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April 28th is National Blueberry Pie Day, according to National Day Calendar, which was my inspiration for making this 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
- Lemon Juice
Equipment You May Need
- Measuring Cups and Spoons
- Pie Pan
- Mixing Bowls
- Wooden Spoon
- Pastry Blender
- Wooden Cutting Board
- Rolling Pin
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.
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.
Other Recipes You May Enjoy
- 2 Cups Flour Sifted
- ¾ teaspoon Salt
- ⅔ Cup Shortening
- 4-6 Tablespoons Cold Water
- 4 Cups Blueberries
- 1 Cup Sugar
- 4 Tablespoons Flour
- ⅛ teaspoon Salt
- 1½ Tablespoons Lemon Juice
- 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.
- Place blueberries in large bowl and stir in sugar, flour, salt, and lemon juice.
- Pour filling into bottom 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.
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