here ya go, can't remember which recipe book it's from I have so many, all my favs I put into a folder on my PC in a text file so they're easy to find later. For the parrot cutout, I think I did a search on "cookie cutters", found that one and printed it out then used as a pattern for the top crust "vents". I can do my own lattice tops too but what a pain. I do take a shortcut on the crusts (buying the frozen 2-packs) since I spend so much time on everything else for 2 days. :30: I always do my pies the day before anyway.
I'll look for that parrot and see if I still have it, also throw in a few more pics
Ingredients
5 cups fresh blueberries
1 tablespoon lemon juice
1 (15 ounce) packages refrigerated pie crusts (2 pie crusts)
1 cup sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons butter or 2 tablespoons margarine
1 large eggs, lightly beaten
1 teaspoon sugar
Directions
SPRINKLE berries with lemon juice; set aside.
FIT half of pastry in a 9-inch pieplate according to package directions.
COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
Pour into pastry shell, and dot with butter.
UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
Place pastry over filling; seal and crimp edges.
Cut slits in top of crust to allow steam to escape. (parrots are the "slits")
Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar
BAKE at 400° for 35 minutes or until golden.
I'll look for that parrot and see if I still have it, also throw in a few more pics