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June is blueberry season here in the Bayou State, and every day more blueberries ripen and need to be harvested – I am happy to oblige.

Blueberry Pie (5)

Today was a good day – I gathered enough berries to make a blueberry pie, just in time for our good friends’ weekend visit.

Blueberry Pie (2)

Here’s MawMaw’s recipe for blueberry pie. If you find yourself without fresh blueberries, use frozen instead.

Blueberry Pie

Ingredients:

2 basic pie crusts
2/3 cup sugar
3 tablespoons flour
1/2 tablespoon cinnamon
3 cups blueberries
2 pats butter
1 beaten egg

Preheat oven to 400 degrees. In a medium-sized bowl, mix the dry ingredients.

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Carefully fold the blueberries into the mixture then pour into an uncooked pie crust. I used a 9″ pie plate for this pie, but if you have a larger plate, use more berries. Place two pats of butter on the berries.

Blueberry Pie (4)

To make this tarte extra-special for our guests, I’ve used a small heart-shaped cookie cutter to cut two holes for ventilation rather than the standard slits.

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Place the second crust onto the berries. Dip your finger into a cup of water and moisten the crust where you will place the two heart cut-outs. To decorate the edges, I’ve used three fingers to pinch the crust into a points.

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Brush the beaten egg onto the crust. This will turn it a nice golden hue as it bakes.

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Bake at 400 degrees for 30 minutes. Looks like it took all day, but it didn’t – let’s keep that our little secret. ♥

Blueberry PieIf you have enough blueberries, make two pies and freeze one. That way all you have to do is thaw it and reheat when you have unexpected visitors. 

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