“Violet, you’re turning violet!” This may happen to you once you eat this pie-yummy! But don’t worry, it wont actually be a Violet Beaurgarde mistake where they have oompa loompas rolling you out to the Juicing Room. Anyway, make this pie-it is delightful.
6 cups of Fresh Blueberries, or 2 cans of blueberry filling-if blueberries are out of season
1 Premade Frozen Pie Shell, or 2 Rolls of Pie Crust (one for the base and one for the top)
1 Roll of Pie Crust for the top (if you buy the frozen shell)
3/4 Cup of Sugar
1/2 Cup of Flour
1/4 Tablespoon of Ground Cinnamon
1 Tablespoon of Lime Juice
1-Mix your blueberries, flour, sugar, cinnamon and lime juice in a bowl.
2-Pour the mixture into your pie shell
–> Or if you are making your own pie shell or using a roll of premade, roll it into a pie pan
3-Unroll one sheet of crust, and use a melon scoop or small cookie cutter of your preference to cut holes out of the crust- leaving a pretty pattern.
4-Gently place your top layer of crust over the pie and filling
5-Pinch the two layers of the pie together
6-Take your egg, crack, extract the egg white-and gently brush over your pie crust.
7-Sprinkle some sugar on the top of the pie
8-Now place in the refrigerator for 30 minutes to let sit
9-Next take a sheet of foil that will fully cover your pie, fold in half (hamburger style-NOT hotdog) and cut a circle out from the middle. Make your cut approximately 3 inches from the edge of the foil and you will cut out a half moon. Unfold, and place the foil that now has a perfect circle cut out of the middle over your pie.
–> By doing this, your pie will brown, but your crust will not overcook and as an end result be the same color as the rest of your pie! Neato!!!!
–> Also make sure you actually pinch the foil to the pie pan or else it will not work effectively.
10-Place pie onto a cookie sheet so you have easy removal from the oven. (and it will catch any drips or falling crust)
11-Bake for 45 minutes at 400 Degrees Fahrenheit-or bake until golden.
* Some ovens cook differently, if your pie is browning too quickly (in the first 20 minutes of cooking and looks tan-dont bake it at 400 for the remaining 25 minutes, turn it down to 350.
*Also, do not remove your pie until your filling is bubbling, once you are satisfied iwth your pie browning, remove from the oven and let sit for 30-40 minutes before serving
12-Serve warm with one scoop of Vanilla Ice Cream.