I decided to bake a blueberry pie for July 4th. This is my mom’s recipe which she got from a 1942 cookbook (originally published in 1938) “The American Woman’s Cookbook” edited by Ruth Berolzheimer. The book has lasted all these years, with a little help from duct tape on the binding, but it’s still a gem. It has not only recipes for everything one could possibly think of from the late ’30s and ’40s, but guides to entertaining, special section of French recipes, info on herbs and spices.
Jane’s Blueberry Pie though was always a hit. If you were a Crosby or related, you probably ate a slice of her blueberry pie some time throughout the years. She made excellent apple and pear pies too. She always had one of her pies ready to bake from the freezer when company stopped by. Oddly, I din’t care for it when I was a child. I didn’t really like any “berry” pie. My favorite was apple. Times change. I now love blueberry pie.
The first time I baked this pie was about three or four years ago. I thought, hey, I want to bake a blueberry pie, just like mom used to bake. I dug out this cookbook from my cookbook collection, and opened it up. Lo, and behold, I opened the book right to the page for Blueberry Pie! Seriously. There it was. Mom’s favorite recipe for blueberry pie.
I’ve been using this recipe ever since. This year I’ve kicked it up just a notch. I used “raw sugar” instead of refined white sugar. I also added a drop of lemon essential oil to it. Instead of using 1 1/2 T lemon juice, I used 1 T lemon juice and 1 drop of lemon essential oil.
The original recipe used homemade crust for double crust pie. I usually get a commercial prepared pie crust package that’s ready to use from the grocery dairy section. Mom ALWAYS used her own homemade pie crust through.
So here it is, and wow! Great blueberry pie to celebrate July 4th!
Thank you mom for all your great recipes.
Jane's Blueberry Pie
A delicious pie using fresh blueberries.
- 4 cups blueberries
- 1 cup sugar
- 4 tablespoons flour
- 1/8 teaspoon salt
- 1 1/2 tablespoons lemon juice (or 1 tablespoon lemon juice and 1 drop lemon essential oil)
- 1 package pie crusts (top and bottom crust) or better yet, make your own crust (mom always made her own)
- Mix berries with sugar, flour, salt and lemon juice. Sprinkle a little flour on bottom of pie plate. Line pie-pan with pastry, lightly sprinkle with flour, and pour in filling. Cover with top crust. Brush egg white over crust and sprinkle with large sugar (raw sugar). Cut a few slits in the top crust to release steam.
- Bake in very hot oven (450 degrees) for 10 minutes. Reduce temperature to moderate (350 degrees) and bake 20 – 30 minutes longer. Makes 1 9-inch pie.