This recipe for Blueberry Pie with Oil Crust was handed down to me by my former mother-in-law in 1982. Without a doubt, she was a great cook and she explained to me that the beauty of the oil crust is that it doesn’t require butter or lard. She preferred Mazzola Oil, but any kind of light-tasting cooking oil will do.
Vintage Recipe for Blueberry Pie with Oil Crust
Oil Pie Crust Recipe
Ingredients
- 1.5 cup flour
- 1.5 tsp sugar
- 1 tsp salt
- 1/2 cup Mazzola oil
- 2 tbsp cold milk
Method
1. Mix dry ingredients in a 9” pie plate.
2. Put milk and oil in a measuring cup and mix.
3. Use a fork to combine wet and dry ingredients in the pie plate.*
*Grandma says, “To begin with, spread the mixture up the sides of the pie plate with your hands. Then cover the bottom of the plate. Finally, flute the edges of the crust. This pie crust will not make a double-crusted pie.”
Now on to the blueberry pie filling.
Preheat the oven to 425 degrees.
Ingredients
- 2 pints blueberries, rinsed and checked for stems
- 3/4 cup sugar
- 1 heaping tablespoon flour
- Cinnamon to taste
- 3/4 cup heavy cream
Method
1. Place cleaned blueberries in the pie shell.
2. Mix dry ingredients in a bowl.
3. Add heavy cream to dry mixture and pour over blueberries.
Baking time for Blueberry Pie with Oil Crust.
1. Bake at 425 degrees for 15 minutes with foil covering the edges of the crust.
2. Reduce heat to 375 degrees for 30 minutes removing the foil for the final 10 minutes.*
*I found this one needed 10-12 more minutes in my oven. Anyway, you’ll know when it’s done when you see the berries bubbling.
According to my notes on the original recipe, I messed around with the blueberry filling ingredients a bit. For example, I didn’t want to use heavy cream and tried different combinations of skim milk and light cream to get the fat and calories down. Eventually, I made a note to myself that all skim milk works. In addition, I cut the sugar down to less than 1/2 cup rather than 3/4 cup the recipe calls for.
Even so, I made no such adjustments to this vintage recipe today.
Now the taste test.
Not surprisingly, I didn’t have to look far for a volunteer. That’s because my daughter remembers enjoying this treat many times as a kid. So, we each helped ourselves to a good slice.
The verdict.
Not only does this pie have a rich, creamy blueberry flavor, but also a crust that tastes like shortbread.
Equally important, the recipe is simple and comes together quickly. In fact, the only possible trouble spot might be the oil crust. It’s different from other pie crusts because it can’t be rolled out. You have to mess around with it in the pie plate until it holds together.
For another vintage recipe, try this Dance Safari post, “No Mixer Banana Bread Recipe Circa 1986“.
Hahah… Barbara, Keith has been asking for a fruit pie lately. What a great coincidence!
I had to google ‘Mazola Oil’, I’ve never heard of it. Thank goodness it’s just corn oil. 🙂
I wonder if other fruits can be used, like apple? 🙂
Grandma was a big fan of Mazola Oil, but any old oil will do. The only variation that I’ve done is to mix some sliced peaches in with the berries. That was a good combo. Wait till you try that crust – yummy.
Barbara
Okay, Barbara, I have to tell you about the fabulous pie I made today! YUM! YUM!
Being ‘vegan’ I made one change. Instead of a dairy cream I made a cashew yoghurt using soy milk and 2 probiotic capsules to set it. Wow. This, in itself, is great. I’ll be eating lots of cashew yoghurt in future!
I used less sugar, about half – and it still tasted great. Next time I make it I’ll be using date sugar, which is also yummy!
Instead of blueberries I used cherries – straight from the freezer. They were awesome. So sweet! Next time I’ll also be using frozen blueberries. Fresh ones are extremely expensive at this time of year. But, frozen ones are just as great and quarter the price.
As for the pie crust. Well, blow me down with a feather. It is amazing!
You are amazing!
xoxoxo
Wow, that sounds great, Carolyn. I’m heading to the supermarket now. I think I’ll pick up some cherries and try it out. It sounds like a great Mother’s Day treat. Thanks for the update.
Barbara
I have a little request, Barbara.
I luv this recipe so much, I’d like to create a post using your ingredients and your Granny’s advice re using your hands to ‘spread the dough’. But, I’ll also add the vegan changes as well.
Naturally, there’ll be a link to your original post… Yes, I am really head over heals in love with this one. Just quietly – so is Keith… Hahahh.. 🙂
That’s an awesome idea, Carolyn. Go for it!
Barbara