Peach and Blueberry Polka Dot Pie Tutorial

Here's another great recipe for those fresh blueberries you'll be getting this summer!

Peach and Blueberry Polka Dot Pie


1 package refrigerated pie crust (both crusts)
1 29oz can peaches, drained (or two regular sized cans of peaches)
1 cup blueberries, rinsed
1/2 cup sugar
1/4 cup flour
1 tsp vanilla extract
3 tsp butter, melted

Step 1

Preheat the oven to 375 degrees. In a bowl, combine the fruit, sugar, flour, vanilla, and butter.

Step 2

Press one crust into a greased pie pan and add the fruit filling.

Step 3

Unroll the second crust and cut out 1-inch sized holes (I used that little medicine cup that comes with children's medicine, hehe).

Step 4

Place second crust on top of filling, pressing along the edges to seal. Brush the top of the crust with a little milk and sprinkle 1 Tbs  granulated sugar over the top.

Step 5

Bake at 375 degrees for 35-40 minutes. Serve warm.


janeen said…
when you baked this, did you have to cover the edge of the pie to prevnet the edges from over cooking/burning?
I did, for the last half the baking, I covered the edges. =)

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