Star-Studded Blueberry Pie

“Family and friends say this blueberry pie is better than a local favourite from one of our best neighbourhood restaurants. Sometimes, I switch things up and use gooseberries for half of the blueberries.” —Nancy Barker, Silverton, Oregon

Star-Studded Blueberry Pie recipeTaste of Home
Servings Prep Time Cook Time
8servings 30minutes 50minutes
Servings Prep Time
8servings 30minutes
Cook Time
Portions: servings
Portions: servings
  1. On a lightly floured surface, roll one half of pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim; flute edge. Refrigerate 30 minutes. Leave remaining pie dough refrigerated.
  2. Preheat oven to 400°. Combine blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes.
  3. Add filling to pie pastry; dot with butter. Bake 20 minutes on a lower oven rack. Reduce heat to 350°; bake 10 minutes more. Cover edges loosely with foil to prevent burning. Return to lower rack of oven; bake 15-20 minutes longer, until blueberries are bubbly and beginning to burst. Cool on a wire rack.
  4. Roll remaining dough to a 1/8-in.-thick circle. Cut out stars using different-sized cookie cutters as desired. Place on an ungreased baking sheet. Bake at 350° until golden brown, 5-10 minutes. Remove to wire racks to cool. Place stars over cooled pie in any pattern desired.
Recipe Notes
Test Kitchen Tips

  • Time-saving tip: Bake star cutouts a day in advance.
  • For a filling that's ultra-smooth, finely grind tapioca in a food processor before stirring it in.
  • Don't skip the 30-minute resting time before baking: It helps your fluting stay defined.

Nutrition Facts

1 piece: 424 calories, 17g fat (8g saturated fat), 18mg cholesterol, 304mg sodium, 67g carbohydrate (33g sugars, 2g fibre), 3g protein.