Old-fashioned Blueberry Pie with Meringue

slice of pie

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.

recipe for blueberry pie with meringue
Source: Recipes for Everyday by Janet McKenzie Hill (1919)

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

  • Servings: 5-7
  • Difficulty: moderate
  • Print

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.

34 thoughts on “Old-fashioned Blueberry Pie with Meringue

  1. 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.

  2. 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!

  3. 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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s