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
Preheat the oven to 375 degrees. In a bowl, combine the fruit, sugar, flour, vanilla, and butter.
Press one crust into a greased pie pan and add the fruit filling.
Unroll the second crust and cut out 1-inch sized holes (I used that little medicine cup that comes with children's medicine, hehe).
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.
Bake at 375 degrees for 35-40 minutes. Serve warm.