Daybreak Delights: Pi Day Blueberry Pie

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Dawn Bitz from Grasshaven Outdoor shows us how to make Pi Day Blueberry Pie.

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Pi Day Blueberry Pie



1 pkg. refrigerated pie crusts

4 cups blueberries

½ cup sugar

2 ½ tablespoons cornstarch

1 tablespoon butter

½ teaspoon grated lemon peel



Preheat oven to 400 degrees.  Roll out one sheet piecrust to flatten. Fit into a 9-inch pie dish. In a medium saucepan combine 1 cup of the blueberries, sugar, cornstarch and 2 tablespoons water. Bring to a boil; cook and stir until mixture is thickened and clear. Stir in butter; cool for 5 minutes. Stir in the remaining 3 cups blueberries and lemon peel.


Pour cooled filling into pie shell. Lay the remaining pie crust on a sheet of wax paper. Roll out to flatten. With a knife or pastry wheel cut pastry into 3/8-inch wide strips. Arrange in a criss-cross pattern on top of blueberries, pressing ends into the edges of the bottom crust and crimping to seal. Or get creative and cut the numbers of pi out of the piecrust and arrange on the top.


Place pie on a baking sheet. Bake in the bottom third of oven until crust is golden and filling bubbles gently, about 30 minutes. Cool on rack.

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