1 1/2 cups flour
1/4 tsp. sea salt
1 tsp. sugar
1/2 cup chilled butter
2 tbsp. ice cold water
1 can blueberry pie filling
1 can lemon pie filling
2 tbsp. brown sugar
First, start by making the crust, as it will need to chill for a couple hours. A beginning reminder is that the older the ingredients the better, as this will make a better crust. Combine the flour, sea salt, and sugar; stir. Add the cold/chilled butter (NOT melted or room temperature) and combine with a fork or whisk until small, coarse balls or in crumbs form. Next, slowly add the cold water (add an ice cube to the water to make it colder) one or two tablespoons at a time, stirring between each. Use your hands some (and sparingly so as to not warm the dough) to make sure the dough sticks together and creates one large ball; do not add too much water, as the dough will become too sticky, and too little will create a crumbly crust.
Wrap the crust dough in either plastic wrap or foil and stick in the refrigerator. Chill for two or more hours. Now, preheat the oven to 375 degrees.
Meanwhile, as the dough chills, create the pie’s filling. This filling is quite easy and quick to make. Open both the blueberry and lemon pie fillings; pour into a medium-sized mixing bowl. Stir together until evenly distributed—this will create a blue-ish, purple-ish colored filling. Add one half to one tablespoon of brown sugar to the filling and stir until combined well. Set the filling aside or in the refrigerator to cool
Once the dough is fully chilled, remove it from the fridge and take it out of its wrapping. Sprinkle a fair amount of flour on a cutting board or countertop and set the dough on top. Lightly cover a rolling pin in flour, and then roll out the dough into a circle. The dough should flatten into a circle slightly larger than the pie pan being used. Once the dough reaches its desired size and thickness, place it in the pie pan. Pat the dough softly into the pan until it is completely flattened.
Next, using a fork, poke minor holes throughout the crust to allow it to breathe as it cooks. After this, add the filling inside the dough and pie pan; smooth it out so it is even across the pan. Then, using the fork again, press its prongs into the top of the crust around its entire circle. Following this, sprinkle about a tablespoon of brown sugar atop the filling and crust.
Place the pie in the preheated oven and bake for 40-45 minutes, depending on your oven. If the pie does not look done, or you desire a crunchier crust, place it back in the oven for 5-10 more minutes.
Allow the pie to cool about 20-30 minutes before slicing. Once it has cooled, enjoy a delicious and easy semi-homemade, unique pie!
Before now, I had never made my own piecrust, instead I always had used the premade ones found at the grocery store. For years, I had been saying I would finally test out making a homemade piecrust, but I was always so hesitant to try it out, so I never did. This year, just in time for Thanksgiving, I decided I would actually test it out, and it was much easier and quicker to make than what I had thought!
Not only is this piecrust recipe simple and tasty, but the rest of the recipe follow the same suit! I am an ultimate pie lover, which means I enjoy almost all pies—fruit pies especially—and when I grow tired of just the same old one flavored pie, I like to test out adding lemon to it. I like my pies to be quite thick and full, so I used two cans of pie filling, though the lemon flavor can also be accomplished by simply adding lemon flavoring (though be careful with this choice, a little goes a very long way!). Oftentimes, I will make a cherry pie for my dad’s birthday, which I varied one year and made it cherry lemon (with flavoring) instead and it was delicious!
Whether you’re looking for a quick and easy homemade piecrust recipe for the coming holiday, or want to switch up your typical pie for a tangy lemon twist, this recipe is right for you. Enjoy your pie and happy Thanksgiving!