Homemade blueberry pie is a delicious dessert for the 4th of July, any party and any holiday. With stars and some vanilla ice cream, this can be your red, white and blue party dessert. So delicious and such an easy recipe. This simple, easy, fast, dessert recipe with Pillsbury® pie crust will have your guests begging for more.
I decided to make a video of how to make a blueberry pie, even though its pretty simple, so I could share some basic pie and dessert-making tips. The full recipe is below the video. I hope you enjoy watching it as much as I enjoyed making it!
Ingredients (makes one 9-inch pie)
- All purpose flour, for dusting
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 5 cups (about 3 pints) blueberries, picked over
- 1/3 cup sugar
- 5 tablespoons cornstarch
- Juice of one lemon
- 1/2 teaspoon ground cinnamon
- A pinch of salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon heavy cream
- Coarse sugar for sprinkling on top of finished piecrust
Heat oven to 400°F.
In a large bowl, mix everything together well, except the heavy cream and the coarse sugar, and set aside.
Remove 1 piecrust from the pouch, sprinkle work surface with flour, place flat on work surface. With rolling pin, roll crust lightly. Place crust onto 9-inch glass pie pan. Make sure all of the filling is mixed well and then add to pie pan lined with bottom crust.
To make mock lattice top, cut second crust into 1/2-inch wide strips.
Brush top crust with heavy cream and sprinkle with coarse sugar. Cover outside edges of crust with thin strips of tin foil or silicone piecrust liner. Place pie on cookie sheet and Bake 45-50. Remove foil or liner from outer edge of crust 15 minutes before pie is finished baking and continue baking until pie is golden and center is bubbling. Once pie is cooked cool for 1 hour before slicing.
For the Stars
Roll out one piecrust cut out stars with a cookie cutter. Place on a cookie sheet. Mix one egg white with a few drops of red food coloring.