Blueberry Pie
Juicy blueberries in a flaky, buttery pie crust make this pie extra special. Our pie pans make the best pies. There is never any sticking to the pan, and the crust browns up beautifully.
Cook Time: 30 minutes
Serving Size: 6-8 slices
Featured Bakeware:
Ingredients
Your favorite double pie crustFilling:
24 ounces frozen blueberries
1/2 cup blueberry wine (if you can't find, any fruity red wine will do)
1/4 teaspoon all spice
1 teaspoon vanilla extract
1 cup powdered sugar
1/4 cup brown sugar
1/4 teaspoon salt
2 tablespoon lemon juice
3 tablespoon melted butter
1/4 cup flour
Recipe Instructions
We made our pie crust and simmered our berries the night before! Place blueberries in large sauté pan and add wine. Simmer over med-low heat until the liquid is syrupy. This will take about 45 minutes. Remove from heat and refrigerate over night. Preheat oven to 375 degrees. Remove pie crust from refrigerator and roll bottom piece to 12 inch circle. Place in bottom of USA Pan pie pan. Take berries out and put in large bowl. Add all of the juice, along with the spices, vanilla, sugars, salt, and lemon juice. Stir to combine. Mix in melted butter and last, the flour. Fill pie crust with filling. Roll top piece of dough out to 11 in circle and place over top filling. Bring the hanging pieces from bottom crust up and over the top crust. Roll and squeeze the edges, using any crimping technique you like. Slash top of pie 3 times w knife for steam. Brush top crust w milk and sprinkle w sugar. Bake for 30 minutes. After that, take a piece of foil and lay it on top of top crust. Bake for an additional 30-40 minutes. Remove from oven and cool completely, at least 5 hours.