Pie in the summer… Is there anything more perfect? With blueberry season gone before you can blink, be ready by using those blueberries for a pie! Roll out a pie crust, stir blueberries with some sugar and flour, bake and BAM! Blueberry pie.
Happy almost 4th of July! Do you have fun plans for the 4th? I am still in Europe, so obviously not much celebrating the 4th over here, but once we get back, I plan on having some family over for a belated 4th celebration. OK, no time for chit-chat today because we have to talk pie. You caI made this pie a few weeks ago and actually had a piece of it the night before my triathlon (maybe not the best idea?). However, the triathlon was awesome and I am really glad of how things turned out. Maybe I should have pie before my races more often? Any ways blueberry pie is a summer classic, and this pie will defiantly not disappoint. I find it so funny people always think pie is like so hard to make, when really the saying “easy as pie” could not be more true. For this pie I used the pie crust from this recipe. Now go and enjoy blueberry season by making some pie!
1 prepared double pie crust
4 cups blueberries
3/4 cup granulated sugar
3 tablespoons flour
Extra granulated sugar and cinnamon for dusting the crust
1) Preheat oven to 375 degrees.
2) In a large bowl, combine blueberries, sugar, and flour. Place first pie crust into a 9 inch round pie pan. Pour filling into prepared crust, then layer the second crust over the filling. Sprinkle with sugar and cinnamon.
4) Cover the edges of the pie with foil and bake for 25 minutes. Remove foil and bake for another 20-25 minutes, or until the top of the crust is golden brown. Pie will stay good covered in the fridge for up to 4 days.
Recipe from “Better Homes New Cookbook”