Blueberry Pie Oh Me Oh My!!!!

How many little hands does it take to make a pie?  As many as you can get to help you would be my answer 🙂

Beautiful plump luscious blueberries seem to be everywhere I turn this past week… in the grocery store,  at the local farmers market, and in my refrigerator.  So making a pie just seems the thing to do with so many beautiful berries everywhere.  And of course I always love any excuse to cook with those precious little ones in my life.  They are the only things  sweeter than pie 🙂

I love pie….all kinds.  In fact I don’t think I’ve ever met a pie I didn’t like, though I must admit some are extra special.  Blueberry pie is one on my family’s favorites.  And it has always been a favorite of Jackie’s family too.  Especially her son Trevor and daughter-in-law, Anouska, who happens to be celebrating a birthday today.  Many happy returns of the day Anouska…sending you happy birthday wishes for a day as sweet as pie 🙂

So whether you are celebrating a birthday, or just celebrating the fact that it’s the weekend, perhaps a blueberry pie should be in your plans.  As you can see this one is easy enough for a child (well OK 3 children) to make.  Don’t worry about making it look perfect…especially if you have little ones who are helping you.  Just remember to make it with plenty of love and it will always be perfect enough….Enjoy!

“Perfect” Blueberry Pie

One recipe for a pie dough
8 cups blueberries, rinsed
1 cup sugar
1/2 cup flour
juice from 2 lemons
1/4 teaspoon nutmeg
dash of cinnamon
3 Tablespoons butter

Egg wash glaze:
1 egg yolk
2 tablespoons of heavy cream

3 Tablespoons of sugar

Prepare pie dough as directed.  Roll out bottom crust and and place in a 9 inch pie dish (you can use an 8 inch pie dish if it is especially deep).

Preheat the oven to 425 degrees while you assemble the pie.

Mix berries with sugar, flour, lemon juice, nutmeg, and cinnamon and stir gently just to mix.  Pour into crust and dot with small pats of butter.

Roll out the second pie crust.  Cut into strips.  Starting in the middle of the pie alternate adding strips going up and down or side to side creating a lattice of pie crust until the pie is covered.  Roll the edges of the bottom crust up to include the edges of the lattice top crust and crimp the edges or use the tines of a fork and press to create a decorative edge all around.

Brush the top of the pie with the egg wash and sprinkle with sugar.

Bake in a 425 degree oven for 20 minutes.  Then reduce temperature to 350 degrees and continue baking for 30-40 minutes more until the crust is browned and the filling is bubbling.  The filling will thicken a bit as the pie cools.  Serve warm or at room temperature and by all means include a scoop of good vanilla ice cream.  Happy, happy!!!