Happy National Pie Day! If you’ve got a sudden urge for some pie, I’m sharing an easy way to satisfy that craving. You’re welcome. I’m all about homemade, well in this case, semi-homemade.
Ever since we found out that Marie Callender’s discontinued selling Blueberry Pies at their restaurant – I had to take matters into my own hands…and bake my husband’s favorite pie! The best part, you know exactly what’s going in and you can control the sugar content. I just need to find a great pie crust recipe, so if you it…please comment below!
2 store-bought (or homemade) Pie Crusts – I like to use the one from Trader Joe’s
1/2 cup of Sugar – use more or less depending on the blueberries
4 1/2 cups of Organic Blueberries – frozen or fresh
5 tablespoons of Flour
Himalayan Salt (pink salt)
Preheat oven to 350 degrees. Un-roll one of the pie crusts and gently press into a pie dish. Rinse + drain the blueberries really well and place in a large bowl. Add flour and toss to coat. Add sugar, lemon juice, and dash of salt. Pour the berries into the pie shell. Un-roll the other pie crust and cut into 1″strips. Place the strips one at a time over the berries in a criss-cross/over-under pattern to create a lattice. Bake for 45-60 minutes or until bubbly.