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Wildfire blueberry pie

Blueberry Pie

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The perfect finish to any get together is pie so here’s how to make Wildfire‘s Classic Blueberry Pie at home. If you’d rather us do the work for you, no worries, we’ve got you covered. Find the Wildfire location nearest you and order a whole pie to pick up.

Wildfire Blueberry pie

Make a reservation at Wildfire Order carryout or delivery from Wildfire

Blueberry Pie

An American classic done right

Yield: 1 pie


1- 9" Pie Shell
1 Pie Crust Round, rolled out 1/8" thick
30 oz. Fresh Blueberries
2T Tapioca
1 Granny Smith Apple, cored peeled and grated using on the large holes on a box grater
1 tsp Lemon Zest
1 tsp Lemon Juice
5 1/4 oz. Granulated Sugar
Pinch of Table Salt
1 oz Unsalted Butter, cut into 1/4" pieces
1 Egg Yolk
1 Tbsp Milk
3 Tbsp Coarse Sugar


1. Place ½ of the blueberries in a saucepan and cook over medium heat, mashing the berries to form a chunky sauce for 6-8 minutes, creating 1½ cups of this mixture
2. Squeeze juice out of shredded apples with a kitchen towel
3. In a medium stainless steel bowl, combine all blueberries, tapioca, apple, zest, juice, sugar and salt together
4. Neatly fold into pie shell and top with cubed butter
5. Roll out pie disc
6. Mix yolk and milk together to form a wash
7. Lightly brush the wash on edges of bottom filled crust
8. Lay crust on top of pie and seal well. Cut off excess dough
9. Using tip of knife, make slits into dough to release steam
10. Brush wash over top and sprinkle with coarse sugar
11. Bake in 350-degree oven for 55 minutes
12. Cool for 3-4 hours before serving

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