I love all things Halloween, especially Jack Skellington these days. My eight-year-old discovered The Nightmare Before Christmas last year so this Halloween has been all about Jack & Sally!
My love of Halloween an
d pie combined for a booberry blueberry pie in time for the holiday and feature products from two Augusta Locally Grown producers: Country Sweets and Southern Swiss Dairy.
One important note: I've used this pie crust recipe since I first started baking and I've kept using it because it's so simple. If you don't have the time to make a double pie crust, store bought is absolutely fine---there's no judgment here!
Double pie crust recipe
You’ll need an 8 inch pie pan and some wax paper
3 cups all purpose flour
1 tsp salt
3/4 cup vegetable oil
1/3 cup whole milk (from Southern Swiss Dairy)
Whisk flour and salt together in a bowl and create a well in the center.
Pour the vegetable oil and milk in the well, stirring everything together.
Once dough comes together, knead gently on a sheet of wax paper.
Divide dough in to two parts.
Roll one piece of dough out between two sheets of wax paper. Since we’re using an 8 inch pie pan in this recipe, roll the dough out about 10 inches (always give an extra 2 inches so it can climb the sides of the pan).
Remove top sheet of wax paper and flip the dough in to your pie pan using the bottom sheet of wax paper.
Pour in the pie filling (seeing filling recipe below).
Roll out the second piece of dough between two sheets of wax paper then remove top piece.
Use a knife to cut out your Jack Skellington face.
Pick up using the wax paper and flip on top of the pie filling.
Trim excess edges around the pie pan and seal gently using the tines of a fork.
Bake in the pre-heated 375 degree oven for 35-40 minutes (until the crust is a nice golden brown).
Blueberry Pie Filling recipe from Dinner with Julie
4 cups frozen blueberries (from Country Sweets)
3/4 cup sugar
1/4 cup corn starch
1 tbsp lemon juice
1/4 tsp cinnamon
Pinch of salt
1 tbsp butter, cut into small pieces (from Southern Swiss Dairy)
Combine all ingredients except butter in a saucepan over medium-high heat.
Bring to a simmer and stir often, cooking until mixture thickens and blueberries start to bubble.
Remove from heat and stir in the butter.
Place in 8 inch prepared pie pan.