Best Grandmas Blueberry Cream Pie Recipes

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OLD-FASHIONED BLUEBERRY PIE



Old-Fashioned Blueberry Pie image

I got this recipe from EatingWell Magazine, and it is just and old-fashioned blueberry pie and so delicious!!

Provided by Chef mariajane

Categories     Pie

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

4 cups fresh blueberries or 4 cups frozen blueberries
2/3 cup sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 (9 inch) double crust pie crusts
1 tablespoon butter
2 tablespoons cream or 2 tablespoons milk

Steps:

  • Preheat the oven to 400°F.
  • Rinse and drain the fresh blueberries or drain the frozen blueberries. Set aside.
  • In a bowl, combine the sugar and cornstarch and mix well until all the lumps disappear. Add the blueberries and lemon juice. Toss to combine.
  • Roll out half of the dough and fit it into a 9-inch pie pan. Fill with the blueberry mixture. Dot with butter. Roll out the remaining dough. Moisten the edge of the bottom crust with water. Fit top crust over the filled pie. Trim and crimp edges. Make 2 or 3 vent holes in the top crust.
  • Brush the top crust with the cream or milk. Place the pie on a baking sheet with sides. Bake for 15 minutes. Reduce the heat to 350F and continue baking for 30 minutes or until the crust is golden and the filling is bubbling.

GRANDMA'S BLUEBERRY PIE



Grandma's Blueberry Pie image

This is the best blueberry pie you will ever eat!

Provided by Natalie

Categories     Desserts     Pies     Vintage Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 7

1 ¼ cups white sugar
3 tablespoons quick-cooking tapioca
½ teaspoon ground cinnamon
3 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter
1 pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
  • Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
  • Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.

Nutrition Facts : Calories 289.5 calories, Carbohydrate 52.2 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.2 g, Protein 1.8 g, SaturatedFat 2.8 g, Sodium 127.8 mg, Sugar 36.7 g

OLD-FASHIONED BLUEBERRY CUSTARD PIE



Old-Fashioned Blueberry Custard Pie image

Blueberry custard pie, a delicious summer treat.

Provided by coldlander

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

2 (9 inch) prepared pie crusts
3 eggs, slightly beaten
1 ¾ cups white sugar
4 tablespoons all-purpose flour
3 tablespoons cornstarch
2 tablespoons milk
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon salt
3 cups fresh blueberries

Steps:

  • Preheat the oven to 410 degrees F (210 degrees C). Line a pie plate with 1 pie crust.
  • Beat eggs slightly in a large bowl. Mix in sugar, flour, cornstarch, milk, nutmeg, cinnamon, and salt. Add blueberries; stir to combine. Pour blueberry mixture over the bottom crust.
  • Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
  • Bake in the preheated oven until center is set, about 50 minutes.

Nutrition Facts : Calories 483.5 calories, Carbohydrate 78.4 g, Cholesterol 70.1 mg, Fat 17.2 g, Fiber 3.2 g, Protein 6.1 g, SaturatedFat 4.4 g, Sodium 335.2 mg, Sugar 49.6 g

BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1-1/3 cups vanilla wafer crumbs (about 40 wafers)
2 tablespoons sugar
5 tablespoons butter, melted
1/2 teaspoon vanilla extract
FILLING:
1/4 cup sugar
3 tablespoons all-purpose flour
Pinch salt
1 cup half-and-half cream
3 large egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
TOPPING:
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch

Steps:

  • Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.

Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.

BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Well over 100 years old, this recipe has been part of my family forever. My Grandmother, born in the 1880's taught it to us, and who taught it to her, I have no clue. It turns out to be a very large pie with a layer of custard, topped with a layer of blueberries, and then a layer of meringue. If you like blueberries, its a keeper. My Grandma always said that you could make a smaller pie by using a pint of blueberries, but we have never tested that theory.

Provided by Barbara

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 50m

Yield 16

Number Of Ingredients 11

1 recipe pastry for a (10 inch) single crust pie
1 cup white sugar
2 egg yolks
1 tablespoon quick-cooking tapioca
1 pinch salt
1 tablespoon lemon juice
¼ cup milk
1 quart fresh blueberries
2 egg whites
1 tablespoon all-purpose flour
1 tablespoon white sugar

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
  • In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.
  • Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust.
  • Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set.

Nutrition Facts : Calories 160.3 calories, Carbohydrate 27 g, Cholesterol 25.9 mg, Fat 5.4 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 82 mg, Sugar 17.8 g

GRANDMA CATHERINE'S BLUEBERRY PIE



Grandma Catherine's Blueberry Pie image

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...

Provided by Catherine Bowman

Categories     Fruit Desserts

Time 45m

Number Of Ingredients 12

3 c fresh blueberries
1 c sugar
1/4 c all-purpose flour
1 dash(es) salt
1 Tbsp lemon juice, fresh or conentrate
2 Tbsp butter or margarine
1 double pie crust recipe (below)
DOUBLE PIE CRUST RECIPE
1 c butter flavor shortening
3 c all-purpose flour
1 tsp Kosher salt
6 Tbsp cold water

Steps:

  • 1. 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.
  • 2. Add the water and then cut the ingredients until the dough comes together.
  • 3. Divide into 2 balls.
  • 4. Roll each ball out each large enough to fit the pie pan.
  • 5. Place the bottom crust into the pie pan (traditional, not deep dish) and trim the edges.
  • 6. For the pie filling, combine berries, sugar, flour, salt, and lemon juice.
  • 7. Fill an 8 or 9-inch pastry-lined pie pan with the blueberry mixture.
  • 8. Dot top with butter.
  • 9. Then add the top crust.
  • 10. Slit the top.
  • 11. Optional before baking - using a pastry brush, brush the top with milk.
  • 12. Sprinkle the top with granulated sugar.
  • 13. Bake in a 375 oven for 55-60 minutes.
  • 14. Let the pie cool.

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