Super Simple Blueberry Pie...oh my!


This recipe is mine and my father's. We love baking blueberry pie because it is a) incredible easy and b) so delicious! Our blueberry pie is made from real blueberries, since we ABHOR canned blueberry filling. Enjoy!

What You Need:
- about 4 - 5 small containers of blueberries
- 1 cup sugar
- 1/2 cup dry tapioca
- 1 box of Pillsbury Pie Sheet (there are two rolls in the box)
- 1 egg, scrambled (for egg wash)
- pie dish
- aluminum foil

1. Pre-heat your oven to 350F.

2. Roll out one of the pillsbury dough and line the pie dish with it. Take a fork and "stab" the dough all over. This allows the dough to breath while you bake it.

3. Place a layer of aluminum foil on top  of the pie dough. If you have weights or something (we have ceramic baking beads), weigh the aluminum foil down with those beads. If not, don't worry about it! Let the bottom crust bake in the oven for about 10 - 15 minutes. Take the bottom of the pie out of the oven and remove the foil. Return the oven for another 5-10 min, or until nice and golden.

4. While the bottom of the pie is baking. Prepare the blueberries. Wash the berries, then mix with sugar and tapioca. When mixing, be careful not to squish them.

5. When the bottom of the pie is done, remove from oven. Spoon the blueberries into the pie. Don't be afraid to stack and create a blueberry mountain in the pie. You can squish the mountain down when you place the top dough on AND the blueberries will shrink.

6. Once the blueberries are all in, place the second dough roll on top to cover and complete the pie. You need to work fast, or the dough may start to melt on you.

7. Take your egg wash and coat the pie. This will give your pie a nice appetizing golden finish as it bakes. Last, but not least, cut some slits into the pie. This makes your pie look nice, but also prevents it from exploding in your oven. Cleaning up that mess would be MOST unsavory.

8. Let the pie bake for about 1 hour, but check your pie at least every 15 min.

*If you have this, a crust protector can come in handy. Sometimes, I find that my crust bakes faster than the pie, so to prevent them from burning, I place this protector around the edges. Also, a nice piece of aluminum foil works nicely if your pie still needs to bake, but you are worried about it burning.

9. When 1 hour is complete, remove pie from oven. Let it cool. Serve with vanilla ice cream.

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