Blueberry Birthday Pie with Rainbow Crust
A pie worthy of a celebration. Sprinkles make everything anything more festive!
We celebrated my Father’s Birthday this week. He’s a huge fan of blueberry pie, but part of me wanted to make a traditional birthday cake. A few weeks ago I had seen a really beautiful tie dye pie by momentsofsugar.com on instagram. I am not sure exactly how she made her crust but I decided I wanted to make my own version. The Blueberry Birthday Pie was born!
CRUST
2 1/2 Cups All Purpose Flour
1 Tsp Salt
2 Sticks Cold Butter
6-8 Tbsp of Cold Water
FILLING
6 Cups Fresh Blueberries
2/3 Granulated Sugar
1/4 Cup Cornstarch
1 Tsp Ground Cinnamon
2 Tbsp Lemon Juice
1 Large Egg
1 Tbsp Milk
Combine first 5 ingredients in a bowl and set aside.
Roll out cold dough to 1/4" and transfer bottom crust to the pie plate.
Add filling to the pie dish.
Roll out top crust until it is about 1/2" thick.
Evenly coat with sprinkles. Continue to roll it until it is 1/4" thick.
I chose to use my whole but you could also do a lattice or design of your choice.
Bake the pie for 20 mins.
Turn the heat down to 350 tent with foil and bake for an additional 25-30 mins.
Let it come to room temperature before cutting. 
Prior to Baking
The pie was a hit with the birthday boy and my nieces. I really enjoyed using the same crust recipe for both desserts. It was fun to play with the possibilities.
Please give these recipes a try and let me know if you have any questions. I’d love to see what you make. Thank you and Bake On! Becky