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.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
16
Yield:
1 - 10 inch deep dish pie
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

160 calories; protein 2.1g; carbohydrates 27g; fat 5.4g; cholesterol 25.9mg; sodium 82mg. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/13/2003
This is an EXCELLENT old-fashioned recipe. I can understand why this got a few bad reviews-it's a tad complicated to put together the first time around. Here's my 2cents worth to make this pie a little easier to make: When I beat the yolks and sugar together I could not get all the sugar to dissolve. To remedy this I added my lemon juice next (and in fact I used the juice of lemon) and beat this nice and smooth. Instead of tapioca I added 3 tablespoons of flour to this mixture. (I prefer flour to tapioca as a thickener in my pie: either will do nicely) Then add the salt stir in the milk and then the blueberries.In a separate bowl beat your egg whites nice and stiff and gently fold into the blueberry mixture.Sprinkle the flour and sugar into the pie shell as the recipe suggests and pour in the filling.I found the top of the pie turned golden very quickly;I tented tinfoil over the top to slow this down for the rest of the baking time.BE SURE to tent it high' this pie rises like a souffle during baking (then sinks as it cools) and if the top touches the foil you will lose your meringue-like crust! I also covered my crust edge in foil to prevent browning.The end result is a mouth-watering seconds-please blueberry pie unlike any other.There is a thin custard' like bottom a creamy blueberry middle and a thin meringue crust.You will NOT be disappointed with this one-THANK YOU Barbara for sharing this family treasure! Read More
(105)

Most helpful critical review

Rating: 1 stars
08/29/2002
This pie did not come out well at all. There was hardly any custard in it and although it looked good when it came out of the oven as it cooled it went flat! It tasted ok but not a keeper for me. Read More
(7)
37 Ratings
  • 5 star values: 18
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
12/13/2003
This is an EXCELLENT old-fashioned recipe. I can understand why this got a few bad reviews-it's a tad complicated to put together the first time around. Here's my 2cents worth to make this pie a little easier to make: When I beat the yolks and sugar together I could not get all the sugar to dissolve. To remedy this I added my lemon juice next (and in fact I used the juice of lemon) and beat this nice and smooth. Instead of tapioca I added 3 tablespoons of flour to this mixture. (I prefer flour to tapioca as a thickener in my pie: either will do nicely) Then add the salt stir in the milk and then the blueberries.In a separate bowl beat your egg whites nice and stiff and gently fold into the blueberry mixture.Sprinkle the flour and sugar into the pie shell as the recipe suggests and pour in the filling.I found the top of the pie turned golden very quickly;I tented tinfoil over the top to slow this down for the rest of the baking time.BE SURE to tent it high' this pie rises like a souffle during baking (then sinks as it cools) and if the top touches the foil you will lose your meringue-like crust! I also covered my crust edge in foil to prevent browning.The end result is a mouth-watering seconds-please blueberry pie unlike any other.There is a thin custard' like bottom a creamy blueberry middle and a thin meringue crust.You will NOT be disappointed with this one-THANK YOU Barbara for sharing this family treasure! Read More
(105)
Rating: 5 stars
10/17/2003
Yummy! My husband said it was the best blueberry pie he'd ever eaten. Don't expect "meringue" it is more of a thin meringue-like layer. Also the "layers" aren't that thick which is where some of the confusion is coming from. But the blueberries and "cream" do kinda separate. I used frozen berries. Can't wait to try it with fresh! Read More
(14)
Rating: 4 stars
07/11/2004
I made this pie twice - the first time I did it while I was on vacation at a friend's house. He did not have a stand alone mixer so I incorporated the eggs and sugar with a hand mixer and stopped after 6 minutes. Also I was using a prepared pie shell which made a big difference (I used a 9" shell). The pie was good but I could see the potential!! When I came home I started all over again - this time with my stand alone mixer. I beat the yolks a full 15 minutes and incorporated the sugar over 10 of those minutes. This step made the big difference. Also I cut back to 1 pt of blueberries. Those two changes and the pie was superb!! Give it a chance - you won't regret. Read More
(12)
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Rating: 5 stars
10/14/2003
This is a great recipe I received rave reviews for this pie. Loved how it all separated into 3 different layers. Will Make this Again... Read More
(9)
Rating: 1 stars
08/29/2002
This pie did not come out well at all. There was hardly any custard in it and although it looked good when it came out of the oven as it cooled it went flat! It tasted ok but not a keeper for me. Read More
(7)
Rating: 5 stars
09/03/2002
This is probably the best tasting blueberry pie we have ever had and I will definitely make it again. However it doesn't look very appetizing because the meringue gets dark even though I tented it with foil midway through the baking. Also I was unable to get the sugar to dissolve with the egg yolks - there just wasn't enough liquid. I beat this for 20 minutes with no success. I had to add drops of water. I'm wondering if some ingredient is missing here! Read More
(6)
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Rating: 1 stars
08/29/2002
I followed the recipe and it did not turn out with a custard. There was a little bit of meringue on top. I don't know what I did wrong. It sounded so good but it turned out more like a cobbler. Read More
(5)
Rating: 5 stars
08/21/2008
Thank you so much for sharing your recipe! What a fabulous pie! Read More
(5)
Rating: 5 stars
06/16/2009
What a great recipe - even tastier with a teaspoon or so of finely grated lemon zest added along with the lemon juice! I've made a 9-inch deepdish pie version of it several times now using just a pint of blueberries as suggested and making no other changes in the recipe other than adding lemon zest. I'm not sure my sugar completely dissolved in mixing even after 15 minutes of beating plus beating with lemon juice but it didn't affect the outcome. I've been careful to see that my blueberries are completely dry before using them since the problems some have had with the recipe sound like there was too much liquid and the pie has been perfectly wonderful every time. Read More
(3)
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