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Semi-Homemade Blueberry Pie
We had the parents over for Sunday dinner recently, and I needed to come up with a good dessert to compete with my mom's desserts. I had 90 billion blueberries in the fridge, so I figured I'd bake a blueberry pie. Well, with about 4 hours left before dinner, and needing to have the oven free for the fries for dinner, I decided against making my own crust (too high a risk for an epic fail). Thankfully, Trader Joe's frozen pie crust doesn't taste frozen or cheap. Yay! With the two sheets of dough thawing on the counter, I mixed what was probably 2 pints of blueberries with half a cup of sugar, half a lemon's juice, some chopped candied ginger (maybe a tablespoon), and probably half a tablespoon of flour. I let that sit and get juicy and soak up the flavor until the dough had thawed. Only having a cake tin, I placed the first sheet in and pressed it into place, poured in the blueberry goodness, and laid on the top sheet. I attempted to crimp the edges, but it didn't really stay without a pie tin lip. Then I sprinkled on some organic cane sugar and baked for 40 minutes at 350. Here's a gooey piece prior to face stuffing. Yum!
Shout out to my relatives for the plate, and to Jackie Culliton who gave us serving pieces as a wedding gift or else this would not have looked pretty.
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