Calvin has become OBSESSED with baking pies…. ever since Thanksgiving, he has been talking about it almost daily. “Cook PIE. Cook PIE” he continuously says out of nowhere. Luckily, this is not a request that I think I will ever deny. Yes, child, I too want pie. all. the. time.

For Thanksgiving I set up a super quick pie-baking station in his little play kitchen out of felt and pom-poms before we made the real thing, thinking it could occupy him during the parts that he couldn’t help (such as rolling… etc where you need two hands, that aren’t toddler hands…) That activity is shown following the recipe in case you want to give it a try, too! It took literally 5 minutes to setup!

We made a blueberry pie for the first time the other day because it was the only thing I had on hand and it ended up being super tasty! (You should TOTALLY have this with ice cream… that was our one mistake…)

Classic Blueberry Pie Recipe (makes 1 regular 9 inch pie or 3 mini 4 inch pies)

Butter Pie Crust:

2 1/2 C Flour

1/2 C Chilled butter (2 sticks) cubed

6 T ICE water (seriously… don’t skip the ice….)

Cut chilled butter into cubes and then place in the freezer for 10 minutes to make sure they are very cold. Add flour + chilled butter cubes to a bowl and blend with a fork or pastry blender- smashing the cubes of butter to combine with the flour until you have very course crumbs.

Add the iced water 2T at a time, mixing with a spoon to moisten the flour/butter mixture. When your mixture is starting to look mostly-moist with just a few crumbs remaining, knead the dough for only a few seconds just to form a ball.

Its very important to not over knead and to do this quickly to keep the dough cold and butter unmelted. ‘Separate the dough into two even potions. Roll each portion into a ball and flatten slightly to form a thick disc. Wrap each in plastic wrap and CHILL IN REFRIGERATOR FOR 2 hours-overnight. Do not skip the last step 😉

OPTIONAL: If you want to skip the traditional 9 inch pie and make mini pies, divide your dough into SIX equal portions to make three mini pies.

Blueberry Pie Filling

6 C Blueberries- fresh or frozen
1/2 C Packed brown sugar
1T Lemon juice
2 T Flour
1 t Ground cinnamon

Combine all ingredients in a bowl and stir gently to combine.

Prepare pie crust by rolling out 1 disk on a floured surface until it is slightly larger than your pie pan circumference. Fold into quarters and transfer to pie pan.

Unfold in pan. Scoop filling into prepared UNBAKED crust.

Roll out second pie crust in the same method and fold into quarters. Place on top of filled pie. tuck the overhanging edge underneath the edge of the bottom pie crust to seal the pie. Crump edges using fingers. Cut slits in top of pie for steam venting.

Optional: Brush the top of the pie with an eggwash mixture of 1 egg white + 1 T cold water. Sprinkle with sugar to add sheen + a little sweet crunch.

Bake in 400 degree oven for approximately 45 minutes, until crust is golden brown and filling begins to bubble through the slits slightly. Let cool thoroughly before serving.

And, in case your little one need’s something to keep their hands busy while you’re rolling out the dough, set them up a mini felt pie baking station:

All photos were taken with iPjone4s + edited with A Color Story app.

Play kitchen can be found HERE

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