I’ve had the privilege of growing up with a mom that loves to bake. Every time I come home I can count on there being at least five baked goods to choose from. After dinner we always ask “What’s for dessert?” and her response sounds like our house has been transformed into a bakery. I’m definitely NOT complaining though 🙂
We don’t typically have homemade pie around the house, but I never really requested it because I just assumed they were too much work. I was so so wrong. Turns out pie only has about four ingredients and its very simple! My mind was blown. This new knowledge will be a game changer for sure.
The recipe she was following had three fillings to choose from: blueberries, blackberries or raspberries. Mixing all three was also an option. Blueberry pie makes my heart sing, so when I opened up the fridge to several containers full of the little gems I knew what was on the menu. ( praise hands )
First she took the prepared dough out of the fridge and let it sit while rinsing off the blueberries. The blueberries get coated in sugar and poured into the pie crust. Be sure to cut off the excess dough that will hang around the pie pan. You should probably do this before pouring the blueberries into the dough to avoid a mess! But hey, baking and a messy kitchen go hand-in-hand right?
After all the yummy, sugar-coated blueberries are in the pie crust, top it off with the rest of the dough. You can get creative with this part. I think that’s why I always assumed pie was difficult? Since it’s always too pretty to eat! My mom cut a simple design into the dough because we were in a rush to have it ready for dinner. I’ve seen some really fun designs on Pinterest. Then again what ISN’T on Pinterest?
The pie got brushed with milk and sprinkled with sugar to make for a crispy, brown crust. When it came out of the oven some of the blueberry juice had pushed through the slits in the dough. I loved the added touch it gave the pie. It made it clear that it was homemade and gave it a cozy feel. ( Can you use cozy to describe pie? )
I only got one picture of the entire, untouched pie because when I got home from the gym my dad had already cut himself a slice! I was only gone for an hour.. come on dad. But I can’t really blame him. I enjoyed mine on top of some Dulce de Leche frozen yogurt and I was in heaven! The pie didn’t set completely, so the juice was a perfect syrup to top off the ice cream.
What’s your favorite kind of pie? Share in the comments below!
- 1 Pie Crust
- 5 Cups Blueberries
- 2/3 Cup Sugar
- 3 Tbsp All-Purpose Flour
- Preheat the oven to 375 while you prepare and roll out the pie crust.
- In a large bowl, prepare the blueberry filling. Combine the sugar, flour and blueberries. Gently toss the blueberries until they’re coated. If you’re using frozen fruit, let the fruit thaw for 45 minutes. You want it to still be slightly icy.
- Pour the berry mixture into the pie crust and trim the excess pie crust around the pie plate.
- Cut slits into the second pastry circle so the pie is able to breathe. This is where you can get fancy and make whatever design you’d like!
- Cover the pie with the second pastry circle and pinch the edges keeping all the berries and sugar sealed inside.
- Brush the pie crust with milk and spring sugar on top to get a pretty, brown crust.
- Cover the pie with a pie crust shield so the edges don’t burn.
- Bake for 50 minutes.