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grandma catherine's blueberry pie

★★★★★ 5
a recipe by
Catherine Bowman
Rockford, MI

I just wanted a simple blueberry pie recipe. I looked high and low, but I couldn't find what I was looking for. So I went back to my grandmother's recipe box from the 1940s and '50s and found exactly what I wanted. The result was a blueberry pie that made my mouth SING! Sometimes the best recipes are the older ones.

Blue Ribbon Recipe

Homemade blueberry pie is a treat and this is a fantastic pie recipe. The filling uses fresh blueberries. It's sweet with a light tartness (thanks to a bit of lemon juice). A store-bought crust could be used, but this recipe is an easy crust to put together. Most crusts have to be refrigerated but this one can be rolled out immediately. It bakes up flaky with a wonderful buttery flavor. Definitely brush the crust with a bit of milk and sprinkle with sugar. It adds a special touch to this blueberry pie.

— The Test Kitchen @kitchencrew
★★★★★ 5
serves 8-10
cook time 45 Min
method Bake

Ingredients For grandma catherine's blueberry pie

  • 3 c
    fresh blueberries
  • 1 c
  • 1/4 c
    all-purpose flour
  • 1 dash
  • 1 Tbsp
    lemon juice, fresh or conentrate
  • 2 Tbsp
    butter or margarine
  • 1
    double pie crust recipe (below)
  • 1 c
    butter flavor shortening
  • 3 c
    all-purpose flour
  • 1 tsp
    Kosher salt
  • 6 Tbsp
    cold water

How To Make grandma catherine's blueberry pie

  • Cutting shortening into the flour and salt.
    For the crust, use your favorite recipe or try this one... In a bowl add the flour, salt, and shortening. Use 2 table knives or a pastry cutter to cut the dough.
  • Slowly adding water.
    Add the water and then cut the ingredients until the dough comes together.
  • Dough divided into two balls.
    Divide into 2 balls.
  • Rolling out the balls fo dough.
    Roll each ball out each large enough to fit the pie pan.
  • Pie crust placed in the pie pan with edges trimmed.
    Place the bottom crust into the pie pan (traditional, not deep dish) and trim the edges.
  • Berries, sugar, flour, salt, and lemon juice added to a bowl.
    For the pie filling, combine berries, sugar, flour, salt, and lemon juice.
  • Pie filling poured into pastry-lined pan.
    Fill an 8 or 9-inch pastry-lined pie pan with the blueberry mixture.
  • Dots of butter added to the filling.
    Dot top with butter.
  • Second crust on top of the pie.
    Then add the top crust.
  • Slits cut to vent the pie.
    Slit the top.
  • Brushing the pie with milk.
    Optional before baking - using a pastry brush, brush the top with milk.
  • Sprinkling the pie with sugar.
    Sprinkle the top with granulated sugar.
  • Blueberry pie ready to go into the oven.
    Bake in a 375 oven for 55-60 minutes.
  • Blueberry pie cooling.
    Let the pie cool.