I say I’m not a baker, but the exception is making fruit pies. I make a banging fruit pie – specifically berry ones. Granted, I use a prepared crust. Give me some leeway; it still counts. If you’re planning a celebration for the Fourth of July (or anytime this summer), make these pies.
Blueberry Pie and Strawberry Rhubarb Pie
- Fruit, 1 package of each type you’d like to use (1 pint of blueberries is the perfect quantity)
- Sugar, roughly 1/4-1/2 cup
- Flour, roughly 1/4 cup plus 1 tablespoon
- Ground cinnamon, 3-4 heavy dashes
- Lemon juice, a scant 1 tablespoon
- Butter, 1 tablespoon (optional)
- 1 prepared pie crust (the refrigerated dough kind)
- Clean fruit and cut into pieces if needed.
- In a bowl, mix first 5 ingredient, except 1 tablespoon flour.
- Lay out crust in a pie dish. Sprinkle remaining tablespoon of flour on the pie crust.
- Dump fruit mixture into pie crust. If using butter, cut it into tiny chunks and place it around the pie in the fruit.
- Fold in the edges if you’re making a rustic pie. If you’re making a traditional pie, place top crust on and seal the edges by pinching & pressing with your thumb. Forks also work for this, but sometimes I stab through the crust, which is why I recommend using your fingers. If using a top crust, put a fun design in it. If you remember to do this before placing the top crust on the pie, you can use a cookie cutter; after placing it, you can use a sharp knife. This help your pie vent.
- Cook at 350 degrees for 40 minutes. Keep an eye on it for the last 5-10 minutes to ensure the center of the bottom crust cooks but the edges of the top don’t burn. A trick for helping your edges not burn is to fold aluminum foil over them when starting to cook the pie. You’ll pull the foil for the last 5-10 minutes then to get the lovely color.