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Mom's Blueberry Pie | Can't Stay Out of the Kitchen | one of my favorite #desserts growing up. This old-fashioned recipe is a great way to enjoy #blueberries! #pie #blueberrypie

Mom's Blueberry Pie

Teresa Ambra
Mom's Blueberry Pie is the absolutely best Blueberry Pie ever! This scrumptious pie starts with a Homemade Pie Crust and then it's filled with a luscious fresh blueberry pie filling and topped with a lattice crust. This is my mom's vintage recipe from the early 1900s. It slow-cooks the pies so the crust doesn't darken and the filling isn't soupy but thick and delicious. Great dessert for special occasions, family or company dinners and potlucks.
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Pies/Dessert
Cuisine American
Servings 8
Calories 460 kcal

Equipment

  • 1 deep dish 10-inch pie plate
  • 1 large mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 Rolling Pin
  • 1 pastry wheel

Ingredients
  

  • 3 pints fresh blueberries washed and stems removed
  • 1 cup granulated sugar
  • 1/2 cup UNBLEACHED flour bleached flour toughens baked goods
  • 3 tbsp. unsalted butter
  • 2 recipe for a double crust pie

Instructions
 

  • Mix blueberries, granulated 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 1 1/2 to 2 hours or until berry mixture bubbles up thickly in between the edges of the lattice crust.
  • Cool.

Notes

NOTE: If you cook fruit pies at higher temperatures the crust tends to brown and the inside of the pie is not done. If you cut into the pie and it’s still soupy, the pie was not cooked long enough. Allow the juices to bubble up through the slits in the lattice crust until they are really thick.
 
NOTE: You may want to place a cookie sheet on the bottom rack to catch drips.
 
NOTE: If pie crust starts to brown, tent with foil and continue baking until fruit is completely cooked.
 
NOTE: I allotted 30 minutes to roll out and assemble both pie crusts. If you make pie crusts frequently this can be cut down to about 15 minutes.
 
NOTE: If you place the fruit filling into the pie plate and do not immediately place the top crust on top and get the pie into the oven, the bottom crust will get soggy. Have the top crust ready to go before adding fruit filling.
 
NOTE: I have had these pies take as long as 3 hours to cook at this lower temperature. It depends on your oven.
 
NOTE: Mom actually used lard in the crust when she used to make them.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 460kcalCarbohydrates: 77gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 12mgSodium: 177mgPotassium: 187mgFiber: 6gSugar: 43gVitamin A: 235IUVitamin C: 17mgCalcium: 21mgIron: 2mg
Keyword blueberries, blueberry dessert, dessert, pie
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