My garden club has a members only picnic every August, and I always take a homemade pie. Normally, I take my coconut pie (here) with the meringue topping. However, meringue doesn’t do too well in high humidity, and last Sunday when the picnic took place, the air was heavy with moisture. Since we are in the middle of blueberry season, I opted to make a blueberry pie, which is one of the easiest pies to make. It doesn’t involve any peeling of fruit. All you have to do is wash the berries well and remove any stems. To make it even easier, I always purchase the pre-made pie crusts at the grocery. That’s my kind of dessert.
I used an old-fashioned recipe from a pie and cake book that my third grade teacher gave me for a wedding gift. The pages are stained and yellowed, but it still works. It is Better Homes and Gardens Pies and Cakes. I have a very early edition of it and discovered that it is still available, if you are interested. Just click the link.
Unbaked pastry for a two-crust pie
4 cups blueberries
3/4 to 1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon grated lemon peel
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
– Place one crust in a 9 inch pie pan.
– Combine the remaining ingredients in a mixing bowl. Pour them into the pan.
– Top with the remaining crust.
– Bake in a 400 degree oven for 35 to 40 minutes. Cool before serving.
Thank you all so much for spending some time with us. Jordan and I just love sharing this blog with you. We find ourselves giggling about how much fun we have. We will see you tomorrow for The Seasons’ Saturday Selections.