This week's recipe for "Double-Crusted Blueberry Pie" was chosen by Amy of South in Your Mouth. If you would like to see the full recipe, it will be posted on Amy's page. What a wonderful pick, because what would the 4th of July be without a blueberry pie?
Let me begin by saying that I am a one pie crust person. This will probably horrify some of you, but I have found success with the Crisco Pie Crust recipe, and after being traumatized by other pie doughs that did not cooperate....well....if it ain't broke, don't fix it. So, knowing that we have to use the recipe from the book, I was a little nervous. This pie dough recipe takes a staggering amount of butter, but it is absolutely wonderful to work with. I am in love with the flavor of the dough, and it rolled out nicely. Chilling it makes all the difference. I haven't made a full top crust in forever because I like the ease of making lattice tops....but the top crust for this came together really well.
Notice all the festive sprinkles :) Here is my pie pre-baking, when it was still pretty. I even tried to cut a star in the center.
This is what it looked like after it baked. My pie shield squished the outside crust a bit, and the blueberry happily bubbled up on the top of the crust. I was calling it "the ugliest blueberry pie ever" because of its lack luster appearance.
The pie tasted absolutely delicious! I will make this again!