Evan’s Blueberry Night Sky Pie

If flaky buttery crust, juicy blueberries and half-moons sprinkled with sugar sound like a dream, then try Evan's recipe for her out-of-this-world Blueberry Night Sky Pie.

It’s good to know one’s limitations because out of constraint can come creativity. This pie is an example. Lots of pie bakers use a lattice top crust for berry pies because having more exposed surface area allows the juicy berry filling to thicken faster. I am a bad lattice maker. It’s too fiddly for me so I use dough cut-outs of half-moons to partially cover my blueberry pies. The blueberries turn a deep navy blue color when baked, which reminds me of the night sky. You can also use a combination of stars and half-moons and make them sparkly with a sprinkling of sugar. Endless fun and good eating.

If you don’t already have a go-to pie crust recipe, try this award-winning one from Alina Bezdikian, JP Bolles and Patrick O’Brien. The trio swept our 2014 KCRW ‘Good Food’ pie contest with their pie crust recipe that earned them a blue ribbon for “Best Crust.” When following the instructions, just remember to reserve half of the dough for your moon or star-shaped cut-outs. Or, if using another recipe, remember to choose one that makes enough dough for two pie crusts.

Evan's Blueberry Night Sky Pie 2
My Blueberry Night Sky Pie with half-moon cut-outs. (Photo by Abbie Fentress Swanson/KCRW)

Photo of blueberries (above) by Raj Stevenson