So in honor of Tyler’s new job that he starts in just a few short weeks I made his favorite kind of pie for the first time. I decided to give it a wacky name ala the movie Waitress that we saw a couple of weeks ago (great movie!) We will be moving soon and will be able to afford a dog since we won’t have to travel around the holidays anymore. We are getting a pug, and perhaps naming him CHUBBS if I get my way. So that’s the backstory, and now I give you:
“No More Patent Examining, Now We Can Get a Pug Blueberry Pie”
Two 9” pie crusts (do not pre-bake) I used the refrigerated pie crusts you can buy in packs of 2 at the grocery store. You just unroll and go. Really fast and they are good quality pie crusts. Making pie crust from scratch makes me cranky, so I opted not to do that.
4 cups (2 pints) fresh blueberries, all stems removed (frozen blueberries can also be used.)
3/4 c. sugar
1/4 c. flour
1/4 t. cinnamon
2 t. lemon juice
2 T butter
1 to 2 T. milk
2 t. sugar
dash of cinnamon
Prepare crusts beforehand and place bottom crust in 9” pie pan. Preheat oven to 425 degrees. Combine blueberries, sugar, flour, cinnamon, and lemon juice. Toss gently to mix. Spoon into crust, dot with butter. Top with second crust, seal edges and flute. Cut slits in top crust.
Brush crust with milk, sprinkle with 2 t. sugar and dash of cinnamon.
Bake at 425 for 45 to 55 min. or until golden (middle will puff up). Cover edge of crust with strips of foil or a crust guard (pampered chef makes a great one!) after 15-20 minutes of baking to prevent excessive browning.
Serve ala mode unless you are crazy and like naked, lonely pie like my husband