Blueberry Pie From Mom: A Recipe Filled with Love

Blueberry pie from mom. Just the words themselves conjure up feelings of warmth, nostalgia, and the sweet, juicy taste of summer, don’t they? I can almost smell it baking now, that unmistakable aroma of buttery crust mingling with bursting blueberries filling the kitchen. This isn’t just any pie; it’s a slice of pure, unadulterated comfort, a taste of home that transcends generations.

For me, and I suspect for many of you, blueberry pie from mom represents more than just a dessert. It’s a symbol of love, care, and the simple joys of life. Blueberry pie has deep roots in American culinary history, becoming a beloved staple as early settlers discovered the abundance of wild blueberries across the continent. It quickly became a symbol of resourcefulness and the ability to create something delicious from the land.

What is it about blueberry pie that makes it so universally adored? Perhaps it’s the perfect balance of sweet and tart, the satisfyingly flaky crust that gives way to a burst of juicy blueberries. Or maybe it’s the sheer convenience – a relatively simple recipe that yields a stunning and crowd-pleasing dessert. Whatever the reason, blueberry pie holds a special place in our hearts and on our tables, and I’m so excited to share my mom’s cherished recipe with you. Get ready to bake a pie that will transport you back to your fondest memories and create new ones for years to come!

this Recipe

Ingredients:

• For the Crust:
• 2 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
• ½ cup vegetable shortening, very cold
• 6-8 tablespoons ice water
• For the Blueberry Filling:
• 6 cups fresh blueberries, rinsed and picked over
• ¾ cup granulated sugar, plus more for sprinkling
• ¼ cup all-purpose flour
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ¼ teaspoon ground cinnamon
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg, beaten (for egg wash)

Preparing the Crust:

1. In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the flour, which is crucial for flavor and gluten development.
2. Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs. The key here is to work quickly and keep the ingredients cold. If the butter melts, the crust will be tough instead of flaky. You should see some pea-sized pieces of butter remaining. These pockets of butter will create steam during baking, resulting in a flaky crust.
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Be careful not to overmix. You want just enough water to bring the dough together. The amount of water needed can vary depending on the humidity. Stop adding water when the dough just starts to clump together.
4. Divide the dough in half. Flatten each half into a disc about 1 inch thick. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling time is essential. It allows the gluten to relax, making the dough easier to roll out, and it also allows the butter to firm up, which contributes to flakiness.

Preparing the Blueberry Filling:

1. In a large bowl, gently combine the blueberries, sugar, flour, lemon juice, lemon zest, and cinnamon. The flour helps to thicken the filling as it bakes, preventing it from being too runny. The lemon juice and zest add brightness and enhance the blueberry flavor. The cinnamon provides a warm, subtle spice that complements the blueberries perfectly. Be gentle when mixing to avoid crushing the blueberries.
2. Dot the blueberry mixture with the small pieces of butter. This adds richness and flavor to the filling.

Assembling and Baking the Pie:

1. Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack of the oven. This will help to catch any drips from the pie and prevent your oven from getting messy.
2. On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. The dough should be about ? inch thick. Be sure to roll from the center outwards, rotating the dough frequently to prevent it from sticking to the surface. If the dough becomes too warm and sticky, return it to the refrigerator for a few minutes to chill.
3. Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate. Trim any excess dough, leaving about a 1-inch overhang.
4. Pour the blueberry filling into the prepared pie crust. Spread the filling evenly.
5. Roll out the second dough disc into a 12-inch circle. You can either use this as a top crust or create lattice strips.
6. For a full top crust: Carefully transfer the rolled-out dough over the filling. Trim any excess dough, leaving a 1-inch overhang. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape during baking. This will prevent the crust from puffing up and cracking.
7. For a lattice top crust: Cut the rolled-out dough into strips about ¾ inch wide. Arrange the strips over the filling in a lattice pattern. To do this, lay half of the strips across the pie, spacing them evenly apart. Fold back every other strip. Place a strip perpendicular to the folded strips. Unfold the folded strips. Repeat with the remaining strips, alternating which strips are folded back each time. Trim the ends of the strips and crimp the edges of the lattice strips and bottom crust together to seal.
8. Brush the top crust (or lattice strips) with the beaten egg wash. This will give the crust a beautiful golden-brown color and a glossy sheen. Sprinkle the crust with a little extra granulated sugar for added sweetness and sparkle.
9. Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
10. Let the pie cool completely on a wire rack before slicing and serving. This is important because the filling will continue to thicken as it cools. If you cut into the pie while it’s still warm, the filling will be runny. Cooling the pie completely also allows the flavors to meld together.

