I recently found a 1919 recipe for Blueberry Pie with Meringue that made my mouth water – yet it called for canned blueberries (which didn’t seem very appealing to me). A hundred years ago blueberries were available only a few weeks a year, and to preserve the goodness of the berries for later use, many were canned. As a result, cooks needed recipes that called canned blueberries.
I generally permit myself to make only minimal changes when making old recipes, but there exceptions to every rule. Since I just couldn’t bring myself to use canned blueberries – and since I really wanted to try this recipe, I decided to substitute fresh berries for the canned ones.
The recipe turned out well – though the baking time was longer when fresh blueberries are used. The blueberries in the filling were embedded in a lovely, almost custard-like sauce; and, when topped with an airy meringue, it created an irresistible pie.
Here is the recipe updated for modern cooks.
Blueberry Pie with Meringue
2 cups blueberries
2 egg yolks
1tablespoon lemon juice
2/3 cup sugar
3 tablespoons flour or 2 tablespoons corn starch
1/4 teaspoon salt
1 8-inch (small) pie shell
Meringue
2 egg whites
4 tablespoons (1/4 cup) sugar
Preheat oven to 425° F. Put egg yolks, lemon juice, sugar, flour (or corn starch) and salt in a mixing bowl; beat until thoroughly combined. Crush about a quarter of the blueberries with a fork or your fingers, then stir all the blueberries into the sugar mixture. Pour the blueberry mixture into the pie shell. Place in oven, and bake for 10 minutes. Reduce heat to 350° F. Cook an additional 35 minutes or until the filling thickens. (As the filling cooks, it will first be very juicy; and then will become thicker.)
In the meantime, make the meringue. Place egg whites in a bowl, and beat the egg whites until they form stiff peaks. Gradually add sugar while continuing to beat. Then spoon on top of the pie and swirl. Reduce oven temperature to 325 ° F. Place pie back in the oven and bake for an additional 15 minutes or until the meringue is lightly browned.
A Hundred Years Ago 
That sounds a great variation on good old lemon meringue pie.
My thoughts, too. I would probably use frozen blueberries.
Frozen blueberries would work well. The cooking time may need to be adjusted a bit.
I think that meringue pies were much more popular a hundred years ago than what they are now. I often see a variety of meringue recipes in hundred-year-old magazines and recipe books, and have made several of them over the years. In addition to making Lemon Meringue Pie, I’ve made Butterscotch Pie with Meringue, Fig Meringue Pie, and Raisin Meringue (Funeral) Pie.
Sounds good. I have a pint of blueberries sitting in my fridge. Thinking about pie!
I think that you’d like this recipe. It’s tasty.
Wow, this sounds amazing! I can’t wait to try it.
It’s yummy.
Good choice to use fresh over canned. Looks delicious!
It’s fun to think about how food ingredients have changed over time – though I definitely would recommend fresh blueberries over canned.
I like meringue on anything.
So do I. 🙂
Delicious!!!
It’s a wonderful pie.
Oh my, does that sound yummy!
It’s good.
The recipe looks great, but I have a shortcut. Grandson David adores blueberries, so I just buy a box a week for him. He doles them out to himself and is perfectly content to eat them raw. Saves me lots of time, and the berries are good for him.
Works for me – and definitely is the healthier option. 🙂
But your pie was picture-perfect!
I love a meringue topping and over blueberries that sounds like a plan 🙂 Lovely recipe Sheryl 🙂
If you like both meringue and blueberries, you’d enjoy this recipe.
I am sure we will, Sheryl..Not so many recipes at the moment using meringue like this maybe they will make a comeback 🙂
I’m not sure why meringue pies don’t seem to be very popular any more.
Neither am I perhaps we should start a trend 🙂
I don’t make a meringue pie very often (lemon) but I love the idea of blueberries as the filling.
Meringue and blueberries are a nice combination.
Looks great! I make blueberry muffins and have tried frozen and fresh – fresh are better. Have never used canned blueberries. We seem to go through about a pint of fresh blueberries right now as they have been really good. Husband eats them for a snack and of course they are good for us. But he would love your pie!
Blueberries are one of my favorite fruits – both just to eat and in pies. 🙂
Oh my, meringue on blueberry pie… that sounds wonderful! I ,too am fond of blueberries, canned ,frozen or fresh! I’ve canned plenty of berries ,would also make a syrup to go over pancakes.
I’ve canned lots of cherries over the years, but never tried canning berries. Maybe I should give it a try. Blueberry syrup sounds really good.
Delicious. Your wonderful photo is very tasty looking.
Thank you! It’s nice to hear that you liked this photo. I’m trying to improve my photography skills.
I want some. Right now. My stomach is rumbling and I just ate!
I think that you’d like this recipe. It’s yummy.
Sounds fantastic!!