This simple blueberry pie makes a festive summer dessert, perfect for the Fourth of July.
What’s your very favorite thing about summer? Mine is definitely the BBQs. (Or cookouts or whatever you call them in your neck of the woods.)
As much as I love Christmas and Thanksgiving, July 4th has always been my favorite holiday because growing up I could wear a swimsuit to the dinner table and not get in trouble for it; at heart I’m a very casual person.
And not only is July 4th a more casual holiday than its winter-y counterparts, but you get to end your meal with fireworks—and who doesn’t love sparklers and Roman candles and those boppy little flower thingys that change colors?
Every year my dad and brother would drive up to Washington at the end of June to buy the good fireworks, the kind that are illegal in Oregon, and I looked forward to their show with the kind of excitement most children reserve for Santa.
OK, it was actually excitement mixed with a little fear because I was an anxious kid and legend has it that my dad once lit a bottle rocket off inside a house. I was always afraid he’d do that again and burn our house down and I wouldn’t have time to save both our dog and my blankie.
But I digress. My love for the 4th has lasted into adulthood. Now, I love sitting on the patio in the sun while the grill heats up, drinking iced tea and, most likely, ruining my dinner with half a pint of Halo Top mint chip.
But it’s a holiday so extra ice cream doesn’t count. I can have that AND a slice of blueberry pie with more ice cream on the side (vanilla this time) and really end my meal in style.
This blueberry pie is the simplest of summer desserts—I’ve made three already this week because they’re so easy to throw together. (And because my first pie somehow ended up on the ground. But let’s not talk about that.)
I used a store-bought pie crust and my favorite EASY blueberry pie filling recipe, which hails from the trusty Good Housekeeping cookbook.
If blueberry pie isn’t your jam you could make a star-spangled cherry pie or apple pie or whatever your heart desires. You can also make your own crust but I took the easy route to give myself a few extra minutes of sitting on the patio time.
AKA, ice cream eating time.
If you don’t have a small star-shaped cookie cutter you can just freehand it.
And while I’m on the subject of freehand-ing pie crust decorations, I have to thank my dear friend Dana from piesandprejudice.ca (is that the cutest name or what?) for all her advice before I made this pie. I was initially going to color my stars red and blue but after the Fourth of July cheesecake cake incident I thought plain would be just fine.
Dana makes the most insanely creative pies and she seriously freehands the decorations. Check out her Instagram feed for all kinds of pie inspiration.
- 1 9-inch double pie crust (store-bought or make your own)
- 5 cups fresh blueberries
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- finely grated zest of half a lemon
- 1/8 teaspoon salt
- 2 tablespoons heavy cream
- 1 egg yolk
- Preheat the oven to 425 degrees.
- Combine the blueberries, sugar, flour, cinnamon, lemon zest, and salt in a medium mixing bowl. Mix until well combined and let sit at room temperature while you roll out your crust.
- On a lightly floured work surface, roll out 1 of the crusts to 11 inches in diameter. Carefully transfer to a 9-inch pie plate. Spread filling over the crust, then refrigerate pie while you work on the top crust.
- Roll the top crust out on a lightly floured work surface to 11 inches in diameter. Cut stars out of the top with a small star-shaped cookie cutter.
- Remove pie from the refrigerator and carefully lay the top crust over the pie. (I like to drape the crust over my rolling pin to transfer it.) Pinch the edges to seal the crust and trim off the excess dough. Combine the heavy cream and egg yolk in a small bowl and brush over the top crust.
- If desired, decorate the top of the pie with the cutout stars by brushing both sides of the stars, then pressing lightly onto the crust.
- Place the pie on a large baking sheet and bake for 40 to 50 minutes, until the pie crust is golden brown. If pie gets too dark, cover with foil in the last few minutes of baking. Allow to cool at room temperature before slicing and serving.
Adapted from The New Good Housekeeping Cookbook