Blueberry Pie

Blueberry pie was one of my favorites growing up. I was always eager for the Christmas season and this was one of the reasons. My grandmother always had the most wonderful pies waiting for us over the holidays. This is a tasty treat I am so glad I can make for my kids!

My third son has the most adorable way to pronounce Blueberry Pie, " Blueblblberry Pie". HE was so excited while this was cooking he couldn't quite get the blue and berry together and kept pronouncing the blblbl in between! So with out further ado its Blueblblberry Pie for the Holidays!

Ingredients

Breads from Anna Pie crust mix
1/4 cup Coconut milk
3/4 cup Spectrum vegetable shortening or olive or canola oils

Filling

6 cups blueberries
3/4 cup sugar, or choice of sugar substitute
1/4 cup corn starch
1/2 ground Cinnamon
1 Tablespoon lemon juice
1 Tablespoon spectrum shortening


Prepare pie crust following directions on the back of pie crust mix. Substituting coconut milk for milk options and leaving out vinegar. I found it much easier to flatten with my hand on parchment paper then dealing with a rolling pin. Place inside 9 inch pie baking dish. Set aside and heat oven to 425 degrees. In a large bowl mix all ingredients for filling. Mix well and place inside of crust. Lay second crust over top and seal. Cover the edges of the crust with aluminum foil for the first 30 minutes of baking. Remove for the last 15 . Total cook time about 45- 60 minutes.