There's something about berry pies that make you feel like giddy. Maybe it's the rich colors or the tarty sweetness of fruit underneath that perfectly baked golden crust - every bite is just heaven.
According to Everything Pies, pies date back to as early as Ancient Greece and Ancient Rome. Creeks reportedly liked their pies savory and meaty, while Romans liked sweet dessert pies.
In the US, fruits in season are used to fill pies. And as US domestic blueberry harvest usually runs from April to September, the National Blueberry Pie day is aptly plotted at April 28.
For first timers in baking blueberry pie, Amy Johnson of She Wears Many Hats has a good basic recipe for the dessert.
Easy Blueberry Pie Recipe (from Amy Johnson of She Wears Many Hats)
all-purpose flour for dusting work surface
pie dough for double 9-inch pie crust, chilled
2½ pints (5 cups) fresh blueberries
1 tablespoon freshly squeezed lemon juice
2 tablespoons milk or cream
4 tablespoons all-purpose flour
½ cup brown sugar + extra for sprinkling on top
¼ teaspoon ground cinnamon
1 large egg, beaten with 1 tablespoon water (for egg wash)
The double crust pastry is filled with blueberries with a hint of lemon juice. Brown sugar is sprinkled on top of the pie to achieve that caramel-ly top crust after baking.
Those who are not confident that they can pull off a pie from scratch (though it's not that complicated, really), Trish of Mom On Time Out has a great recipe for easy blueberry pie-flavored bars that is a lot easier to make.
Blueberry Pie Oatmeal Crumble Bars (from Trish of Mom On Time Out)
1 package yellow cake mix
2½ cups quick-cooking oats
¾ cups butter, melted
1 21 oz can blueberry pie filling
The crumble is made from the cake mix, oats and butter. The buttery flavor of the crust complements the taste of canned blueberry filling very well. Best of all, this recipe would only take minutes to whip up!
For those who are looking on a new twist on the traditional blueberry pie, why not try hand pies filled with blueberries and goat cheese? This treat is almost like a blueberry cheesecake that you can eat while walking. How cool is that?
Blueberry and Goat Cheese Hand Pies (from Ashley Thomas of My Heart Beets)
Handheld Pie Crust:
½ cup Almond Flour
½ cup Tapioca Flour
1 cup Coconut Milk, canned and full fat
Melted coconut oil (or egg wash)
1 cup frozen or fresh blueberries
4 ounces chèvre, divided
Drizzle of honey (or sweetener of choice)
TIP: Using a non stick mat when baking hand pies will make it easier to take them out of the pan.