Old-Fashioned Blueberry Pie Recipe

April 28th is National Blueberry Pie Day, according to National Day Calendar, which was my inspiration for making this Old-Fashioned Blueberry Pie.

Before I could make the pie, I had to find a recipe. Luckily, I have a small collection of vintage cookbooks. I always start by looking through my grandma’s recipes and then go through my cookbooks from oldest to newest (newest being from 1959).

The blueberry pie recipe was in “The Victory Binding of the American Woman’s Cook Book – Wartime Edition” which was copyrighted in 1943. The recipe was adapted slightly for modern times, but it was pretty basic to start.

Ingredients You Will Need

Crust

• Flour: Forms the base of the dough and holds everything together once baked.
• Salt: Enhances flavor.
• Shortening: Adds tenderness and flakiness.
• Cold Water: Binds the dough together without melting the fat. Cold water helps keep the crust flaky by keeping the shortening solid until it goes in the oven.

Filling

• Blueberries: Provide sweetness and tartness.
• Sugar: Sweetens the berries and helps bring out their natural flavor.
• Flour: Thickens the berry juices as the pie bakes, so the filling isn’t runny.
• Salt: Just a pinch sharpens the sweetness and balances the flavor.
• Lemon Juice: Adds brightness and acidity, which makes the blueberry flavor stronger and keeps the filling from tasting flat.

Frequently Asked Questions

Can I use frozen blueberries for my pie? Yes, you can use frozen blueberries for your pie, but make sure to thaw and drain them before using. Using frozen berries might require some adjustments to the baking time and thickness of the pie filling.

How do I prevent a soggy bottom crust? To prevent a soggy bottom crust, you can pre-bake the crust slightly before adding the filling or use a pie shield or aluminum foil to cover the crust edges during baking.

Can I use a store-bought pie crust? Yes, you can use a store-bought pie crust for convenience. However, making your own crust from scratch can enhance the flavor and texture of the pie.

How do I make a lattice pie crust? To create a lattice crust, roll out the pie dough and cut it into strips. Then, weave the strips over the pie filling to create a lattice pattern. Trim and crimp the edges.

What’s the best way to prevent the pie crust edges from burning? Using a pie shield or strips of aluminum foil can help prevent the edges of the pie crust from burning while the filling cooks.

How do I know when the pie is done baking? The pie is usually done when the filling is bubbly and the crust is golden brown. You can also check the doneness by inserting a knife or toothpick into the center of the pie; if it comes out with no resistance, the filling is likely done.

Should I let the pie cool before serving? Yes, it’s recommended to let the pie cool for a while before serving. This helps the filling set and makes it easier to slice the pie neatly.

How should I store leftover blueberry pie? Store leftover blueberry pie in the refrigerator to keep it fresh. Cover it with plastic wrap or foil to prevent it from drying out or absorbing odors.

Helpful Tips

Keep everything cold. Use cold shortening and ice-cold water. A chilled crust bakes up flakier.

Don’t overwork the dough. Mix just until it comes together. Overmixing can make the crust tough.

Use fresh, firm blueberries. Overripe berries can release too much juice and make the pie runny.

Let the filling sit. After mixing, let it rest for 10–15 minutes to help the flour begin absorbing the berry juice.

Use a pie shield or foil. If the crust edges brown too fast, cover them partway through baking to keep from burning.

Let it cool completely. This helps the filling set up so you get clean slices instead of a soupy mess.

Storage Tips

Short-Term Storage (1–2 days):

• Room temperature is fine for the first day or two. Cover the cooled pie loosely with foil, plastic wrap, or a pie dome and leave it on the counter.
• Avoid airtight containers right away. They can trap moisture and make the crust soggy.

Refrigerator Storage (3–4 days):

• After day two, transfer the pie to the fridge to keep it fresh longer.
• Cover it loosely to prevent the crust from going soft. A pie box or a large inverted bowl works great.
• Reheat slices in the oven at 300°F for about 10–15 minutes to revive the crisp crust.

