Description
This pie, with its sugar cookie-like crust, is simple to make and stores well in the fridge or on the counter during cool weather up to 2 days. It can be served hot, cold, plain, or with whipped cream or vanilla ice cream on the side.
Ingredients
- ¾ cup white sugar
- ¾ cup butter, softened
- 1 egg
- 1 teaspoon baking powder
- 2 ¼ cups all-purpose flour
- ½ cup milk
- 2 pints fresh blueberries
- ½ cup white sugar, or more to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C)
- and line a 9×13 inch baking pan with parchment paper.
- Beat 3/4 cup sugar with the butter until the mixture is smooth and creamy
- and beat in the egg. Add the baking powder
- and stir in the flour
- 1/2 cup at a time
- alternating with a few tablespoons of the milk
- until all the flour and milk have been incorporated. The dough will be sticky
- like sugar cookie dough. Spread the dough into the prepared baking dish
- creating a raised edge of dough around the dish.
- Place the blueberries in a bowl with 1/2 cup of sugar
- and mash the berries with a potato masher. Spread the blueberry mixture on top of the crust in an even layer.
- Bake in the preheated oven until the crust has browned slightly and the filling is thickened and bubbling
- 15 to 25 minutes.
Prep Time: 35 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 12