I have a friend who loves to pick blueberries every year for everybody. Who am I to complain? So when she delivered twenty cups of blueberries, it was pie time, blueberry pancake time, blueberry in my cereal time… blueberries galore! I ended up making four pies, three were sweet and one was sort of savory. I will give you the savory variation at the end…
Just Picked Blueberry Pie
2 frozen in the tin pie crusts
3 1/2 cups fresh blueberries
1 Tbs fresh squeezed lemon juice
1 tsp lemon zest
2/3 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1 Tbs Triple Sec
1/8 tsp salt
2 tbs butter
1 egg beaten
Preheat oven to 400 degrees. Pull frozen crust out of freezer. Mix everything together in a large bowl.
Pour mixture into pie crust. Divide butter into bits on top of pie. Cover with additional pie crust and pinch edges together. Make 4 or 5 slits on top to allow steam to release and brush with beaten egg. Sprinkle with additional sugar if desired and bake at 400 degrees for 35 minutes on a cooking sheet in the middle rack.
Let cool for one hour before eating. I always prefer blueberry pie on day two.
For a savory difference that I saw somewhere??? I added goat cheese and basil. It was delicious but different.