First I made the crust. I use Jiffy Pie Crust. It’s super easy. You just add 5 tablespoons of water to the mix, smush it together and roll it out. Done. It makes 2 pie crusts. One is for the bottom of the pie plate. The other will be cut into strips to make the fancy top.
Put a rolled out pie crust in the bottom of a pie plate.
To make EASY blueberry filling:
2 pints fresh or frozen blueberries (thawed)
1 tsp. grated lemon peel
1/2 tsp. cinnamon
1/2 cup sugar
1/3 cup flour
1 TBSP butter or margarine
Gently mix altogether (not the butter) and put into pie crust. Cut up butter into little pieces and put on top of the blueberries.
Now it’s time to roll out the top crust and cut it into strips to make the fancy latticework. The strips are about 1/2 inch wide and about 10” to 12” long.
I put 2 strips - one going across the pie and one going up and down. From there I kept adding strips until it looked like the picture below. Oh, I also cut out some leaf shapes and added them on top of the middle because the middle looked a little messy. Use a brush to put some milk on the crust here and there so that it will brown up nicely.
Bake 425 degrees for about 40 minutes or until crust is golden colored. I put tinfoil on the crust so that it didn’t get burned.
This is before it was baked.
A closer look at the pie crust leaves...
Here it is after it’s baked and with a dusting of sugar crystals...
It’s my friend, Elaine’s, birthday and she wanted a blueberry pie. I think she’ll like it.
I’m on a blueberry kick. Hubster mentioned that I keep buying blueberries. I can’t help it. I’ve made jam (and I want to make more) and other things which will appear on the blog in the near future... :)
Faith (granddaughter) made this blueberry whipped topping by using blueberry compote and Cool Whip. She says each slice of pie can be served with a dollop of this stuff on each piece of pie. I agree.
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Savvy Southern Style