One thing about my household is that we are going to devour some homemade pie. I used to think that pie making was something so complex and difficult to do, but you really can get it done and make an entire pie in less than an hour.

Blueberry pie has to be one of my favorite desserts to make because both of my girls love it and its just so quick and easy with delicious results.

It’s extremely easy and quick to make and all you need is a pre-made pie crust and some fresh or frozen blueberries. Now, if you’re like me, you have to keep some type of ice cream on deck for a little razzle dazzle on top lol.

Here’s Everything You’ll Need:

• 8oz Blueberries (fresh or frozen)

• 1 1/2 cups confectioners sugar

• 2 tbsp lemon juice

• 1tsp cinnamon

• 1/2 tsp nutmeg

• 1 tbsp vanilla extract

• 1/4 cup flour (optional)

Instructions:

Add blueberries in a large mixing bowl and combine sugar, flour and spices and mix together until all ingredients are combined. Then add the lemon juice and allow the filling to set while you make the prep the crust.

Frozen Pie Crust

Frozen pie crust is something that is essential that stays in my freezer. One thing I am going to always do is make a pie and having a frozen pre-made pie crust helps get the job done so much faster than making crust from scratch.

It’s easy to just add the filling and throw it in the oven and its ready in under an hour.

Orrrr From Scratch is Cool Too..

Here’s a bomb pie crust recipe just in case you wanted to get a little frisky and bake a lil sum sum from scratch from the rootie to the tootie.

Understand that by making your pie dough from scratch requires you to refrigerate a few hours prior to baking. If you choose this method I highly suggest you prep the dough earlier in the day or even in the morning so that it’s ready by dinner time.

It’s very quick and easy to prep, but in order to still have that pie ready in under an hour just know you would have to prep the dough in advance for the best tasting results.

Pie Crust Recipe

• 3 cups all-purpose flour (360g)

• ▢1 tablespoon sugar

• ▢1 teaspoon salt

• ▢1 cup cold unsalted butter cut into cubes (227g)

• ▢4 to 6 tablespoons ice water (60-90ml)

How to Make it??

In the work bowl of a food processor, combine 1½ cups of flour, sugar, and salt. Pulse a few times to combine.

• Add half of the butter. Process until very crumbly and starting to ball up, about 30 seconds. Scatter in the remaining butter and the remaining 1½ cups of flour. Pulse 2 times just to distribute.

• Drizzle 4 tablespoons of ice water over the mixture. Pulse a few times. Add additional water, a tablespoon at a time, as needed, and pulse once or twice after each addition. The mixture should easily stick together when squeezed, but not feel wet or dry.

• Transfer the dough onto the counter and form it into a ball. Cut the ball in half and press each half into a dish. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days. The disks can also be frozen for a few months and thawed in the fridge overnight before using.

Rolling the Dough

Gently roll out starting from the center and work your way out. Turn the dough as you roll to keep it even throughout. When rolling, make sure the dough is not too thick, as it won’t bake into a flakey crust. However, if the dough is too thin, you risk the dough tearing. About 1/8-inch thick is ideal.

Have a Little Fun with the Crust

Sooooo I’ve been working on my pie crust art and I’m really starting to enjoy it. My girls love when I make pie and adding some art to the crust makes it so much more fun involving them.

Give me some time and I promise you I am going to become a master pie and pie crust art maker! lol

Bake Time

Bake at 425 degrees for 30-35 minutes or until golden brown.

Depending on how dense your filling is, I typically bake my pies until they are a nice golden brown on the top and around the perimeter.

The Results

Delicious sweet and tangy blueberries with soft buttery and flaky crust that just melts in your mouth. Add some vanilla ice cream to go right one top and you’ll have a party on your tastebuds!

I even discovered a new combo by adding Jenni’s Gooey Buttercake ice cream on top and it was absolutely divine. 10/10 recommend!

Rather try a Crumble Topping??

Sometimes I love pie because of how quick and easy it is to make and pie crust art isnt so quick, but a crumble topping is! It’s just as tasty and still adds some fun sweetness and texture to the overall pie.

Crumble Recipe

• ▢1¼ cups all-purpose flour (150g)

• ▢½ cup packed light brown sugar (110g)

• ▢1 teaspoon cinnamon

• ▢½ teaspoon salt

• ▢½ cup unsalted butter melted and cooled (113g)

• Rolled Oats (Optional)

Instructions

Combine the flour, sugar, cinnamon, and salt in a small mixing bowl. Pour in the melted butter then mix until large clumps form. (If the butter is too warm the mixture will form a glob instead of crumbles. Just pop in the fridge to chill a few minutes if needed and then break it up with your hands.)

I hope you all enjoy this recipe and let me know what you think!

Xoxo,

Britt