My children and I have had the joys of strawberry picking before, but last year was our first time trying our hand at blueberries. It was AWESOME! No bending over into the dirt to grab a strawberry and no thorns to poke you when grabbing raspberries. Just picking the delicious berries right off the bush in front of us.
Speaking of blueberries, here’s an easy dessert to use up those fresh-picked (or fresh-bought!) berries. This rustic pie (also called a galette) only uses a handful of ingredients and is perfect for enjoying summer’s bounty while fresh berries are still in season.
One of these pies will serve about people, so buy a few extra pie crusts if you’d like to serve a crowd.
Here is what you’ll need:
9-inch pie crust, thawed first if frozen
1 cup fresh blueberries, washed and patted dry
2 tsp. cornstarch
2 tbsp. sugar, plus extra for sprinkling on crust
Small squeeze of lemon juice
1 beaten egg
Preheat oven to 425 F.
Mix together blueberries, cornstarch, 2 tbsp. sugar, and lemon juice in a small bowl. Let sit for a 2-3 minutes while you work with the pie crust.
Carefully take your thawed pie crust out of the container and spread out onto parchment paper. If your crust tears (mine did!) then just patch it together with your fingers so it’s all one piece.
Place your blueberries in the center of the pie crust. Going around the outside in sections, fold a small piece of the crust over the edge of the berries. You won’t cover all the berries, but just make a pie crust rim around them, with the berries showing through the center (see picture).
Brush some beaten egg on the crust and sprinkle some extra sugar on top. Move your pie, still on the parchment, to a rimmed cookie sheet.
Bake 15 to 20 minutes, or until golden brown. Let cool and enjoy!
Tiffany Kuhn is a wife and mom in the Middletown area. The vast majority of her spare time is spent baking and pawning off the leftovers to those around her. You can check out her baking successes (and fails) at weirdlittlefrenchcookie.com