A fun way to make and eat blueberry pie! Everyone will love this twist on a classic seasonal summer dessert!

Easy Blueberry Pie Fries

A talk show host on my local Christian radio station shared that parents make an average of 221 mistakes a year. I did the math and that comes out to 18 mistakes a month. Not too bad, considering I feel like I make that in a day!

But I got to thinking, how in the world does someone come to that conclusion? There is no way a survey can be sent and parents can honestly respond with how many mistakes they’ve made in the past year. I wouldn’t know and I certainly don’t want to keep track of them!

Does that mean they did a focus group study where parents kept track of their mistakes over the course of a year?! That would be torture! I prefer to count my blessings, not my mistakes! There are some days I really beat myself up because I think I am not good enough, sometimes it takes several days to shake it. I’d much rather focus on the good days and forget about the bad ones!

Do you know what isn’t a mistake? Making these Blueberry Pie Fries. I am not a huge fan of pie, unless it’s swimming in ice cream. But here’s what I love about these babies – buy a crust, make the blueberry filling, spread it over the center of the crust, seal, and bake! Easy! You could really jazz these up and dunk them in a caramel sauce!

I love blueberries. I especially like them in Blueberry Pretzel Salad , Blueberry Zucchini Cake , Easy Blueberry Crisp , and the Best Blueberry Muffins !

What You’ll Need

3 cups Fresh Blueberries

1 tbsp Lemon Juice

1/3 cup Brown Sugar

3 tbsp Cornstarch

2 tsp Vanilla

3/4 tsp Cinnamon

1 (14 oz) package Store Bought Refrigerated Pie Crusts

1 Egg, Beaten

2 tbsp Sugar

How to Make Blueberry Pie Fries

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.

Remove 1 14 oz box of refrigerated store bought pie crusts from the refrigerator and set aside.

Combine 3 cups blueberries, 1 tbsp lemon juice, 1/3 cup brown sugar, 3 tbsp cornstarch, 2 tsp vanilla, and 3/4 tsp ground cinnamon in a sauce pan over medium heat. Stir frequently until sauce forms. Bring mixture to a boil while continuing to stir. Continue to cook and stir for about 6 minutes or until the sauce thickens.

Remove from heat and set aside to cool.

Unroll one pie crust onto the prepared baking sheet. Spread blueberry mixture onto the pie crust, leaving a small space around the edge of the crust to pinch, then cover with the second pie crust.

Pinch edges together all the way around the pie with a fork.

Beat 1 egg and brush the entire top of the crust with it. (You won’t use the entire beaten egg, just discard the rest.)

Sprinkle the entire top of the crust with sugar.

Using a pizza cutter, cut into fry shapes.

Bake for 30 minutes, or until crust is golden.