Quick & Easy Blueberry Pie

It’s 4th of July eve and unfortunately the 4th falls on a Wednesday this year . Yes that’s right, smack dab dead in the middle of the week. So much for that 3 day weekend! If you’re like me, you’re probably strapped for time and haven’t put much thought into your 4th of July bbq/ dinner.

Well one thing you don’t have to worry about is dessert! This pie recipe is EASY PEASY and pretty impossible to mess up. It will give you more time to focus on the really important stuff like grilling or the perfect ratio of Drake to Bey/Jay on your playlist.

So with that being said, there will be NO piecrust making or rolling out with a baking pin. Trust me, I love a flaky homemade pie crust as much as the next blogger but we all know that can easily go wrong. Like really wrong, really fast… or maybe I just have piecrust problems….. Speaking of, if you have a full proof pie crust recipe please drop it in the comments 🙂

Meanwhile, let’s get to the recipe !

Quick & Easy Blueberry Pie

Ingredients

• 2 pre – made rolled pie crust – one for top, one for bottom (Try Trader Joe’s Brand or Pillsbury)
• 3 pints of fresh blueberries
• 2/3 cup of granulated sugar
• 1/3 cup of flour
• 1/2 teaspoon of cinnamon
• 1 Tbsp Lemon Juice
• 1 Tablespoon unsalted butter, cut into small pieces
• 1 large egg, lightly beaten with 1 Tablespoon milk

Other Items: 

• Pie Plate
• Cookie Cutter

Instructions

1. Follow directions on pie crust for thawing if using a frozen dough
2. Preheat oven to 400°F
3. Flour surface, roll out the first pie crust and place in pie plate – press it into the plate firmly but be gentle. Prick the sides with a fork to prevent air bubbles.
4. Blind bake on bottom rack of oven for 5 minutes, remove and cool slightly
5. While that’s baking, wash blueberries, strain, pat dry, and pick out any “ugly” berries
6. In a large bowl, combine washed blueberries, sugar, flour, cinnamon, and lemon juice. Make sure to fold all of these ingredients together so you don’t squish or pop your precious blueberries
7. Roll out second pie crust on floured surface and make cutouts with a star shaped cookie cutter
8. Pour blueberry filing into cooled pie shell and dot with butter
9. Arrrange stars to your liking on top of the filling (I overlapped mine)
10. Brush crust with egg wash
11. Place pie on baking sheet  and bake for 15 mins at 400°F ; Turn oven down to 350°F and bake for 20 more minutes
12.  Allow pie to thoroughly cool and enjoy ! (Top with whip cream or ice cream)

This recipe was adapted from Sally’s Baking Addiction 

Tips: 

1. If you are using a frozen piecrust, please make sure you THAW the night before or at room temp BEFORE blind baking.
2. Keep an eye on your pie, if the crust starts to brown too quickly , put a pie shield or foil tent over it to keep it from burning.
3. Make sure to flour your cookie cutter and the top of your dough before cutting out stars. Remember, heat is not your friend when it comes to pie crust – try and work with it as quickly as possible. If the stars stick to the counter use a rubber nonstick spatula to easily pick them up.
4. Let your pie cool thoroughly – most recipes recommend 3 hours. I know, you’re impatient and you want to eat your pie but it will most likely be extra runny and burn your tongue so be patient!
5. Use any shape cookie cutter you would like to fit the occasion!

How easy was that?! Now kick back & relax