Grandma Catherine's Blueberry Pie
By
Catherine Bowman
@PalomaGirl
9
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.
Ingredients
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3 cfresh blueberries
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1 csugar
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1/4 call-purpose flour
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1 dash(es)salt
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1 Tbsplemon juice, fresh or conentrate
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2 Tbspbutter or margarine
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1double pie crust recipe (below)
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DOUBLE PIE CRUST RECIPE
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1 cbutter flavor shortening
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3 call-purpose flour
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1 tspKosher salt
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6 Tbspcold water
How to Make Grandma Catherine's Blueberry Pie
- 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.
- Add the water and then cut the ingredients until the dough comes together.
- Divide into 2 balls.
- Roll each ball out each large enough to fit the pie pan.
- Place the bottom crust into the pie pan (traditional, not deep dish) and trim the edges.
- For the pie filling, combine berries, sugar, flour, salt, and lemon juice.
- Fill an 8 or 9-inch pastry-lined pie pan with the blueberry mixture.
- Dot top with butter.
- Then add the top crust.
- Slit the top.
- Optional before baking - using a pastry brush, brush the top with milk.
- Sprinkle the top with granulated sugar.
- Bake in a 375 oven for 55-60 minutes.
- Let the pie cool.
