Tuesday, July 9, 2013
4th of July, Blueberry Pie
Just in case you didn't get your fill of the good 'ol red, white and blue, I have just the ticket for you. Pie. Fresh, beautiful, blueberry pie. It doesn't get more patriotic than that.
The crust is my standard recipe. Its flakey and buttery crust and never fails. Make it sans food processor, you won't regret it. The star of this dessert is obvi the blueberries. This recipe keeps it simple with just a sprinkling of sugar, a few pads of butta and perhaps a dash of nutmeg (per the Pioneer Woman's suggestion). The results are fresh, sweet and natural. Try not to eat the whole thing, I dare you.
4th of July, Blueberry Pie (adopted from the Pioneer Woman)
makes 1 pie
2 pie crusts (use the recipe from this pie)
3 pints of fresh blueberries
1-2 tbsp sugar
3 tbsp flour
1 stick butter, sliced into pads
Preheat the oven to 400 degrees. Roll our your pie crusts.
In a large bowl, add all the blueberries. Coat the blueberries in the sugar. Mix in the nutmeg and flour (the flour makes the filling thicker, for a juicier pie, leave it out).
Pour the blueberry mixture into the pie crust and cover with the second crust. Pinch the sides closed and cut a few slits into the top of the crust. Bake for 25-40 minutes or until the crust is golden.
Eat warm with ice cream, preferably while watching fireworks.