Here Are 2 Pie Recipes You’ll Want for This Summer’s Cookout

Pies have been bringing people together for as long as they’ve existed. They represent comfort, pleasure, and love, and are an excellent way to rejoice. We’re bringing you two taste-gasmic pie recipes today. One’s full of juicy blueberry hits and the other is a great mushroom and chicken fix. 

Before we begin, we’d like you to get your hands on a pie crust shield. You can make one yourself from aluminum foil, but we’d suggest a pre-made one for easy removal once the pie is half done. 

1. Fresh Blueberry Pie

We’re bringing you the sweet one first because it’s best served chilled. Make this lovely blueberry pie dessert and throw it in your refrigerator for half an hour while you work on the chicken veg-mushroom pie.

Ingredients

• 12 oz plain flour
• 1 oz caster sugar
• 6 oz butter slice and 1 tbsp butter, diced
• 1 large egg and an additional egg yolk
• 5 oz granulated sugar
• 1 oz cornstarch
• 2 tsp freshly grated lemon zest
• 1 tsp cinnamon
• 1/8 tsp kosher salt
• 30 oz fresh blueberries
• Whipped cream for garnish

Preparation

1. Whisk together the flour, caster sugar, and some butter in a bowl. Slice some more butter smaller and smaller until each piece looks like a pea. Use your fingers and work together the butter and flour mixture while adding some water and an egg as well.
2. Add the dough to a disk and refrigerate it until it’s completely chilled. It should take at least an hour.
3. Roll out half of the dough and fit it into an 8-inch pie dish. Ensure uniform thickness by rolling out from the center and turning the excess dough back in.
4. Do not stretch the dough too much and remember to trim any excess parts.
5. Combine sugar, cornstarch, lemon zest, cinnamon, kosher salt, and blueberries in a large bowl and mix it all well. Once done, refrigerate it while you work on doubling the crust.
6. Take the other half of the dough and make long strips with it once it is at a suitable temperature.
7. Add the filling over the pie crust and start spreading the strips on top of the filling. First, do it horizontally, then vertically. 
8. You must repeat the process several times until your pie starts to exhibit a lattice-like structure.
9. Fold the edge of the crust and make a thick border that rests on the border of the pie dish. Place a pie crust shield on the border.
10. Bake for 20 minutes at 350°F and take off the crust shield midway.
11. Get it in the refrigerator right after and serve the pie chilled.

2. Chicken Veg-Mushroom Pie

To aid your dessert’s grandeur here’s a chicken veg-mushroom pie recipe so you can show off your baking skills in both departments: main course as well as dessert.

Ingredients

• 12 oz plain flour
• 6 oz butter slice
• 1 large egg
• 1 oz wholemeal
• 2 finely sliced onions
• Salt and desired seasonings
• 25 oz floury potatoes
• 150 ml double cream 
• 3 oz grated cheddar
• 1 chicken breast, shredded
• 1 mushroom tin

Preparation

1. Prepare the pastry by combining the flour, wholemeal and butter. Use your fingers and make the mixture crumbly. Add the egg, mix it well, and turn the dough into an egg shape.
2. Cover the dough and leave it to chill for an hour. Then, spread the dough into the pan and let it chill further while you prepare the filling.
3. Heat butter in a large pan, followed by adding the onions and seasonings. Throw in the potatoes and chicken and stir them well. Once they’re cooked up a bit (for 10-15 minutes), add cream and leave the mixture to cool for a while.
4. Heat the oven to 350°F. Spread the filling over your pastry and top it off with cheese and mushrooms. Let it bake for a good 40 minutes.
5. Take the pie crust shield off 15 minutes into it (we want this pie to be crispier). 
6. Serve hot.