VERY BERRY BLUEBERRY PIE

HAPPY NATIONAL BLUEBERRY PIE DAY!!

Blueberry is one of those versatile fruit that you see in the kitchen.  It can be a jam, a sauce, ice cream, it can also be a pie filling.  As I was looking for facts on blueberry, there are 2 things that stood out for me.  It can lower blood pressure and it can also improve your brain function. If it can make me smart, I’ll eat it! 🙂

Now, let’s get down to the Blueberry Pie.  The anatomy of a pie consists of crust, filling and if you are doing double crust, the decoration.

Pie crust.  There are so many options for pie crust recipes. But the most popular recipes that I’ve looked at has either butter, shortening, half butter-half shortening and lard.  It’s really your preference.  Pioneer woman, who made this recipe, actually put this pie crust recipe for the blueberry pie and it really simple recipe!

After you have the crust, what you have next is the filling.  You can do sweet like apple , pumpkin, sweet potato, chocolate, etc.  Or you can do savory pies like chicken pot pie, shepherd’s pie, quiche, etc.  Since it’s National Blueberry Pie day, I’m filling it with rich delicious blueberries.  After putting the filling inside the pie crust, I add something that might be a surprise for you.  It’s Butter!

Now, you might be thinking to yourself THAT MUCH butter??  🙂  Well, trust me, it will be worth it.  If you’ve read my poem on butter, I believe that even if it goes from the lips to the hips, it’s all good.  Just as long as it’s in moderation. 🙂 I use to make pie without butter but let me tell you that putting it on top really makes the pie moist.

Now the last piece of pie anatomy is the decoration. You really can decorate it any way you want.  I usually just put another crust on top, crimp the sides, put the slats and bake away.  But this time, I wanted to do something new, so I did the lattice top.  As I’m looking at the picture, I notice that my lines are not very straight!  Oh well, I’m just going to call it “Rustic” :).   I think next time, I’ll make my strips a little bit thicker so that I’ll get more of the delicious crust in one bite.

Here are my tips on baking this Very Berry Blueberry Pie:

• If you are doing a frozen pie crust, defrost for about 15 minutes at room temperature. It will be easier to work with.
• When baking the pie, check your sides so it doesn’t burn.  You can buy pie crust protector or make your own with aluminum foil.
• If you don’t finish it right away, this pie will be good for about 5 days in the refrigerator.

Happy Baking!