Super Simple (Almost) Homemade Blueberry Pie

Sometimes necessity really is the mother of invention. Last weekend I had a craving for blueberry pie. My husband and I were planning a nice dinner with just the two of us. For whatever reason blueberry pie became our necessity. When I suggested I bake a pie, my sweet husband said he didn't want me to have to work too hard...we would simply buy a blueberry pie. Enter this (almost) homemade blueberry pie recipe.

We travelled from bakery to bakery and no blueberry pie could be found. I suggested we stop by the grocery store...you never know. When I came upon a sad looking shelf lined with apple pies - and no blueberry pies - I knew I needed a "Plan B".

I grabbed the last 2 pints of blueberries, 1 pint of raspberries and ready made pie shells from the freezer section. I returned to the car and told my husband I had come up with a back up plan. With a few tweaks, I knew I could make turn these frozen shells into a delicious pie. 

(Almost) Homemade Blueberry Pie Recipe

2 pints blueberries 1 pint raspberries 1 tablespoon lemon juice zest of 1 lemon ½ cup granulated sugar ¼ cup all purpose four 2 frozen deep dish pie shells 1 egg ¼ cup water Combine blueberries, raspberries, sugar, lemon juice. lemon zest and flour in a large bowl and set aside. Now it is time to defrost the pie shells, according to the package instructions. Be sure to separate the pie shells, if you bought a pack of two shells. Once the pie shells are defrosted, transfer one of the pie shells to a glass pie pan, that has been lightly dusted with flour. Work the defrosted pie shell, with your fingers, into the glass pan.  When the pie shell is in place, it's time to pour the blueberry filling into the pie crust. Pile the blueberries higher in the middle of the pan. Place the pie into the refrigerator, until the top pie crust is ready to go. Now it's time to work on the top pie crust. Place the defrosted pie crust upside down on a piece of parchment paper. Flatten and roll out the pie shell. You are trying to flatten the shell and can repair any cracks by pressing the dough together. Once the dough is rolled out, use a cookie cutter to create heart shaped vents in the pie shell. You could also use a knife to cut the vents. Okay, remove the pie from the fridge. Place the flattened pie crust on top of the filling. Press the edges together.  Create an egg wash, combine egg and water together in a small bowl. Brush the egg wash on top of the pie. Dust the pie crust with white sugar. Bake the pie in a 425°F oven for 20 minutes. Then turn the temperature down to 350°F and continue baking for 35-40 minutes. Bake until the top is golden brown and the middle of the pie is bubbling. Remove the pie from the oven and let it sit for about 20 minutes, before serving.  Enjoy with a scoop of vanilla ice cream or freshly whipped cream. This blueberry pie was a smashing success. I'm not sure anyone would have known that this wasn't homemade. I know that my homemade pastry would have probably tasted better - but on a hot Sunday afternoon it is nice to skip the pastry making step and get straight to the baking. Personally, I think this pie tasted even better the next night, paired with some creamy vanilla ice cream. Happy baking.

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