Tuesday, June 30, 2015

Blueberry Pie for Two

One of the nicest things about having a couple of productive blueberry bushes out back is the fact that we can bring in four to six ounces of blueberries by weight every other day during the season (late June/early July).  However, we're never going to really bring in the quart of berries needed to make a nice standard-sized pie, nor do we need that much pie all at once for a two-person family.

This weekend, we took about 8 ounces of blueberries and made a wonderful small blueberry pie that was just enough for two small pieces each. What a wonderful way this was to showcase our entirely-local and organic blueberries while getting some much-needed fruit into our diets!

Mr. FC&G's Flaky Pie Crust: We made a half-recipe, which was enough to fill and top a small glass pan that was five inches in diameter. The crust in the photo looks brown because we used unbleached organic flour and organic sugar.

8 oz. blueberries (by weight)
1/2 cup organic sugar

Preheat oven to 425.  Line small pan with crust, fill with blueberries mixed with sugar.  Apply top crust and crimp.  Make your holes for the steam to escape.

Bake 20 minutes or until crust is starting to brown.  Makes 4 small servings.

The Analysis

Fast:  The smaller pie is easier to make and quicker to bake than a larger pie.

Cheap:  We paid for flour, sugar, and lard, but the blueberries were free!

Good:  Blueberry pie is my favorite; it always tastes like confirmation that summer is here.

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