Blueberry Pie-rannosaurus: a Dino-mite Dessert!

When it comes to delicious, it’s easy to see why the Blueberry pie-rannosaurus is considered dino-mite! This pie combines the natural sweetness of blueberries with just a hint of spice from cinnamon and ginger and a little zing from fresh lemon juice. The mix of granulated and brown sugar adds an extra depth to the flavor and the addition of the hand-cut Jurassic World logo on top just pushes this pie over the top (I mean, really, who doesn't want a slice of dino topped pie?!)

This pie makes one 9-inch pie.

• 1 package rolled up pre-made frozen pie crust (make sure you get the package with 2 crusts included)
• 6 cups blueberries (fresh is best, but in a pinch, frozen can be used as well)
• 1/4 cup brown sugar
• 3/4 cups granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 Tablespoon lemon juice
• 2 Tablespoons tapioca granules
• 1 large egg, lightly beaten with 1 Tablespoon milk
• coarse sugar for garnish
• Dinosaur assistant
• Pie topper design of your choice (I used the logo from Jurassic World) printed out on paper
• 9" pie pan
• Large pot
• Sharp knife
• Baking sheet
• Parchment paper
• Pastry brush
• Tin foil
• Vanilla ice cream (for topping at the end!)

The first thing we need to do is prep our bottom pie crust. Start by preheating your oven to 425°F with a rack in the lower-middle position.

Carefully unroll one of your frozen pie crusts. Gently roll it flat using a rolling pin to help smooth out any lumps or bumps that may be there from being rolled up.

Lay your pie crust down into your pie tin and use a fork to prick the bottom. This will allow any steam that builds up to escape and prevents the bottom of your pie crust from bubbling up. (Alternately you can line your pie crust with parchment paper and pour on dried beans to help weigh it down.)

Bake your pie crust for approximately 10 to 50 minutes or until the edges just start to turn golden brown. Don't overcook - we will finish cooking the crust when we cook the entire pie all together in just a bit.

Take your crust out and let's work on the filling!

Drop your oven temperature to 400°F.

To prepare your filling first make sure your blueberries are clean and there are no stems hanging on (this is also a great time to sneak a few and 'taste test' them to ensure you're dealing with the freshest, juiciest, tastiest blueberries).

In a pot combine 4 cups of your blueberries (reserve two cups for later) with your lemon juice, sugar, cornstarch, ground cinnamon, ground ginger, tapioca, and lemon juice. Over medium heat, bring to a gentle boil and allow to cook for about 15 minutes or until your blueberries start to burst.

Remove from heat and add in your remaining whole blueberries. Stir to combine and set aside for now. We'll work on the top layer of our pie and allow the flavors of our cooked blueberries to marinate and deepen. Mmm...so delicious!

Onto the decorations on top of our pie. I chose the Jurassic World logo because, why not? Really all you need to do is find a design you personally like and print it out, making sure it fits comfortably within a 9" circle (the size of your pie).

Line your baking sheet with a piece of parchment paper and unroll your second frozen pie crust out on top of it. Lay your logo or design down on top of your crust. Using a sharp knife, carefully cut your design out.

Pro tip: Pie crust gets soft as it thaws, so if you find yourself smooshing your design, pop the whole thing into your freezer for about 10 minutes and let it freeze again. It will help make it easier to cut and keep your edges crisp. Depending on how complex your design is, you may have to freeze/cut several times.

Once your design is complete, pop it back into the freezer one last time to freeze and make transferring to your pie easier.

Once your design is complete, it's time to assemble!

Fill your pre-baked pie crust with your blueberry mixture.

To transfer your top crust design, carefully slide it off the parchment paper and onto your pie (this whole process is MUCH easier if you've frozen it first.

In a small bowl, combine your egg and milk to create an egg wash. Using a pastry brush, gently brush your design with the egg wash.

Sprinkle the entire top of your pie (design AND blueberries) liberally with your coarse sugar.

Bake your pie at 400°F for 20 minutes. At the 20 minute mark, carefully pull your pie out and wrap the edges with tin foil to keep them from burning.

Lower the temperature of your oven to 350°F and bake for an additional 25-30 minutes.

You'll know your pie is ready when the crust is golden brown and the filling is bubbling.

For the best experience, allow your pie to cool for approximately one hour on the counter and then serve in a bowl with a scoop of vanilla ice cream. Although your pie will still be runny at this point, who is going to complain when it's complemented by frosty cold creamy ice cream?

If you prefer a firmer pie, allow it to cool for 3 full hours at room temperature (or overnight in the fridge) before serving. This time allows the filling to thicken up, resulting in a less runny pie.

Top with a scoop of vanilla ice cream and enjoy!

Cover any leftovers (as if!) tightly and store in the refrigerator for up to 5 days.