe were posted and by all accounts it is not. That surprises me considering this recipe has been around for ages! You will need a double crust to prepare the pie. Last year, we enjoyed the pie topped with this: Recipe #298399

Provided by COOKGIRl

Categories     Dessert

Time 1h5m

Yield 1 berry pie

Number Of Ingredients 8

4 cups fresh blueberries, stemmed and washed (read Intro)
1 cup unbleached white sugar
1/4 cup minute tapioca ("instant")
1 tablespoon fresh lemon juice (in a bind, I've used lime and orange juice)
1/2 teaspoon almond extract (my addition)
1/4 teaspoon ground cinnamon
1 prepared double pie crust
1 tablespoon butter

Steps:

  • Prepare the pie crust and place the bottom crust in a 9-inch pie pan.
  • PREHEAT oven to 400°F.
  • Toss blueberries (and other berries if using) with sugar, tapioca, lemon juice, almond extract and cinnamon until evenly coated.
  • Let stand 15 minutes.
  • Fill the pie pan with the berry mixture.
  • Dot top of pie with butter.
  • Cover top with second pie crust.
  • Seal and flute edge. Cut several slits in top crust to allow steam to escape.
  • BAKE 45 to 50 minutes or until juices form bubbles that burst slowly.
  • Cool about 10 minutes before slicing.
  • Serve with ice cream, whipping cream, etc.

Nutrition Facts : Calories 2321.8, Fat 73.3, SaturatedFat 22.4, Cholesterol 30.5, Sodium 1274.4, Carbohydrate 417.7, Fiber 21, Sugar 292.8, Protein 15.6

BLUEBERRY PIE



Blueberry Pie image

During blueberry season, this pie always makes an appearance. It has a wonderful fresh berry flavor and a bit of tang from the lemon zest. -Richard Case, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 12

4 cups fresh blueberries
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1-1/4 to 1-1/2 cups sugar
1/4 cup quick-cooking tapioca
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
Pastry for a double-crust pie (9 inches)
1 tablespoon butter, softened
1 large egg
1 tablespoon 2% milk
Coarse sugar, optional

Steps:

  • Preheat oven to 350°. Combine blueberries, lemon juice and lemon zest. In another bowl, combine sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat., On a lightly floured surface, roll half the pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add blueberry mixture. Dot with butter. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Whisk egg and milk; brush over crust. If desired, sprinkle with coarse sugar., Bake 30 minutes. Cover edge loosely with foil. Bake until crust is golden brown and berries have burst, about 30-35 minutes more. Cool on a wire rack.

Nutrition Facts : Calories 553 calories, Fat 25g fat (16g saturated fat), Cholesterol 87mg cholesterol, Sodium 332mg sodium, Carbohydrate 78g carbohydrate (40g sugars, Fiber 3g fiber), Protein 6g protein.

BLUEBERRY, RASPBERRY & BLACKBERRY PIE



Blueberry, Raspberry & Blackberry Pie image

Give this Blueberry, Raspberry & Blackberry Pie a very berry filling. The lattice weave crust on our Blueberry, Raspberry & Blackberry Pie is easier to make than you might think.

Provided by My Food and Family

Categories     Fruit Desserts

Time 1h35m

Yield 10 servings

Number Of Ingredients 7

1-1/2 cups blueberries
1-1/2 cups raspberries
1 cup blackberries
1 cup sugar
3 Tbsp. MINUTE Tapioca
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine, cut into small pieces

Steps:

  • Heat oven to 400°F.
  • Toss berries with sugar and tapioca in large bowl. Let stand 15 min.
  • Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with berry mixture. Dot with butter.
  • Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
  • Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 48 g, Fiber 3 g, Sugar 24 g, Protein 2 g

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