Freezer Storage (1–2 months):

• Let the pie cool completely before freezing.
• Wrap the whole pie or individual slices tightly in plastic wrap, then foil, to prevent freezer burn.
• When ready to eat, thaw in the fridge overnight and reheat in the oven at 350°F for 15–20 minutes (whole pie) or 10 minutes (slices).

Substitutions and Variations

• Mixed Berry Pie: Combine blueberries with other berries like raspberries, blackberries, or strawberries to create a mixed berry pie for a variety of flavors and colors.
• Crust: Instead of a traditional pie crust, you can experiment with a graham cracker crust, a nut-based crust (like almond or pecan), or even a gluten-free crust for dietary restrictions.
• Low-Sugar Blueberry Pie: Reduce the amount of sugar in the filling to make a pie that’s less sweet. You can also use sugar substitutes like stevia or erythritol.

What to Serve with Blueberry Pie

Vanilla ice cream – A classic pairing. The cold ice cream melts into the warm pie and makes every bite better.

Dessert wine or a berry sangria – Great for a summer get-together or dinner party.

Meatballs – They’re a great way to kick off the meal without feeling too heavy before pie.

Spinach Artichoke Dip – Creamy, cheesy dips offer rich flavors that balance out the sweetness of the pie.

BBQ Pulled Pork Sandwiches – Great for summer get-togethers. Tangy BBQ and a fruity pie? Yes, please.

Other Recipes You May Enjoy

If you liked this, you might also like my Heavenly Lime Pie or my Pumpkin Chiffon Pie. This Strawberry Blueberry Pie and this Blueberry Crumble are also delicious.

Final Thoughts

This old-fashioned blueberry pie takes me right back to summer at my grandma’s house, with the smell of pie drifting through the kitchen. It’s easy to make, super comforting, and loaded with juicy berries. If you bake one, drop a comment or tag me so I can see your delicious masterpiece!

Blueberry Pie

Heidi Bruaw

This Old-Fashioned Blueberry Pie is bursting with juicy berries and wrapped in a flaky, golden crust. It’s the kind of pie that feels like home. One slice, and you’ll know why it’s a timeless favorite.

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

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Pie Crust

• 2 Cups Flour Sifted
• ¾ teaspoon Salt
• ⅔ Cup Shortening
• 4-6 Tablespoons Cold Water

Filling

• 4 Cups Blueberries
• 1 Cup Sugar
• 4 Tablespoons Flour
• ⅛ teaspoon Salt
• 1½ Tablespoons Lemon Juice

Instructions

 

Bottom Crust

• Grease pie pan and preheat oven to 450°.
• Stir flour and salt together.
• Use a pastry blender or 2 knives to cut in shortening.
• Add water, 1 Tablespoon at a time, stirring after each, until mixture holds together.
• Divide dough in half.
• Roll half of the dough out on floured board to size needed for 9 inch pie pan.
• Line pie pan with rolled out dough, try not to stretch the dough when transferring.

Filling

• Place blueberries in large bowl and stir in sugar, flour, salt, and lemon juice.
• Pour filling into bottom crust.

Top Crust

• Roll out the other half of the dough on floured board to size needed for top crust.
• Dampen edges of lower crust with cold water and cover filling with top crust.
• Slash top crust in several places to allow steam to escape during baking.
• Press edges together with a fork and bake at 450° for 10 minutes.
• Reduce temperature to 350° and bake for 20-30 minutes longer or until crust edges are golden brown.

Notes

Helpful Tips

Keep everything cold. Use cold shortening and ice-cold water. A chilled crust bakes up flakier.

Don’t overwork the dough. Mix just until it comes together. Overmixing can make the crust tough.

Use fresh, firm blueberries. Overripe berries can release too much juice and make the pie runny.

Let the filling sit. After mixing, let it rest for 10–15 minutes to help the flour begin absorbing the berry juice.

Use a pie shield or foil. If the crust edges brown too fast, cover them partway through baking to keep from burning.

Let it cool completely. This helps the filling set up so you get clean slices instead of a soupy mess.

Keyword 1940’s Recipe, Blueberry Pie, Old-Fashioned Blueberry Pie, Pie,

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