Big Guy took me out for dinner last night after we went to get our taxes done. It's an annual tradition and serious proof that the stewin' is often worse than the doin'. 'Nuf said.
Consequently, yesterday was a "dark day" in JBug's Kitchen so here's the goods on some little blueberry pies I baked the other day. For some reason, fresh blueberries are hitting the market down here and I couldn't resist picking up a couple of pints during our Saturday morning shopping trip. I used one to whip up these little mini pies but if you're not lucky enough to own some mini pie pans like the ones Big Guy gave me for my birthday, you can always double the recipe and make one 9 inch pie instead.
Simply a small amount of sugar because we kinda' like our pies semi-sweet, along with freshly grated lemon rind and a little juice, a touch of cinnamon and a little flour for thickening means these little beauties were in the oven in a New York minute. A little while later we were chowing down on the simply delicious, no fuss, glorious celebration of all that's beautiful about a blueberry. And that my friends, is the end of today's story.
Old Fashioned Blueberry Pie (from JBug’s Kitchen adapted from Purity Cookbook)
4 mini pie pans (4 inches across)
Pastry for a single crust pie
1 pint blueberries
1/4 cup granulated sugar
1/2 teaspoon freshly grated lemon rind
1 teaspoon fresh lemon juice
2-1/2 tablespoons flour
1-1/2 tablespoons butter
Preheat oven to 400. Line pie pans with pastry, reserving small circles for each top crust. Combine blueberries, sugar, lemon rind, juice, flour, salt and cinnamon in a small bowl. Divide between 4 pastry lined pans. Dot with butter and top with pastry circle. Place pans on a large sheet pan to prevent spills in the oven. Bake for 40 to 50 minutes until pastry is browned and filling bubbling. Cool on a wire rack. Serve warm with or without ice cream.
A year ago - Poblano Jalapeno Chili
Two year's ago - Crispy Snapper and Oven Fries