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.

A slice of old fashioned blueberry pie with vanilla ice cream on top.

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.
A ceramic pint container filled with fresh blueberries.

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. 
Slice of blueberry pie a la mode on a dessert plate with a fork.

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.
A whole old fashioned double-crust blueberry pie baked to perfection.

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

A blueberry pie in a pie plate with one fourth missing.

FAQ

How do you keep blueberry pie filling from being runny?

There are two tricks here. You add cornstarch to the recipe, which helps to thicken the filling. The next trick is to let the pie cool for 1-2 hours before slicing. It will firm up a bit as it cools and if you cut when it's hot, it will be very runny. 

Should I prebake the pie crust?

Prebaking is not necessary for this old fashioned blueberry pie recipe. The filling needs some time in the oven, which is enough to fully cook the crust. 

Can I make blueberry pie with frozen blueberries?

I don't recommend using frozen blueberries as will make the filling too runny.

Can I make this pie ahead and bake it later?

Yes! You can keep your premade pie dough and filling in the refrigerator for up to 3 days. Store them separate and add filling to crust before baking.  

To make ahead and store in the freezer before baking, I suggest freezing the filling separate from the pie dough. They can be frozen up to 6 months.

Line a pie pan with parchment paper or foil and freeze the filling inside. Once frozen, remove and store in an airtight container in the freezer. Store the dough tightly wrapped in plastic wrap and in an airtight container. When it's time to bake, thaw your dough and roll it out. Place the frozen filling inside and cover the top with the second piece of pie dough. Add 20-30 minutes of baking time to the pie. 

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A slice of old fashioned blueberry pie with vanilla ice cream on top.
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Grandma's Old Fashioned Blueberry Pie Recipe

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.
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 9 servings
Calories: 554kcal

Ingredients

Instructions

Make the Filling

  1. Add the blueberries, sugar, cornstarch, cinnamon and salt to a large bowl, then mix to combine. Set aside while you roll out the dough.

Assemble and Bake

  1. Preheat the oven to 350 degrees
  2. 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.
  3. 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.
  4. Pour the blueberries 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.
  5. 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.
  6. 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. Sprinkle with coarse sugar if desired, then bake until the crust is deep golden brown and the filling is bubbling, about 1 hour or longer.
  7. 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.

Notes

  • 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. 

Nutrition

Calories: 554kcal | Carbohydrates: 73g | Protein: 6g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 66mg | Sodium: 475mg | Potassium: 179mg | Fiber: 5g | Sugar: 31g | Vitamin A: 663IU | Vitamin C: 15mg | Calcium: 26mg | Iron: 3mg

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9 Comments

  1. 5 stars
    Looks delicious! Can’t wait to make it. Any recipes for filet of sole oregano? None of the recipes online that I can find have little of the yummy sauce we love to spoon over pasta. We order from an old school Italian restaurant in Brooklyn, NY but would to make my own. Thanks for your great recipes!

  2. 5 stars
    Hi! Just made the blueberry pie! I make it with sour cream pastry, wow is it good. Just the right amount of sweetness too. I added half a tsp of ginger which just gives it a little zip. Thank you for this recipe, it’s a keeper.

  3. 5 stars
    Oh, Nicole. “She’s a no nonsense kinda lady who enjoys the simple pleasures in life: a delicious meal, a competitive game of cards, wearing a new “top,” a glass of Bailey’s on the rocks, a juicy romance novel or soap (aka “stories”) and the warmth that comes with having the whole family together.” Jesus, that part about Ro made my allergies kick in - big time. My eyes started watering and I had to get up to blow my nose twice. Your grandmother must be about the age my own mother would have been had not Alzheimer’s taken her some years back. That was just a beautiful representation of Italian-American grandmothers and Moms who spent their time at the Jersey shore and Philadelphia taking care of an extended family. I love the pie recipe - though I doubt that I’ll make it since we rarely eat desserts much these days - but the post is going to remain one of my favorites. And I have many favorites. I just told my wife at dinner tonight that you know that you have arrived when your recipes make it to Epicurious.com. (with attribution) -- we just had your Pistachio Crusted Barramundi with Orange-Fennel Salad tonight. Your version is way better than mine and I’ll hate you forever for that. (Just kidding…) Best wishes and keep rocking the blog.