I'm sitting here for a few minutes, printing out some recipes to take with us to the lake. The recipe for this blueberry pie was first on my list. We picked blueberries this morning at our neighbor's farm. My secret hope is that Mommy will make a blueberry pie this weekend while the whole family is at the lake. Yes—nine of us. And a big dog. In our tiny lake house with the postage stamp sized kitchen.
This recipe is simple enough to make down there, with our limited space and equipment. And it's the perfect July 4th dessert. We've used it before for our July 4th dessert, but I'm sharing this recipe again.
Whether you've picked the blueberries yourself, or picked them out at the grocery store, this pie will be a winner!
5 cups fresh blueberries
1 tablespoon lemon juice
1 (15-oz) package refrigerated pie crusts
1 cup sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons butter
1 large egg, lightly beaten
1 teaspoon sugar
Sprinkle berries with lemon juice; set aside.
Fit half of pastry in a 9-inch pie plate according to package directions.
Combine 1 sugar, flour, salt and cinnamon. Add to berries. Mix well.
Pour into pastry shell and dot with butter.
Unfold remaining pastry shell on a lightly floured surface; roll gently with rolling pin to remove creases.
Place pastry over filling; seal and crimp edges.
Cut slits in top of crust to allow steam to escape.
Brush top of pastry with beaten egg and sprinkle with 1 tsp. sugar.
Bake in a 400 degrees for 35 minutes, or until golden brown.
Cover edges with foil to prevent overbrowning, if necessary.
Serve with vanilla ice cream, if desired.
Our lake house also has no internet. The television gets one channel. So I'm taking a technology break and a blog break for about a week to play with the little ones and visit with family and to keep everyone fed.
~Happy 4th of July! ~