Fresh Blueberry Pie Recipe: Make Memories By Baking Together Pies Desserts

I’m a firm believer in teaching young kids to cook and generally be comfortable in the kitchen. That sweet 3-year-old in those pics is now 9 and wants to be a chef with his own restaurant when he grows up. On a recent visit I worked with him to make two pies – the No Name Chocolate Chip Pie and this easy blueberry pie recipe.

Making this blueberry pie recipe together provided experience in measuring different things – like flour (don’t pack!) and sugar and blueberries, etc. – and in techniques like crimping pie crust and egg washes. These pies turned out great, especially for his first pies! Serve with vanilla ice cream or whipped cream on top.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: Makes 1 pie

Ingredients

• 5 cups fresh blueberries
• 1 tablespoon lemon juice
• 1 package (15 ounces) refrigerated pie crusts (2 crusts)
• 1 cup sugar
• 1/2 cup all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 tablespoons butter, cut in small chunks
• 1 large egg, lightly beaten
• 1 teaspoon sugar

Here’s how to make it:

1. Sprinkle blueberries with lemon juice and set aside.
2. Fit one pie crust in a 9-inch pie plate.
3. Combine 1 cup sugar, flour, salt and cinnamon. Add to berries, stirring well to coat them. Pour into pie crust and dot with butter.
4. Place second pie crust on top. Seal and crimp edges. Cut slits in top and allow steam to escape. Brush top of pastry with beaten egg and sprinkle with 1 teaspoon sugar. (If you want “eyes” like Grayson did for his pies, put two little mounds of sugar spaced like eyes.)
5. Place pie pan on a baking sheet to catch drips. Bake in a preheated 400-degree F oven for 35 minutes or until golden. Cover edges with aluminum foil to prevent overbrowning, if necessary.

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