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SHOP TALK: Memorial Day Pie
by Ashley Fritsche

Welcome back to Shop Talk here at The Featherweight Shop! We love our local chit chat with staff, gathering around the dinette table so-to-speak (because that is what we have!) and sharing with one another. In these segments, we exchange patterns, recipes, organizational ideas, history quips, gardening tips, crafty projects, and smiles about learning an old-fashioned way of doing things. Shop Talk is the fun tidbits of news!

Pie! Pie! Pie! Who doesn't love pie? Growing up, blueberry was my all-time favorite pie that I could never get enough of! As you can tell from the picture below, from a very young age, I enjoyed my pie!

Young Ashley with Blueberry Pie

Young Ashley enjoying her blueberry pie!

The hardest part when coming up with the idea for this post, was deciding on the type of pie to make! After a good amount of time deliberating, I finally settled on blueberry pie! This simple, sweet, and luscious pie is a family favorite, and sure is one of mine since childhood. Fruit pies are simple to make, and easy to customize. This Memorial Day, pick your favorite berry, and whip up a delicious pie that your family is sure to enjoy!


5 cups fresh or frozen (thawed and rinsed) blueberries

3/4 c sugar

Pillsbury Pie Crust (two if you are going to do a lattice or double layer design)

4 Tbs cornstarch

1/2 tsp cinnamon & vanilla extract

1 Tbs lemon juice

1 egg for egg wash 

1 Tbs milk

Kitchen Tip: 5 cups Fresh Fruit = 3/4 c sugar for your standard berry pie recipe. This can be adjusted for a little more berries, and a little less sugar depending on the sweetness of the berries, and the fullness of your pie tin!


1. Roll out both pie crusts, then place into a 9" pie pan. Place pie crust and pan in the refrigerator to chill while you are baking the rest of your pie!

2. In a large bowl, mix berries, sugar, cornstarch, cinnamon, vanilla extract and lemon juice together gently until all the berries are coated with the sugar mixture.

3. Fill your chilled pie pan with the berry mixture and place back into the refrigerator.

4. Roll out your second pie disk over the pie pan and filling. Crimp the edges of the two layers of pie crust together, creating a seal. Place back into the refrigerator.

 * Preheat oven to 425 degrees while the pie continues to chill. 

This time around, my pie crust was giving me a hard time! I usually do a home made crust, but for time's sake, I did store bought. Not being used to the consistency, I overworked the dough, and rolled it too thin in one place.

Even with imperfections, the pie will still taste amazing!

The pie is ready to go back into the refrigerator to chill.

5. When the oven is ready, remove the pie from the refrigerator.

6. Prepare the egg wash by beating the egg and milk until thoroughly mixed together. Brush over the top of the pie with the wash and sprinkle with sugar (my favorite part!)

7. Cut multiple scores along the top of the pie so steam can escape while cooking.

8. Bake for 10 minutes at 425 degrees, then reduce temperature to 350 degrees for 35 - 40 more minutes, until the top has a nice golden color, the juices are bubbling and have thickened.

*Kitchen Tip: Bake pie on a cookie sheet in the event that your pie runs over, you will not have a mess to clean up on the bottom of your oven!

Now, slice yourself a nice warm piece of pie and enjoy with a scoop of vanilla ice cream and enjoy your well earned dessert!

~ The Featherweight Shop