Autumn Blueberry Pie
It’s the season of mists and mellow fruitfulness — and the best time to make pies! With pie crust, pie filling and cookie cutters, you can create amazing little pies as glorious as the season. You can mix and match pies with decorated crusts and pies with crust made out of decorations!
- Hands-on Time: 25 Minutes
- Total Time: 60 Minutes
- Servings: 4 5-inch pies
- Difficulty: INTERMEDIATE
- 1 can (21 oz.) Comstock More Fruit Blueberry Pie Filling & Topping
- 1 box refrigerated pie crusts (or scratch recipe for a double crust)
- 1 egg
- 1 dash of milk
- 4 5-inch foil pie pans
- Preheat oven to 425°F.
- Unroll pie crusts onto work surface. Press crust into 5-inch foil pie pans and cut away the excess.
- Fill pies with about 1/2 cup of pie filling.
- Lightly beat the egg with a dash of milk. Brush egg and milk mixture onto the edges of the pie.
- Use a cookie cutter to cut out leaf shapes from scrap pie dough.
- Place the leaves on the pie crust, starting from the outside edge and overlapping the leaves. Brush the leaves with the egg mixture.
- Place pies on a baking sheet and bake 25 to 30 minutes or until crusts are golden brown and fruit is bubbling.
- Baking Tip: Use fewer leaves for an open-face pie or more leaves to create a complete pie crust.
- Baking Tip: You can use the pie crusts as is, but for a thicker crust, ball up the pie crusts and re-roll out onto work surface.