If you’ve been following my journey, you know I’ve been honing my baking skills while sticking to my OMAD lifestyle. I’m especially proud of this pie crust, which was crafted 98% freehand! I used a plastic square kid’s plate to mark the target for the hole and added some decorative slits. If you’ve seen my IG, you’ll know I’ve made peach, cherry, and apple pies, as well as mini fried cherry pies. Now, I’m excited to share my first dessert recipe on my website: a delicious blueberry pie!
Pie Crust Recipe
For the buttery, flaky crust, I used my favorite Perfect Pie Crust recipe by Martha Stewart. The key to its perfection? Cold unsalted butter. Start with the crust first and let it refrigerate for 60 minutes.
Blueberry Pie Filling Recipe
For the filling, I followed Ina Garten’s Fresh Blueberry Pie recipe—simple and satisfying.
I opted for frozen berries to help maintain their circular shape. After mixing the ingredients, I let the filling sit on the counter while I rolled out the pie crust on my cutting board. Once I was happy with the thickness, I placed the crust in the pie tin, trimming the excess with cooking scissors (a moment where I felt like a pro!).
I then poured the blueberry filling into the pie pan, decorated the top crust, and applied an egg wash. The pie baked on a parchment-covered baking sheet for 45 minutes. After cooling for about 15 minutes, I moved the pie to the refrigerator so that when sliced, it held together nicely. I learned from my cherry pie experience that cutting into a warm pie isn’t ideal.
Next time, I might sprinkle some organic sugar on top after the egg wash for added texture. And, of course, a dollop of whipped cream or a scoop of Bluebell Cookie Two Step makes this treat even more irresistible!
