We loved the grilled apple galette the other day so much, I just had to make another pie on the grill yesterday. Hopefully I’ll have my kitchen put together by next week. The finishing touches are being done now. Then it will be my turn to move all my dishes back into the cabinets, and re-organize. Even though i tried to make sort of neat piles, and keep everything organized, it just hasn’t worked. Things have been misplaced and I can’t wait to get everything back to normal.
Yesterday I made this blueberry lemon pie. I made it almost the same as the last one I shared with you – Pillsbury pie crust and canned pie filling. Except for this version, I added some fresh fruit and lemon zest to the canned pie filling to make it taste more fresh. This was a quick and easy way to make a “semi-homemade” blueberry pie, without all the effort.
To make this pie cute and festive for Memorial Day and the 4th, I used my star-shaped cookie cutters to cut out some stars for the top. You can add more or less than I did here. This step would be so much fun to have your kids help with.
Yield: Serves 8
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 (21 oz) can blueberry pie filling
1 cup fresh blueberries
the zest of one lemon
3 tablespoons Dixie Crystals turbinado sugar
2 tablespoons vegetable oil
Heat grill to 375° - 400°. Add vegetable oil to a large cast iron skillet and use a brush to completely coat the inside of the skillet with oil.
Line the skillet with one pie crust. Combine pie filling, fresh blueberries and lemon zest, and mix well. Pour in the pie filling and spread out. Fold crust over the filling as shown. Use 3 star-shaped cookie cutters, in different sizes to make 2 large stars, 2 medium sized stars and 2 small stars. Lay on top of pie.
Brush the outside of the crust with additional olive oil and sprinkle with turbinado sugar.
Grill for 15 - 20 minutes, or until crust has browned. Serve with vanilla ice cream or freshly whipped cream.
This post sponsored by Pillsbury. All opinions 100% mine.
