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Blueberry Pie With Braided Crust

Blueberry pie with braided crust

I also call this recipe Blueberry pie with a LOL crust.  My oldest son, Ryan, devours blueberry pies.  If I were to make a blueberry pie - just for him - every day of the week, he would never get tired of it.   I love how easy it is to throw a pie together and have it ready in no time, although I'm still perfecting my crust technique, as shown in the photo above (it's ok, I laughed at it too).

I've described this before when I wrote about peach pie...and apple pie... and even turkey pot pies.  You don't even need to measure things.  Just add sugar and flour to the desired fruit, dot with butter, and add it to the waiting pie crust.  Bake until it tells you it's done.  It tells you when you can smell it...and by bubbling out of the vent holes...and when the crust is golden brown.  It's easy peasy.  Click below to read more.

Blueberry Pie Recipe

Ingredients

Pillsbury pie crust (top and bottom)
4 Cups fresh or frozen blueberries
1 cup sugar
1/4 teaspoon salt
1/2 cup flour
2 tablespoons butter cut into small squares

Directions

1.  Roll out the bottom pie crust into a deep dish pie plate and pierce with fork.  Allow ends to hang over the pie plate.

2.  Add blueberries to a large bowl.  Add sugar, salt, and flour to the blueberries.  Working carefully so as not to mash the blueberries, fold with a large spoon until berries are completely coated.   Don't worry about the dry ingredients that sink to the bottom of the bowl.  When you bake the pie, these will combine with the juices and make a thick blueberry sauce.

3.  Add the blueberries to the pie plate.  Add all of them - they should be mounding over the top of the plate.

4.  Dot the blueberry filling with the butter.

5.  Roll out the top crust and carefully lay it over the blueberry filling.

6.  Crimp the top and bottom edges, then cut vent holes in the pie.

7.  Sprinkle the top of the pie with sugar.

8.  Put pie plate onto a cookie sheet to catch and spills

9.  Pop into a 375F oven and bake for about 50 minutes or until the filling can be seen bubbling
through the vents and the crust is golden brown.
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Comments

Anonymous said…
This looks delicious!
December 16, 2014 at 9:48 AM
Elizabeth Obsesses said…
Thank you! This is one of my favorite pies to make when I'm expecting company but don't have a lot of time to put a dessert together. It looks more complicated than it is, and tastes so good!
December 16, 2014 at 4:54 PM
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