I was at the grocery yesterday and they had a sale on blueberries and I bought a one pound container of them because they just looked so delicious.
My husband doesn’t really like to eat them raw because of the texture they have. At first I thought about making blueberry muffins but then I remembered my oven isn’t working and I can’t get a 12 muffin pan in my little Oster Toaster Oven, nor would anything 9″ x 12″ fit. After narrowing my options down I came up with blueberry pie.
I used a basic Pate Brisee crust which I got from Martha Stewart’s web site years and years ago. It has never failed me and it is really easy to make. For today’s crust, however, I did not use any sugar and I halved the recipe because I just don’t need that much dough.
Once I made the crust I placed it in a ball wrapped up in plastic wrap and set in the refrigerator to keep it cold until I was ready to put the pie together.
The filling recipe is:
1 pound rinsed and dried blueberries
1/2 each all-purpose flour, sugar, and brown sugar
1 Tbsp fresh lemon juice
1 tsp. vanilla extract
1 1/2 tsp ground cinnamon
1 tsp freshly ground nutmeg
Mix all of the ingredients together and pour them into the pie shell. Bake at 350 degrees for roughly 40 minutes. Baking times may and probably will vary, because I was using our Oster Toaster Oven instead of a regular large oven.
Serve warm with vanilla ice cream and whipped cream~Bam