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Blueberry Pie with Decorative Crust
A delicious blueberry pie made with homemade blueberry pie filling and a decorative crust.
Course Dessert, Pie
Cuisine All-American
Keyword Blueberry, blueberry pie filling, pie crust
Servings 8 servings
Calories 479kcal
Author Lynn / Turnips 2 Tangerines
- 1 package refrigerated pie crust 2 crusts
- 1 quart homemade blueberry pie filling OR
- 1 21 oz can blueberry pie filling
- 1 egg
- 1 tablespoon water
- 1 tablespoon sugar
Preheat oven to 375.
Unroll one pie crust, place in the bottom of a 9 inch pie plate.
Flute the pie crust edges.
Spoon blueberry pie filling into pie crust.
Unroll second pie crust, using a heart shaped cookie cutter cut out as many shapes as possible.
Place heart shaped cutouts on top of blueberry filling in a decorative pattern.
Whisk together egg and water.
Brush egg mixture on crust cutouts and decorative crust. Sprinkle sugar over the top of the pie.
Bake in preheated oven for 45 minutes or until crust is golden brown and blueberry filling is bubbly.
Serving: 1g | Calories: 479kcal | Carbohydrates: 81g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 247mg | Potassium: 197mg | Fiber: 4g | Sugar: 46g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg