Ok I know, it's a little early for blueberries. But I happened to have some pie crusts and frozen blueberries laying around so I decided to make a pie anyway! Hubs LOVES blueberries, I think he's actually addicted to them. Which is really awesome because blueberries are considered "super foods" because they have such a high concentration of antioxidants.
I planted some blueberry bushes in my yard this year, which do have green berries on them. So we can hope to have a batch of blueberry pancakes or muffins in a couple months. Until then, frozen berries will have to do.
No step by step pictures this week, I think I was trying to do too many things at once when I made this pie.
Adapted from Simply Recipes
Pillsbury Refrigerated Pie Crust
3 pints of blueberries (cleaned and stemmed if yours are fresh, thawed and drained if they're frozen like mine)
2 Tbs lemon juice
1/4 cup all purpose flour
1/2 cup of sugar
1/2 tsp cinnamon
2 Tbs butter
Prepare crust as instructed on the box. Place bottom crust in pie plate. Combine all other ingredients except butter, pour into pie plate. Dot the top with butter. Add top crust. Pinch the edges together to create a seal, flute if desired. Cut an X on the top of the pie for venting. Refrigerate for 30 minutes. Heat oven to 425 degrees. Remove from refrigerator. Bake for 20 minutes (you may want to place a baking sheet under the pie to prevent spillage), then reduce heat to 350 and bake for an additional 30-40 minutes or until the juices are bubbling. Allow to cool before serving.
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