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:
- Sprinkle blueberries with lemon juice and set aside.
- Fit one pie crust in a 9-inch pie plate.
- Combine 1 cup sugar, flour, salt and cinnamon. Add to berries, stirring well to coat them. Pour into pie crust and dot with butter.
- 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.)
- 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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