One of my favorite things to do in Michigan is to pick blueberries. I don't even like blueberries all that much, but fresh Michigan blueberries are pretty tasty. When you stop at a U-Pick place, they give you little buckets to either carry or tie around your waste with a string and you can just pick to your hearts content. Most of the blueberries I pick end up in my bucket, but Michael always ends up eating waaay more than he takes home. Needless to say, we came home with several pounds of fresh blueberries, so I decided to make a pie out of some of them.
Ingredients:
5 cups blueberries (fresh or frozen)
2/3-3/4 cup sugar
3 tablespoons flour
1/2 teaspoon ground cinnamon
Double crust pie (homemade or I used the refrigerated pilsbury pie crust)
Directions:
Combine the sugar and flour in a large bowl. Add the berries and cinnamon. Gently toss the berries until they are fully coated. If you use frozen blueberries, let the mixture sit for about 40 minutes to defrost. Put the mixture into a pastry-lined pie plate.
Next, put the remaining crust on top of the pie, poking holes in the top. You can also cut the other crust into strips and make a lattice pattern (which is what I did). cover the edge of the pie with foil to prevent overbrowning and cook at 375 for 25 minutes (or 50 minutes for frozen fruit). Remove the foil and cook for an additional 25-30 min. The filling should be bubbly and the crust brown.
Enjoy!!
No comments:
Post a Comment