There is something so warm and comforting about homemade blueberry pie. I love blueberries because even when they aren’t in season, they are readily available frozen and almost as good that way in baked goods.
Usually I make a blueberry pie with a double crust, nice and thick, which is the recipe I’m sharing with you. Today I made a single crust and used the scraps to cut out Peter Pan characters and stars because I had this idea in my head of a starry night and I love the way it turned out.
I’m putting the directions for a double crusted blueberry pie, since that’s the more classic way to do it. However, to replicate my Peter Pan pie, just do a single crust. I found Peter Pan silhouettes on google, cut them out, placed them on my pie crust, and carefully cut around them with a paring knife. I used 4 sizes of star cutters, and baked for 15 minutes less since I didn’t have a top crust to worry about.
1 double pie crust (here’s my favorite recipe)
6 cups blueberries, fresh or frozen
1 cup of granulated sugar
1 tablespoon lemon juice
1 teaspoon cinnamon
1/2 cup flour
I make blueberry pie filling the night before, although you can make it the day of too. To make your filling: Place the blueberries, sugar, lemon juice, cinnamon, and flour into a saucepan over medium heat. Cook, stirring often, until mixture starts to bubble. Using a potato masher, give the mixture a few mashes. You don’t want to total mush, but you want some. Once the mixture has thickened enough to coat the back of a spoon, remove from heat and cool.
Place your bottom pie crust into the bottom of a 9 inch pie plate. Fill with the cooled filling. Place the top pie crust on top and crimp the edges. Cut a few slits in the top for air to escape and brush with egg wash.
Bake for 60 minutes at 375 degrees (or 45 minutes if you’re not doing a top crust.) Check the crust halfway through baking, if the edges are getting too brown, cover with foil or a pie crust shield. Enjoy!
Here are some more designs I’ve done with my blueberry pie recipe: