BLUEBERRY PIE

Pie is a timeless and simple dessert. It is perfect in summer time with fresh fruits and berries, as well as in winter, with frozen stuff.

Pie can be as simple and homey or as elegant as you wish. Much of its success depends on the crust, which should enhance, not compete with the flavor of the filling and be crisp and tender, never soggy.

I’m still searching for that perfect recipe of pie crust, meanwhile, I’m using a store-bought one. I know that the home-made dough is much better, but I have a freezer full of berries, and I’m trying to use them all up before its summer, and fresh berries are in, so I decided to cut the corners here.

Let me present you this quick and easy dessert, which my family loved. After all, the dough was store-bought, but the Blueberry Pie is homemade with love.

Do you have a perfect Pie Crust recipe? If yes, would you mind sharing? I’d be more than happy to try it.

Ingredients:

• 1 pack of 2-crust pie dough
• 5 cups fresh or frozen blueberries
• 1 teaspoon grated lemon peel
• 1/2 teaspoon ground cinnamon
• 1/2 cup +2 teaspoons sugar
• 1/3 cup flour
• 1 tablespoon butter

Ease dough into pie plate to line evenly.

If using frozen blueberries, they should be drained. In large bowl gently toss blueberries, lemon peel, cinnamon, 1/2 cup sugar, and 1/3 cup flour.

Spoon blueberry mixture into crust. Cut butter into small pieces; sprinkle on top of blueberry mixture.

Preheat  oven to 425 degrees. Moisten edge of bottom crust with water; place top crust over filling. Trim dough edge. I had some dough left so I cut leaf shape decorative edge, just to make it pretty.

Cut 4-inch “X” in center of top crust.

Fold back point of “X” to make square opening in center of pie.

Sprinkle top of pie with 2 teaspoons of sugar.

Bake 40 minutes or until blueberry filling begins to bubble and crust is golden. If crust browns too quickly, cover edge loosely with foil.

Serve it hot or cold. How about some vanilla ice cream on top?  Yummm.