Blueberry was my father's favorite pie. Darby was his name.  It's our pie of the month for June because of Father's Day.  It makes me happy when I bake it and remember him.  Here's to our Dads!

Darby Blueberry Pie

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  • Prep Time: 50 minutes
  • Baking Time: 55 minutes
  • Serves: 7
  • Print


Pastry for double crust 9" pie.


  • 5 c. fresh blueberries, washed, dried and divided
  • 7/8 c. sugar or to taste
  • 2 T. minute tapioca
  • 1/2 t. finely grated lemon zest
  • 1 t. lemon juice
  • 1 t. Cointreau liquor or orange juice
  • dash salt
  • 2 T. butter
  • optional glaze:  1 egg beaten with 1/4 c. half and half


1.  Mix together the sugar, tapioca, lemon zest, lemon juice, Cointreau and salt in a large bowl 

2.  Mash 1/2 c. of the blueberries into the sugar mixture, then add the rest of the whole berries.

3.  Fill the pastry shell with the berry mix and dot with butter. 

4.  Add top crust, trim, seal and crimp.  Apply glaze if you're using one, then cut slits to vent the top.

5.  Bake at 400 degrees for 25 minutes, then reduce heat to 375 to finish baking (about a total of 55 minutes) until golden.  Add a crust protector if needed.

Darby Blueberry Pie

Comments (1)

  • Cindy

    08 June 2012 at 05:08 |
    Thank you for Darby Blueberry Pie. I am always looking for a reason to use Cardamom and this was one way because of the citrus elements. 1/2 tsp was added, delicious.


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