These are Grandma's favorite old fashioned blueberry pie recipes. Blueberries are truly delicious, especially when fresh picked and baked into a pie that's served warm from the oven with a generous scoop of homemade vanilla ice cream. Discover for yourself how good they taste.
Mom's Recipe Scrapbooks (1920s)
Wash and dredge blueberries with flour; then scatter among them 1/2 cup sugar for each pint of berries. Fill paste shells with this, dot with butter, cover with another crust and bake. Bake at 450°F for 15 minutes, then reduce oven heat to 350°F and continue baking until done.
These are richer than blueberry or huckleberry pies when made in the usual way, the flour thickening the juice slightly and the butter tempering the acid.
1/4 cup flour
1 cup granulated sugar
1/8 teaspoon salt
4 cups fresh blueberries
1 teaspoon lemon juice
1 tablespoon butter
Line a 9-inch pie plate with pastry. Sift flour, sugar, and salt together. Sprinkle about 1/4 flour mixture over the uncooked bottom crust, then add the blueberries and the remaining flour mixture.
Sprinkle evenly with lemon juice and dot with butter. Add the top crust, seal the edges, and flute.
Bake at 450°F for 15 minutes, then reduce oven heat to 350°F and continue baking until blueberries are tender, about 30 minutes.
The Boston Cooking-School Cook Book (1916)
2-1/2 cups berries, 1/2 cup sugar, 1/8 teaspoon salt, flour. Line a deep plate with plain paste, fill with berries slightly dredged with flour; sprinkle with sugar and salt, cover, and bake forty-five to fifty minutes in a moderate (350°F) oven.
For sweetening, some prefer to use one-third molasses, the remaining two-thirds to be sugar.
Six green grapes (from which the seeds have been removed) cut in small pieces much improve the flavor, particularly where huckleberries are used in place of blueberries.
Commercially grown blueberries can often be found for sale in supermarkets, and baskets of handpicked wild blueberries can sometimes be purchased from roadside stands in areas that support their growing.
My wife Vicki loves to pick Highbush blueberries in season at a cultivated blueberry farm called Wilmot Orchards located near Newcastle, Ontario, just north of Lake Ontario. Their picking season starts late July through August.
The blueberry farm grows several cultivated Highbush varieties that vary in their ripening times, allowing up to six weeks picking during blueberry season.
Varieties vary between tart and sweet tasting, and the later in the season, the sweeter the berry.
The acres of ripe, plump berries are plentiful on bushes 5 to 6 feet high, so you can pick your own while standing comfortably, and the ripe berries make awesome homemade pies with any of the old fashioned blueberry pie recipes.