Mom’s Blueberry Pie
Mom’s Blueberry Pie is, and always has been, one of my favorite pies to indulge in. Fresh Blueberry Pie is also great but I will use frozen or canned blueberries in a pinch. My Mom’s Blueberry Pie, however, is to die for. Her crusts are flaky, so melt-in-your-mouth good, that they just tend to dissolve in your mouth. Tender, juicy blueberries cooked to perfection just make my mouth water every time I think about Mom’s Blueberry Pie.
I grew up in a home where Mom made dessert for every dinner meal. Probably because she grew up in a farming family where everyone had a lot of chores since they pretty much lived off the land in those days (circa 1920s and 1930s). They worked hard and needed all the calories they could get just to break even. Mom baked pies every week. She alternated pies with cakes, cookies, and cobbler-type desserts, but there was always dessert. I’m sure that’s why I have such a horrible sweet tooth.
When my kids were little my pediatrician told me not to give them sweets before their 2nd birthday so they wouldn’t grow accustomed to it. Boy, she was right. Neither of my boys overdose on desserts like I do. They rarely eat sweets, and then limit themselves to one piece (or one bite) and that’s about it! I wish I had that kind of self-control.
I have to admit, I’m pretty picky when it comes to pie crust. My mom’s recipe has always been my favorite and living up to her pie crust has not been easy. Even still, there are a few things that have to take place for me to make a good pie, including the right texture, flavor, and color of the pie crust. Color, you say? Right. I really deplore burned pie crust. I don’t like the taste, I don’t like the way it looks, I don’t like it! 🙁
So even though this pie was in the oven for almost three hours you can tell by looking at the crust that it’s not overdone or burnt. How do I do it, you say? I tent the pie with foil after about 45 minutes (that means I drape foil over top–don’t tuck it in) and I also bake pies in a very slow oven at 300 degrees until they are completely done. Otherwise the pies are soupy and a goopy mess when you cut into them. That’s not my favorite thing about pie either. But that’s usually the result of baking a pie at high temperatures. The outside cooks before the inside and a syrupy mess is what remains on the inside because the pie filling really didn’t cook long enough. Fresh pie ingredients rather than canned pie fillings also tend to take longer to bake.
I love Mom’s Blueberry Pie recipe and it’s been a long, long time since I’ve eaten it, let alone made it. But when I saw four or five pints of blueberries in our refrigerator back in August, I decided to make a Blueberry Pie rather than just another fruit salad. I think every time we went to the grocery store we picked up another pint of blueberries and the next thing I knew I couldn’t jam anything else in my refrigerator because of all the blueberry containers!
A friend was hosting a jewelry party last month and I asked her if I could bring some goodies or snacks along. When I texted her a picture of a Blueberry Pie and an Apple Pie on my counter cooling, she texted back, “Love it!” Yes, Mom’s Blueberry Pie is great for any occasion–parties, potlucks, reunions, backyard barbecues and regular meals. Be prepared to drool when you see the pictures. 🙂
Mom’s Blueberry Pie is amazing.
If you enjoy blueberries, you will love this dessert–with or without ice cream!
I like to make Mom’s Blueberry Pie with a lattice crust the way she used to make them. She didn’t weave the crust. She just draped it on top like this.
Here’s what I did.
I used these ingredients to make the blueberry filling.
Wash and dry blueberries. Place in a mixing bowl with sugar and UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Stir to combine. Set aside while you make the top and bottom pie crust.
Roll out pie crust. Fit into pie plate and flute edges. Dot with butter. (Place small slivers of butter around the unbaked pie shell).
Prepare top crust. Cut in strips with a pastry wheel to make lattice crust.
After both layers of pie crust are ready, pour blueberry pie filling into prepared shell.
Gently place strips of dough in one direction across the full length of the pie.
Now place strips of dough in the opposite direction across the full length of the pie.
Bake pie at 300 for 2-3 hours. After 45 minutes tent pie with foil so the crust doesn’t brown. I cooked this pie 3 hours and it still could have cooked another 30 minutes to get it as thick as I like pies!
Allow pie to cool before serving.
Mom’s Blueberry Pie is a great treat for your family, especially if you have access to fresh blueberries.
The nice thing about this dessert is you can purchase blueberries almost all year long these days. So you can make it in the summer or winter, as you prefer.
Here’s the recipe.
MOM’S BLUEBERRY PIE
(Recipe adapted from my mom, Helen Mattis, Titusville, FL)
- 3 pints blueberries, washed and stems removed
- 1 cup sugar
- ½ cup UNBLEACHED flour (bleached flour toughens baked goods)
- 3 tbsp. unsalted butter
- recipe for a [url href=”http://cantstayoutofthekitchen.com/2012/12/05/homemade-pie-crust/” target=”_blank” title=”homemade pie crust”]double crust pie[/url]
- Mix blueberries, sugar and flour.
- Set aside.
- Roll out bottom pie crust.
- Place in 9” deep dish pie plate.
- Cut up butter into small pieces and spread around into the bottom of the pie plate.
- Roll out top pie crust.
- With a pastry wheel, cut the crust into long strips to form a lattice crust.
- Place blueberry mixture into pie plate.
- Place rows of crust in one direction, then in opposite direction.
- Flute pie crust edges.
- Bake at 300° for 2 to 3 hours or until berry mixture bubbles up thickly in between the edges of the lattice crust.
Slow cooked pies taste so much better than those cooked at higher temperatures.
Mom’s Blueberry Pie is to die for. I hope you give it a try.