We’ve been blueberry picking pretty much every week this season, and we’ve definitely eaten our share of blueberry muffins and crisps made with the sweet summer berries. It had been a bit since I pulled together a pie, so when Serena and Lily asked if I’d be up for creating a patterned pie with one of their gorgeous custom patterns, I was all for it!

My trusty assistant Max is never far when there’s baking involved ;) , and between the two of us, I hope we did their beautiful Sayulita pattern justice! Pretty sure it was made for blueberries!

Here’s our blueberry pie recipe, if you’re up for making a sweet patterned treat of your own!

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A pie is nothing without a good crust, and one of my favorites is this recipe from the Pioneer Woman.  

For the filling, mix freshly picked blueberries (enough to fill your pie dish!) with 1c + 2 tbsp of sugar, 4 tbsp cornstarch, and 1 tsp of cinnamon. 

Once you’ve filled your pie and added the top crust or pattern, mix an egg white with a little water and brush lightly on top of the crust (and sprinkle a little extra sugar on top for good measure!). 

Bake at 425 for the first 15 minutes, then cover with a pie crust shield (like this one) and bake at 375 for the remaining 45-50 minutes, or until the filling is bubbling. Enjoy!