Announcement, Updates, & Reminder - An EASY As Pie Recipe To Enjoy This 4th of July
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Blueberries are plentiful right now and there is still time to bake up a fresh dessert for the weekend...Here is my sister-in-law, Lynn's, "Blueberry Easy As Pie" recipe.
- 1 Pie Crust
- 2 pints fresh blueberries
- 1/2 cup sugar
- 1 1/2 Tablespoons corn starch or flour
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup softened butter (1/2 stick)(NOT melted)
- Dash cinnamon
Preheat oven to 375 degrees. Cover a cookie sheet with foil or parchment paper (makes for an easy clean-up). Unroll one pie crust into a 9 inch pie plate and crimp the edges. Toss the blueberries, sugar, and corn starch/flour together and then fill the pie plate.
Mix the crumb topping flour and cinnamon in a bowl. Add the sugar and cut in the butter using a fork to combine until it is a "crumbly" mixture. Pour topping over pie.
Put pie on covered cookie sheet and into oven on bottom shelf. Bake 45 - 60 minutes until the crumbs are golden brown and the pie is bubbling. Remove, cool on wire rack.
Alternative 1: Instead of the Crumb Topping, use the other dough sheet on top and cut star shapes out of it. Apply and crimp the top and bottom crust edges together.
Alternative 2: No pie crust? Just skip the crust part, cover the blueberry mixture with the crumb topping, and Voila...a Blueberry Cobbler! BONUS: Less calories so you can have that second slice!
TIP: Depending on oven, you may want to cover the edges with foil so they won't burn.
Put the pie in a basket and bring to a B-B-Q. Enjoy and have a fun weekend!
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