If you have never tried baking a fruit based pie, this recipe is for you. It’s so easy and very light on sugar to bring out the most natural blueberry flavor.
When my mother-in-law was visiting a few weeks ago, we made a pie with the blueberries Penelope and I picked. The recipe is from Maria Muller, Penelope’s Great-Great Oma (that’s Grandma in German.)
I am so excited to share this family recipe. I did not grow up cooking with my mother, nor do I have any recipes from either of my grandmothers, so I absolutely treasure this recipe. It doesn’t hurt that it is super delicious as well. The full printable recipe is at the bottom of this post.
To start, make the pie crust by combining the following:
-1 stick unsalted butter
-2 cups self rising flour (gluten free flour mix works as well!)
-1/3 to 3/4 cup sugar (depending on how sweet you want the dough)
-1 whole egg
Mix all the ingredients by hand in a bowl. When all the ingredients are mixed and form a smooth ball, take out and roll over a piece of freezer paper until is nice and smooth.
Press dough into a buttered pie pan and make sure its pressed in evenly. I only had a glass pie pan, and it you can’t use glass for some reason with this recipe, so we did it this non-stick square pan I had. Put some bread crumbs on top, just a thin layer that covers all the dough. The bread crumbs soak up the moisture from the fruit, so the crust is not soggy. This part is crucial or you will have a soggy crust. Gluten-free bread crumbs and coconut flour also work. Save some of the dough to make the pie crust top.
Pause to take a picture of Penelope and her Omi in her pretty new dress that Omi bought her! Thanks Omi!
For the filling we used about a pound of blueberries. I should have used more (there’s always next time!), because I love me some blueberries, but you have to be careful not to use too much or the pie crust will be soggy. Sprinkle sugar on top of the blueberries – your call how much. We didn’t put too much sugar since these blueberries were picked at the peak of ripeness and were crazy sweet already. You can also use green apples or figs, or really any kind of fruit! If you use green apples, cut 4 apples very thin and cover the whole pie crust, about 1 inch in height, sprinkle with sugar, and cinnamon.
We used the remainder of the pie crust and rolled up strips for the top. If we had used a normal pie pan, we would have done a more traditional grid pattern, but we did a P for Penelope instead! Bake in the oven at 350, for about 50 minutes. Then eat some pie right out of the pan, just like we did.
Learn from me: What you shouldn’t do is store the pie in the oven, so your counters are clear when people come over to see your house for sale, and then forget its in there and preheat the oven to cook something and ruin the rest of the pie. Selling my house is SO fun!
Hope you enjoy! Please leave a comment below if you make this recipe, it will make my heart smile to know other people are out there making this treasured family recipe. 🙂
Great-Great Oma’s Blueberry Pie
- 1 stick unsalted butter
- 1 cups self rising flour
- 3/4 cup sugar
- 1 whole egg
- Sprinkling of bread crumbs after dough is rolled out
- 1lb of blueberries
- Sprinkling of sugar
- Mix all of the crust ingredients by hand in a bowl
- When all of the ingredients are mixed and form into a smooth ball, roll out over a piece of freezer paper until it’s nice and smooth
- Press dough into a buttered pie pan, making sure to press evenly
- Sprinkle some bread crumbs on top, just a thin layer that covers all of the dough
- Reserve some dough to go over the top
- Fill with blueberries, sprinkle with sugar
- Create a grid pattern over the top with the remaining dough
- Bake at 350 for about 50 minutes
If you are interested in more healthy sweet treat recipes, my ecookbook Gluten-Free, Grain-Free Baking is exclusively available to the women in my healing summer program. If that is of interest to you, you should get on my email newsletter list (you will get an awesome free gift too: How To Stop Feeling Overwhelmed Online Class!), to be the first to know about when enrollment opens next year.