Sunday, June 27, 2021

Old Fashioned Blueberry Pie

I always make mom's vintage 1940s-style blueberry pie at the start of berry season.

This freshly baked pie with homemade filling is both made from scratch and nothing compares to that old-fashioned taste in flavor.


This easy flaky pie crust is a fabulous vintage recipe and perfect with any fruits you choose.


There is nothing like the smell of a homemade pie baking in the oven any time of the year and it's hard to wait for it to cool down before digging into it.


Mom always brushed a bit of whole milk, melted butter on top with a little sugar before putting the pie in the oven I love it with cinnamon sugar topping as well.


Of course, if you're not a fan of blueberry, you may like to try bing cherries, raspberries, or another kind of berry that will be a great substitute.


If you're in a hurry of course and don't want to make a homemade crust, then you can just use some fresh berry filling along with store-bought pie crust.


If you're a pie fan you may also like to try our New York Style Apple Pie or scroll through our Pie Roundup of Recipes.


Don't worry if you can't make a fancy edging on the top crust just use a fork like Mom did and use the tines to make a crimped edge effect.


Scroll down to the recipe card to print off this easy homemade pie crust and blueberry filling recipe.










Steps and Mom's Tips for Homemade Blueberry Perfect Pies:

  1. prepare the berries first and if using frozen blot them dry after thawing them
  2. make sure the oven is hot and always preheat to the temperature of the recipe
  3. lightly oil spray a deep dish pie plate
  4. for easy cleaning place parchment paper on a baking sheet and then the pie on the sheet before baking
  5. always use fork tines to let the air out of the crust while baking
  6. when making homemade crust add ice to the water, this will ensure a flakier crust
  7. for a little sweeter crust, brush the top with milk and sprinkle with sugar before baking
  8. while baking the pie if the edges get too browned, cover with foil to prevent them from burning

a collage photo of how to make old fashioned blueberry pie



Shopping List (for complete instructions scroll to the recipe card below)


  • blueberries
  • lemon juice
  • flour
  • shortening
  • salt
  • water
  • butter
  • cinnamon
  • salt
  • Optional:
  • garnishes cinnamon sugar, milk with white sugar
  • serve with whipped cream or any kind of ice cream



blueberry pie filling from scratch



Other Fruit Substitutions

  1. raspberries
  2. blackberries
  3. boysenberries
  4. strawberries
  5. mango diced
  6. diced peaches
  7. chopped bing cherries
  8. sliced apples



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This pie will always have fond memories of mom etched in my mind in the kitchen the excitement of blueberry picking and a favorite pie she made as a child.


The combination is simply a sweet and perfect filling for toppings on pancakes, ice cream, and shortcakes, and a filling for many desserts.


We also like our pie a little warmed up, so just put it in the microwave for 10 seconds, add a dollop of freshly whipped heavy cream on top or a scoop of your favorite ice cream, and enjoy this homemade blueberry pie!.



Just check out the step-by-step instructions, pies can be very intimidating to a first-time baker, this is easy and super impressive and the perfect blueberry pie.



blueberry pie, homemade blueberry pie, fresh blueberry pie, how to make blueberry pie from scratch, blueberry pie filling, homemade pie crust recipe
pie recipes, blueberry recipes, pie crust recipes, pie filling recipes
American, French, Italian, Mexican
Yield: 8
Author: Claudia Lamascolo
Old Fashioned Blueberry Pie

Old Fashioned Blueberry Pie

There is nothing like homemade pie crust and pie filling. This blueberry pie is old-fashioned and the best I've ever eaten that mom made from the early 1940s.
Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 4 M

Ingredients

  • Blueberry Pie Filling Ingredients
  • 6 cups fresh blueberries
  • 1/2 cup granulated sugar or more to taste
  • 1/3 cup water
  • 4 tablespoons cornstarch
  • pinch of salt
  • 2 teaspoons lemon juice
  • pinch of cinnamon optional
  • Mom's Pie Crust Recipe:
  • 2 cups flour
  • 1/2 teaspoon salt mixed together with flour
  • 2/3 cup shortening cut into the flour then add
  • 4 1/2 tablespoons ice water or more to hold the dough together
  • extra flour for rolling.
  • Garnish before baking:
  • 1 tablespoon milk
  • white sugar or cinnamon sugar
  • 1 tablespoon melted butter

Instructions

  1. Preheat the oven to 350 degrees.
  2. Oil spray the bottom of a 9-inch pie plate.
  3. Garnish: Mix together 1 teaspoon cinnamon and 4 tablespoons sugar for the top if using and set aside.
  4. Filling Instructions:
  5. Wash and drain blueberries. Set aside.
  6. In a large saucepan, combine sugar, cornstarch, water, and salt and stir until well combined and smooth on medium heat.
  7. Add only 4 cups of blueberries and bring to a boil cooking until thickened.
  8. Take it off the heat, stir in lemon juice and cinnamon if using.
  9. Fold in the remaining berries and stir just to coat.
  10. Cool slightly before adding to the pie shell.
  11. Note: This can be added to mason jars for other desserts or used immediately for pie filling.
  12. Roll Out Mom's Pie Crust::
  13. In a large bowl add the flour, salt, and shortening, and use a pastry blender or fork to mix this until it looks like sand particles.
  14. Mix in the water till the dough forms a ball do not overwork the dough.
  15. On a lightly floured surface, roll out the dough into two 12-inch rounds around 1/8 inch thick for the bottom and top of a round 9-inch pie plate.
  16. Pour the filling into the dough-lined pie plate.
  17. Cover the top crust over the filling.
  18. Press the dough edges together using your fingers for a pretty edging or use fork tines to seal the dough together.
  19. Using a fork or knife, poke the pie randomly on the top crust.
  20. Sprinkle the crust with either tiny drops of milk, butter melted, and white sugar or a cinnamon-sugar mixture.
  21. Bake the pie for 45 to 55 minutes, or until the filling is bubbling and the crust is golden brown.
  22. Note: if the crust starts to brown too quickly on the edges wrap it with tin foil.

Notes:

Other Fruit Substitutions

  1. raspberries
  2. blackberries
  3. apple slices but add cinnamon, to taste
  4. boysenberries
  5. strawberries
  6. mango diced
  7. diced peaches
  8. chopped bing cherries


Nutrition Facts

Calories

794.68

Fat (grams)

27.52

Sat. Fat (grams)

10.34

Carbs (grams)

128.52

Fiber (grams)

7.51

Net carbs

121.01

Sugar (grams)

43.72

Protein (grams)

10.88

Sodium (milligrams)

289.50

Cholesterol (grams)

13.58

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