Sorta-homemade Blueberry Pie
First comes first:
- Get the amazing Pillsbury pie crust
- about 4-6 cups of fresh blueberries
- some granulated sugar
- 1 cup of flour
First, What you're going to do is preheat your oven to 425. Then unroll the Pillsbury pie crust and place it in the bottom of your pie tin. Then refrigerate.
Second, mix your fresh blueberries (i throw in some that are going to go bad soon too.. just not wasting food), some sugar (about a cupish maybe 2, mind you i dont measure when cooking), 1 cup of flour (i know it sounds weird but it does something), and a dash or three of cinnamon. Mix this all together until all the berries are evenly coated and none of the dry mixture is clumped in the bottom, mind you that it is OK if the berries start breaking up.
Next, Put your berries inside the pie filling evenly, then cut your butter stick up and put some butter on top of the filling.
Then, Place your top crust on top of the filling and butter, crimping the ends with your fingers. whisk your egg and lightly brush the top of your pie with the eggwash
Lastly, Put some foil on the edge crust then toss it in your preheated oven.
Bake at 425 for 20 minutes then reduce the heat to 350 for 30-40 minutes
When you're down to 20 minutes left, remove the foil from the edges.
Once the pie is finished take it out to cool and it should look a bit like this.
Your pie may look SLIGHTLY different seeing as i added 6 cups of berries and my poor pie crust couldn't handle it. My pie had a perfect circle all the way around. It was still delicious and gone in one day.