I am still working my way through a GIANT bag of blueberries that my amazing mother-in-law picked and gave to The Cheese and I.
Tonight, in honor of summer time and July 4th, which is right around the corner, I decided to make a blueberry pie.
This recipe is SUPER quick and easy and is amazingly delicious.
4 cups of blueberries, picked of stems
1/2 cup sugar, plus more for sprinkling
1/2 cup flour
1 tablespoon of lemon zest
1/4 cup of lemon juice HINT: zest your lemon before cutting it to juice. Your life will be way easier.
1 tablespoon of orange liquor
1 package of store bought pie crusts (2 crusts) – Ok, yes, I know, it’s store bought. But, I just can’t handle making my own dough and I need pie pronto.
1 tablespoon of water
Pre-heat your oven to 400 degres.
Rinse your blueberries.
In a bowl, add the flour, sugar and lemon zest.
Add the berries.
Cut the zested lemon and squeeze over the blueberries.
Add the orange liquor.
Mix everything together.
In an UN-GREASED 9 inch pie pan (yeah, made that mistake before) very gently roll out the pie crust into the pan.
Beat the egg in a bowl and add the water. Brush the crust of the pie with the egg wash.
Pour the blueberries into the crust, making sure to get all the juices.
Gently roll out the other crust on top of the blueberries and lightly press the edges together.
Using a sharp knife, work your way around the edge of the pan and cut off the excess dough.
With a fork, press the edges together to form ridges. Cut three or four slits in the top to allow steam to escape.
Brush the entire top of the pie with egg wash.
Sprinkle with sugar.
Bake for 45 – 50 minutes.
Allow the pie to cool for at least 15 – 30 minutes before serving.
Serve the pie with a scoop of cool vanilla ice cream.