I sure have been AWOL for awhile, haven't I? School has been pretty intense, and between the holidays and a couple of nasty bouts of illnesses in the family I haven't had much time to devote to my blog. That doesn't mean I haven't been cooking, however, and I have a slew of tasty recipes to share now that I feel like I have my feet back under me! So, here's a little bite to whet your appetite...
Blueberry Pie
1 pkg refrigerated Pillsbury pie crusts
5 t flour
5 cups fresh or frozen blueberries (if frozen, thaw and drain)
1 T lemon juice and some lemon zest
1 1/2 T butter or margerine
2/3 c sugar
*Line a 9" pie pan (I use a stoneware pie pan, for the flakiest crust) with one of the premade pie crusts. Yes, I can make pie crusts, but to be perfectly honest, the Pillsbury ones are so much better than mine! LOL!
*In a large bowl, gently toss blueberries with flour, lemon juice and zest, and sugar.
*Pour berries into prepared crust. Cut the butter or margarine into small pieces, and dot them all over the top of the pie.
*Top the berries with the other pie crust. Seal the edges of the two crusts well, trim them up if they need it, and crimp the edge so it looks pretty. With a sharp knife cut several slashes in the top of the crust, to release steam while it bakes. This will help keep your pie from exploding - always a good thing! Note: the blueberry juices may boil out of your pie and spill onto the bottom of the oven. Put a cookie sheet lined with foil on a rack under the pie, and cleanup will be a breeze.
*Bake at 425*F for 35 minutes or so, until the pie is a beautiful golden color. Check it part way through, and if the edges are getting too brown you can tear strips of aluminum foil and wrap them over just the edges, to keep them from burning.
*Enjoy it warm or cold, plain or with a scoop of vanilla ice cream.
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