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Blueberry Cream Pie

By: Barbara  
"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."

Rating: This weblink has been rated 29 times with an average star rating of 3.7 Read Reviews (22)

Rate/Review | 1,079 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 1 - 10 inch deep dish pie
 

Ingredients

  • 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
  • 1/4 cup milk
  • 1 quart fresh blueberries
  • 2 egg whites
  • 1 tablespoon all-purpose flour
  • 1 tablespoon white sugar

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
  2. 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.
  3. 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.
  4. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 160 | Total Fat: 5.4g | Cholesterol: 26mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2003 by GoodKitty 
This is an EXCELLENT old-fashioned recipe. I can understand why this got a few bad... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2004 by SPIKERDINK 
I made this pie twice - the first time I did it while I was on vacation at a friend's house. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2003 by BONNIE 
Yummy! My husband said it was the best blueberry pie he'd ever eaten. Don't expect... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2003 by CBURMANIA 
This is a great recipe, I received rave reviews for this pie. Loved how it all separated into... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by GEM220 
This pie did not come out well at all. There was hardly any custard in it, and although it... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by MARGIEW48 
I followed the recipe and it did not turn out with a custard. There was a little bit of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2008 by Savannah 
Thank you so much for sharing your recipe! What a fabulous pie! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2002 by PABWJB 
This is probably the best tasting blueberry pie we have ever had and I will definitely make it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2004 by Lisa Joseph 
This is a very good blueberry pie recipe. It was a little hard blending the egg yolks and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 7, 2003 by ARANDYGAIL 
This recipe is excellent. I will make it over and over! MORE

 
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