Unlike most food blogs, we like to get down to the recipe asap. So here it is, with our comments below. 🙂
- Two prepared roll-out frozen pie crusts
- 4 cups of blueberries (fresh or canned)
- 3 tablespoons heavy whipping cream
- 4 tablespoons all-purpose flour
- ½ cup brown sugar
- A dash of ground cinnamon
- 1 egg, beaten in a cup with 1 tablespoon water
- Spray or butter a pie pan. Lay and shape one roll-out pie shell into the pan. Take the other crust and cut it into strips for later.
- Preheat oven to 400.
- In a large bowl, stir together the milk and flour, then brown sugar and cinnamon. Add blueberries (if canned, be sure to drain completely) and stir. Pour into bottom crust.
- Take the strips of dough and weave them into a lattice top on top of the pie. Pinch the edges to seal them together. Brush the crust lightly all over with the egg mixture and sprinkle it with brown sugar.
- Put the pie on a baking sheet on the bottom rack of the oven and bake for 20 minutes. Reduce heat to 375 and move pie to top rack. Cover the rim of the pie crust with foil to make sure it doesn’t get burnt. Continue to bake at 375 until crust is golden and the filling is bubbling. (This takes about 20 minutes.)
- Let the pie cool to set and thicken before serving, so the pieces will come out whole.
- Serve warm with whipped cream or vanilla ice cream.
Molly’s take: I adapted this recipe from the original found on http://shewearsmanyhats.com/easy-blueberry-pie-recipe/. At first, it was way more complicated than I wanted for an easy pie. After making the pie, I realized it could be a lot simpler. The original recipe says instead of immediately baking the pie, you can also freeze it for up to two months in plastic wrap and a large plastic Ziplock freezer bag. I haven’t tried this, but it could be good to have on hand! All in all, the pie is delicious and my blueberry-loving husband couldn’t stop eating it. 🙂 Out of all the pies I’ve made, it was one of the easiest, even with the lattice on top.
Matthew’s take: A basic blueberry pie is one of my favorite desserts. It walks the line between decadent dessert you can top with ice cream and dessert that can pass for a breakfast option. This blueberry pie recipe is as good as any I’ve had, and we made it with canned berries. Making it with fresh berries in season would put the pie over the top. The lattice crust was a very nice touch, both for taste and for presentation. This is one of those recipes that could be replicated with other berries. If you like berry pies like I do, this one gets an A+ for presentation and an A for taste.