On my Dad’s 87th birthday I made him a blueberry pie. It’s a funny little story. After I got the pie all done I was excited to put the candles in the middle. I got them lighted and he made a wish and blew them out. When I went to take the candles out I discovered the pie was a little warm yet and the wax melted into the blueberries. We got a good little chuckle; then Dad said that’s okay a little wax won’t hurt us. The pie will be still be good. Its the smile on his face and the twinkle in eye that I remember from that day because he was happy that his little girl made his favorite pie.
My Dad has been gone several years now but when I think of pie; I think of him. So today I take the time to remember my Dad on Pie Day. He could never pass pie it up no matter what kind it was but blueberry was his ultimate favorite. One bite and he was in heaven. See that look on his face! So here’s to my DAD.
I love easy recipes and this one is simple and easy to make. Did you know blueberries are healthy for you? They are a natural antioxidant, add longevity and wellness to your life plus low in calories. They care a small amount of vitamins C, A and E. The have a good amount of minerals like potassium, manganese, copper, iron and zinc. I bet that’s why Dad loved blueberries. They were so healthy and that’s how like to live.
- 1 package ready made refrigerated pie crust (2 crusts)
- 5 cups fresh blueberries
- 1 cup white sugar
- 6 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter
- 1 egg yolk
- 1 tablespoon heavy cream
- Preheat oven to 425 degrees.
- Let pie crusts sit at room temperature for 10-15 minutes.
- Carefully unroll one of the crusts onto 9 inch pie plate.
- Unroll second crust onto large cutting board.
- Using decorative pie crust cutters or a small cookie cutter, cut shapes out of crust.
- In a bowl add blueberries, sugar, cornstarch, salt and cinnamon.
- Carefully mix together until blueberries are evenly coated.
- Pour blueberries into pie crust.
- Then cut butter into several squares; then arrange over top of blueberries.
- Cover blueberries with second pie crust. Crimp edges together, then place cutout shapes over top of crust.
- Whisk together egg yolk and heavy cream; brush over pie crust.
- Place pie on cookie sheet and bake for approximately 50 minutes at 425 degrees.
- You may want to cover pie with foil after 20-25 minutes so that it doesn't get too brown.
- Let cool at least 1 hour before serving.
- Serve chilled or warm with vanilla ice cream!