blueberry pie

Naomi Robinson

Blueberry Two-Crust Pie

You know what’s better than a double-crusted blueberry pie? One with a streusel topping. I couldn’t help it, so I had to try it to see if it would be overkill or a great add-on. The verdict, the streusel and crust in every bite–killer. I’m pretty sure you are going to love this as much as I did, especially, since it’s not only simple in design, but also in preparation.

Of course I made my blueberry pie as mini pies, but feel free to stick to the recipe by making it one large one. Sure, it’s a little more work to make a few minis, but the payoff is definitely there.

I love the way minis lend themselves to a great presentation and there’s just something about small desserts that always seems to elicit a few extra oohs and aahs.

Aside from that, if you have a family like mine—there better be enough crust to go around or else you’ll end up with a pie pan full of filling. I’m serious, they will pick through the crust like it’s their own personal pie. See how I solved that problem—mini pies.

 

To get started on this recipe, click here. To add the streusel (I used silvered almonds for the nuts and coarsely chopped it), click here for the recipe and add it to the crust in the last 20 minutes of bake time.