Tips for Success:

• Keep everything cold: Cold ingredients are the key to a flaky pie crust. Make sure your butter, shortening, and water are all very cold.
• Don’t overmix the dough: Overmixing develops the gluten in the flour, which can result in a tough crust. Mix the dough just until it comes together.
• Chill the dough: Chilling the dough allows the gluten to relax and the butter to firm up, which contributes to flakiness.
• Use fresh blueberries: Fresh blueberries will give you the best flavor and texture.
• Don’t be afraid to experiment: Feel free to add other spices to the filling, such as nutmeg or ginger. You can also add a crumble topping instead of a top crust.

Serving Suggestions:

• Serve the blueberry pie warm or at room temperature.
• Top with a scoop of vanilla ice cream or whipped cream.
• Enjoy with a cup of coffee or tea.

Conclusion:

This isn’t just another recipe; it’s a slice of nostalgia, a taste of home, and a guaranteed crowd-pleaser. My mom’s blueberry pie is more than just a dessert; it’s a memory baked into every bite. The perfectly balanced sweetness of the juicy blueberries, the subtle tang of lemon, and the flaky, buttery crust create a symphony of flavors that will have you reaching for seconds (and maybe even thirds!). I truly believe this recipe is a must-try for anyone who appreciates a classic, comforting dessert.

But what makes this blueberry pie truly special is its versatility. While it’s absolutely divine served warm with a scoop of vanilla ice cream – a personal favorite, I must admit – there are so many ways to enjoy it. For a more decadent treat, try topping it with a dollop of freshly whipped cream or a drizzle of warm caramel sauce. If you’re feeling adventurous, a sprinkle of chopped pecans or almonds adds a delightful crunch. And for a lighter option, a simple dusting of powdered sugar is all you need to let the natural flavors of the blueberries shine through.

Looking for variations? Don’t be afraid to experiment! While I’m partial to the classic blueberry, you could easily substitute other berries like raspberries, blackberries, or even a mix of all three for a mixed berry pie sensation. You could also add a hint of spice, like a pinch of cinnamon or nutmeg, to the filling for a warmer, more comforting flavor profile. And if you’re short on time, you can even use a store-bought pie crust – though I highly recommend trying the homemade version at least once for the full experience!

Serving Suggestions:

* Warm with vanilla ice cream
* Topped with freshly whipped cream
* Drizzled with warm caramel sauce
* Sprinkled with chopped nuts
* Dusted with powdered sugar

Variations:

* Mixed berry pie (raspberries, blackberries, etc.)
* Add a pinch of cinnamon or nutmeg to the filling
* Use a store-bought pie crust (for convenience)
* Add a streusel topping for extra crunch

I’ve shared this recipe with countless friends and family members over the years, and it’s always a hit. It’s the perfect dessert for any occasion, from casual weeknight dinners to festive holiday gatherings. It’s also a wonderful way to use up fresh blueberries during the summer months.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake a blueberry pie that will impress your taste buds and warm your heart. I promise you won’t regret it!

And most importantly, I’d love to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear about your own blueberry pie adventures. Happy baking! I am confident that you will love this recipe as much as my family and I do. It’s a true testament to the power of simple ingredients and a little bit of love.