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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.

Ingredients:

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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 egg

1 tablespoon of water

Directions:

Pre-heat your oven to 400 degres.

Rinse your blueberries.

In a bowl, add the flour, sugar and lemon zest.

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Add the berries.

Cut the zested lemon and squeeze over the blueberries.

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Add the orange liquor.

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Mix everything together.

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In an UN-GREASED 9 inch pie pan (yeah, made that mistake before) very gently roll out the pie crust into the pan.

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Beat the egg in a bowl and add the water. Brush the crust of the pie with the egg wash.

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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.

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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.

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Brush the entire top of the pie with egg wash.

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Sprinkle with sugar.

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Bake for 45 – 50 minutes.

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Allow the pie to cool for at least 15 – 30 minutes before serving.

Serve the pie with a scoop of cool vanilla ice cream.

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