June 30, 2015

"From Farm to Table" Blueberry Pie

I made a blueberry pie for Father's Day lunch, and it was so good, I decided to make another one.  This one was just for Hubby and I.  The blueberries are very sweet this year.   Sometimes you have to add  extra sugar to get them sweet enough, but not these berries.

I bought these blueberries from a local farm.  They have the most beautiful fruits and vegetables!    And I like to shop locally, when I can.   We need to support our local economy!!

We're just about at the end of blueberry season here.  I'm sad to see it go.  But I do have another quart and a half on my countertop, so perhaps we'll have one more pie or cobbler . . . until next year.

Blueberry Pie:

1 package of refrigerated pie crusts
2 cups blueberries
1/2 cup sugar
1 Tablespoon lemon juice
1 Tablespoon of butter

Let pie crusts come to room temperature so they are easy to roll out.  Place one pie crust in the bottom of a pie plate and prick bottom and sides with a fork.

Slightly crush the blueberries.  Place them in a small saucepan with sugar and lemon juice and cook over medium heating until berry mixture boils, stirring constantly.  Remove from heat.  Stir in a heaping tablespoon of butter.   Pour berry mixture into pie shell.  Place the second pie shell on top and crimp sides.  Cut three slits to vent pie.  Brush milk or cream across top of pie, if desired.  Bake at 350 degrees F for 35 to 40 minutes until top is golden.

Serve to family and friends!


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