After about a month of not posting too much, I am back. I finished up the most difficult quarter of school I have ever had. Yesterday I graduated, though I still have a couple of things left to do until I actually get my diploma in the mail. I am feeling pretty good. I will be back posting regularly now, so get ready for some fun new recipes and such.
Yesterday after my graduation, my parents hosted a lovely dinner for me, my family, and my in-laws. It was delicious. I made a blueberry pie to bring down and below is the recipe. The filling is from Dorie Greenspan, with a couple small adjustments. I used my basic pie crust because I like butter crusts much better than shortening crusts, which was what she suggested. I don’t think I had ever had a homemade blueberry pie before. They are so much better than store bought ones or frozen ones. The pie was a big hit with everyone (except my mom, but she doesn’t like blueberries–I brought down a raspberry bundt cake too, which I will probably post about later, which she liked a lot).
Blueberry Pie
Use can use any double pie dough recipe really. I used the one that is on my basic recipes tab. You could even use a pre-made crust if you want–this recipe would be really easy then. Roll the dough out and keep in the fridge until ready to put the pie together.
The filling:
2 pints of blueberries, washed and make sure the stems are removed
1 cup sugar
1/2 cup
pinch of salt
lemon zest from 1/2-1 lemon
juice from 1/2 lemon
1/4 cup dry bread crumbs
Mix everything together in a bowl except for the bread crumbs and let it sit for 5-10 minutes.
Sprinkle the bread crumbs on the bottom of the pie shell. Then put the berry mixture over the bread crumbs.
Put the top crust on this. Make a few slits in the top.
Pain the top of the pie with an egg wash.
Bake at 425 for 30 minutes. Drop the temp to 375 and bake for another 30 minutes. If the crust is getting too brown put a tinfoil tent over it.
Let the pie cool at least a half an hour before serving.
Me Tea and Lucy 