My Mom’s Blueberry Pie is neither fancy nor flashy, but it is delish. It is very easy to make as my Mom always used a pre-made refrigerated dough for the pie crust, such as Pilsbury. Of course, I can rock out dough from scratch but I’m sharing the pics and the recipe as true to my Mom would have done it.
I always serve with a dollop of whipped cream. Mom often had a container of Cool-Whip on hand, being the 80s mom that she was.
The filling of the pie comes together quickly, and most of the berries remain uncooked. Just stir them in once the stovetop portion of the recipe is completed.
The key to the pie’s success is patience: Make sure to let the pie crust and filling cool before merging the two elements together. Then, let the pie set for a few hours. It is wonderful at room temp or chilled in the refrigerator.
Mom’s Blueberry Pie
Course: DessertCuisine: AmericanDifficulty: Medium8
servings15
minutes15
minutes10-12
minutes2-24
hoursIngredients
1 Pillsbury refrigerated pie crust at room temperature
1 cup sugar
3 Tbsp. cornstarch
1/2 tsp. salt
1 cup water
1 quart blueberries
1 Tbsp. unsalted butter
Directions
- Preheat oven to 450 degrees Fahrenheit. Line a 9-inch pie plate with unrolled pie crust. Crimp edge as desired. Prick sides and bottom with fork. Bake 10-12 minutes until crust is lightly golden. Set aside to cool for 30 minutes.
- Meanwhile, make the filling. In a medium sauce pan over medium-low heat, add sugar, cornstarch and salt. Stir. Add water and 1 cup of blueberries. Bring to a gentle simmer and continue stirring until mixture is thick and syrupy, about 10-15 minutes.
- Remove from heat and stir in butter until melted. Stir in remaining berries. Set aside to cool for 30 minutes.
- Once crust and filling are cool, pour filling into the prepared pie crust. Let pie set for about 2 hours. You may serve at room temperature or place in refrigerator for a firmer filling.
- Serve with whipped cream or ice cream.
