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. 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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