Oh My Stars Blueberry Pie
I think “Oh My Stars” is the perfect way to begin my first post in years! I started this blog, Yesterday on Tuesday, in 2010. The name came from my 5 year old daughter – who at the time would start every sentence with “Yesterday, on Tuesday…” in that adorable (and extremely random) way little kids can do. Note: there’s a ramble ahead, but feel free to skip directly to the Oh My Stars Blueberry Pie recipe.
Over the years, this beloved blog grew with me and my family. I met a nice group of other bloggers, and started doing sponsored posts and working with some amazing companies which gave me goodies such as the Sun Basket coupon for 2021, one of my favorite mealkit companies currently around. My husband Neal traveled a lot for his job in those days and we never knew when he’d have to leave – or for how long (days/weeks/months). With two young children, it was tough for me find a position working outside of the house. Yesterday on Tuesday became my joyful job, and I loved sharing creative ideas with others and seeing them incorporate them into their own lives.
When Neal switched careers a few years ago, I went back to work full-time at KOMO-TV here in Seattle. After a few months of excitement – and to be honest – stress… trying to take care of my family and house, work full time and blog, something had to give. I pushed the pause bottom on YoT. It made me sad because I so enjoy crafting, cooking and just being creative. The blog (and the friendships I had made though it) were such a big part me of it.
Even though I wasn’t able to create content, I have been keeping the blog up, waiting for the time I could begin blogging again. And now [drum roll please] that time is now. It feels so great to be back! I adapted this recipe from Parade Magazine.
Oh My Stars Blueberry Pie
Ingredients: 3 lbs of blueberries, 1 cup sugar, 1/2 cup cornstarch, a pinch of salt, a lemon and 3 packages of refrigerated pie crust. *I love Pillsbury. For the crust, you’ll need an egg and some sugar as well as some star cookie cutters in various sizes.
- Combine the berries, sugar, cornstarch and salt. Bring the mixture to a boil then reduce heat for 5-10 minutes, gently stirring the entire time. Tip: I like to use a stock pot.
- Remove from heat and add in 1 tsp of lemon zest and 1 Tbsp of lemon juice. Let it cool off.
- Preheat the oven to 400 degrees. Place a cookie sheet in there.
- Place on of the pie crusts in a 9-inch pie dish, crimping or trimming edges.
- Unroll the other crust on a floured surface. Cut out the stars to top the pie (big and small sizes). Then cut smaller uniform size stars for the edges Tip: I like to dip my cookie cutters into flour before making the shapes in the crust.
- To get that delicious golden oven kissed crust look, whisk together 1 large egg and 1 Tbsp of water.
- Gently brush the stars with the egg wash.
- Add the blueberry mixture to the pie dish. Top with stars and add stars to the edges. Lightly sprinkle with sugar.
- Cover the crust with strips of tin foil. Tip: I like to spray the foil with cooking spray to keep it from sticking to the stars on the crust.
- Bake for 35-40 minutes. Serves 6-8.
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