Grandma's Old Fashioned Blueberry Pie

This Old Fashioned Blueberry Pie recipe comes from my grandma and is a summer staple in our house. It's simple and pure, just like my grandma made it, and really lets the blueberries shine.

Nothing says summer in America like a fresh blueberry pie, a la mode of course. If you're a fan of pies, you're going to love this classic blueberry pie recipe from my Grandma. 

Just like my Grandma's apple pie and her old fashioned custard pie, her blueberry pie is iconic.

It's the simplicity of this double-curst pie that makes it so good. I've tried fussing with the recipe, adding lemon zest and nutmeg and all sorts of other unnecessary ingredients, but it never turns out as good as Grandma's original. Just a bit of sugar, cinnamon and a pinch of salt is all it needs to shine.

I live just a short drive from Hammonton, NJ, aka the blueberry capital of the world. They're so abundant, plump and sweet in the summer. I'll take any chance I get to work them into a recipe.

Looking for more blueberry recipes? Try this simple kale salad with blueberries, these extra fluffy blueberry lemon ricotta pancakes or an easy free-form blueberry peach crostata.

Why This Recipe Works

• An easy and perfect pie crust. 
• Simple ingredients allow the blueberries to shine.
• An old fashioned recipe. Not fancy, just delicious.

Ingredient Notes

• Good quality pie dough - Grandma's pies are famous for her homemade pie crust, which she makes the old fashioned way with shortening in this Crisco pie crust recipe. I prefer a more buttery flavor, so I tend to use my Foolproof Flaky Pie Dough instead. You can also use a store-bought pie crust or dough in a pinch.  
• Fresh blueberries - Fresh juicy blueberries are the star of this old fashioned blueberry pie recipe. Wash and dry the berries well so the filling isn't watery, and avoid frozen blueberries which will also produce a liquidy filling.
• Cornstarch - To thicken the blueberry pie filling. 
• Butter - The trick to a great tasting pie is adding a little butter to the top of the filling before adding the top crust for an extra bit of buttery richness. Both salted or unsalted butter work.
• Egg - Brushing a beaten egg on top of the pie before baking will give the it a beautiful golden brown color, but it's not essential. Grandma never did this, but my inner chef can't resist!

*Full ingredient list with quantities is in the recipe card.

Helpful Equipment

• Pastry cutter - To blend the butter into the pie crust. You can also use a fork or a knife.
• 9-inch Pie tin - A 9-inch pie plate is the perfect size for a single-crust or double-crust pie. You can use ceramic, glass, or metal, but make sure it's deep enough to accommodate all of your filling
• Rubber spatula - A rubber spatula helps to scrape the sides of the bowl so all ingredients are combined well.
• Rolling pin - To roll out your pie crust. You can also use any long cylindrical object, like a wine bottle, in a pinch. 
• Bench scraper - To scrape the pie dough off the counter and into the pie plate. 
• Pastry brush - To brush egg wash over the top. 

Step by step instructions

1. Preheat the oven to 350 degrees.
2. Combine sugar, blueberries, cornstarch, cinnamon and salt in a large bowl. Set aside while you roll out the dough.
3. Dust a rolling pin with flour and begin to roll out the dough, rotating it 1 inch after every 1-2 rolls. This will help ensure the dough doesn't stick to the counter, and will also keep it in a round shape. Use a measuring tape or the pie plate to determine when the dough has reached the right circumference. It should measure about 3 inches larger than the pie plate. If the dough doesn't roll out perfectly round, use a knife or a pizza cutter to trim the edges and even it out.
4. Carefully roll the dough onto the rolling pin and use it to transfer to a 9-inch pie plate, then gently press it in to fit.
5. Pour the blueberry filling over the crust, then dot the top with 2 tablespoons butter. Remove the second disc from the fridge and roll out the same way as the bottom. If desired, you can use a small cookie cutter to cut out some fun shapes in the crust at this point, or you can wait and cut slits right before baking.
6. Use the rolling pin to transfer it over top to cover the filling. Use your fingers to pinch together the edges of the top and bottom crust to seal in the filling, then use a pair of kitchen shears to snip off any excess, leaving about 1 inch of overhang on all sides.
7. Tuck and roll the overhang under, then use your fingers or a fork to crimp the edges. Cut a few slits to vent the top if you didn't cut out shapes, then brush all over with the egg wash. Top crust with a little sugar if desired, then bake until the crust is deep golden brown and the filling is bubbling, about 1 hour or longer.
8. Allow the pie to rest for at least 30 minutes, but 1-2 hours is better. Cut into slices and serve warm with vanilla ice cream.

Tips For Success

• Make sure your blueberries are very dry before mixing to avoid a watery filling.
• A a baking sheet underneath the pie plate or on the bottom rack of your oven to catch any filling that bubbles up out of the crust while baking.
• If the pie crust edges start getting too brown before the center crust, cover the edges with aluminum foil and continue baking until done.
• Let the pie rest for a minimum of 30 minutes before slicing. 1-2 hours is best to let the filling set, otherwise it will ooze out everywhere. 

Serving Suggestions

• Serve with your favorite vanilla ice cream, or try this Homemade Lemon Ice Cream. 
• Top with a little whipped cream or a scoop of Greek Yogurt. 
• This pie makes the best dessert after a light summer meal. Start with a bowl of New England clam chowder, then some crispy chicken Milanese and a side of goat cheese stuffed tomatoes.

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