If you LOVE blueberries, you've come to the right place! I seriously eat them almost every single day! Yep, it's true! If you knew all of the awesome blueberry benefits, you might too! :)
I've made a few pies and put them on the blog, but surprisingly, this is the first debut for a Blueberry Pie and I can't wait to share it with you! It's amazing!
Here are the sweet and juicy details...
4 cups fresh blueberries
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon cinnamon
2 tablespoons cold butter, cut into pieces
1 set of Pillsbury refrigerated pie crusts
Preheat oven to 400 degrees. Set out pie crusts at room temperature for about 15 minutes.
Line a 9-inch pie pan with one pie crust. In a medium-sized bowl, mix sugar, cornstarch, and cinnamon. Stir in the blueberries until well mixed. Put the coated blueberries into the pan with the pie crust being careful to evenly distribute the sugar mixture.
Dot the top of the blueberries with the butter pieces and cover with the top crust.
Using a butter knife, cut off the excess dough around the edges. You can make decorations for the middle of the pie with the excess dough if you choose. Using your pointer finger from one hand between the first two fingers from your other hand, flute the crust sealing the edges. Cut slits in the crust to vent. Put the pie pan on a pie oven guard/drip protector in case of spillage.
Using a pastry brush, lightly wash the top crust with milk. Sprinkle with sugar and bake for 50-60 minutes or until lightly browned. Let the pie sit for at least 4 hours before cutting.
This pie is delicious by itself and even better warmed up with vanilla ice cream!