I just couldn’t resist! After all of the free blueberries this last week at Publix, and with the Fourth of July coming up I just had to bake this pie! Now, I have warned you before and I will warn you again, I don’t make pie crusts. I have tried every recipe known to man, fourteen different ways. It is just something I am not good at. I have come to terms with it, and I am ok with it!
The prep time for this pie was less than 5 minutes, seriously! Mostly because I bought a store bought crust, but nobody else has to know that. I take help where I can get it! By the way, Publix brand pie crust is Dairy Free! Just in case anyone in your house is allergic!
This pie looks so festive, like it took hours to make. It is perfect for any cook out, picnic, or family celebrations that may be coming up! I love the stars and stripes on the top! It really makes the pie look fancy!
You may notice a couple strawberries that made there way in the picture. I thought how cool it would be to decorate the top with just a couple for the whole “Red White and Blue” thing. They taste delicious, but after the pie bakes you can’t see them because they absorbed the blue from the blueberries! It was worth a shot, right?!
So, grab some vanilla ice cream and a bowl. Let’s have some pie!
Patriotic Blueberry Pie
- 4 cups fresh blueberries
- 1 box of pie crusts
- 1/2 cup granulated white sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 large egg yolk
- 1 tablespoon water
Line a pie plate with one of the crusts from the box.
In a large bowl, mix together the sugar, cornstarch, and lemon.
Add the blueberries to the sugar mixture to the blueberries and gently toss to combine.
Pour the mixture into the prepared pie shell.
Take the second pie crust from the box and lay it on a lightly floured surface. I used a small star cookie cutter to cut out several stars and then cut strips from the crust for across the pie.
Lay the strips across first, and then place the stars.
Then, in a small bowl, whisk together the egg yolk and water.
Lightly brush the top of the pie crust with the egg wash, making sure that it does not pool.
Place the assembled pie back in the refrigerator to chill for about 30 minutes.
Preheat the oven to 400 degrees and place the oven rack in the lower third of the oven. Remove the chilled pie from the fridge and place on a larger baking pan, to catch any spills.
Bake the pie for about 20 minutes and then reduce the oven temperature to 350 degrees. Continue to bake the pie for about 35 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick. If the edges of the pie are browning too much during baking, cover with a foil ring.
Place the baked pie on a wire rack to cool for several hours. Serve at room temperature with whipped cream or vanilla ice cream. Store any leftovers for 2 – 3 days at room temperature.
This pie is naturally dairy free as long as you use a dairy free crust. You could also make this pie with a gluten free crust if necessary!
Let’s all cheer with excitement! This pie is low in calories too! WOO HOO! Bring on the swimsuit!
Want more great dessert recipes?? I have a ton of them in my dessert tab under recipes!
I linked this recipe up over at Life as Mom!