It's a thing of beauty, in the homemade-and-therefore-doesn't-look-like-it-would-in-a-restaurant sense. It's tart and sweet. It can't possibly be bad for you - it's 4 cups of fruit (with sugar, shortening, and butter).It's the Black- and Blueberry Pie!
It was supposed to be a blueberry pie. I made chicken pot pies for dinner yesterday, and had the dough for a single-crust pie in the fridge. And I also had a bag of frozen blueberries in the freezer (which had been bought for blueberry pancakes). Unfortunately, the recipe called for 4 cups of fruit and there were only 2 cups in the bag. So I used 2 cups of blackberries to round out the recipe.
The filling recipe was super-easy: 4 1/2 cups of blueberries, a squeeze of lemon juice, 5 Tbs of flour, and 1/2 cup of sugar tossed together and dumped into the pie shell. I also am slowly but surely improving on the crumble topping. The peach pie basically had a sugar crust on top. At least this one resembles crumbs!
I'll make this again, though with the correct amount of blueberries, and maybe with 2 crusts. Or maybe I'll wait until summer when I can get some other fresh berries to add. This is looking like it could be a contender for a holiday dinner or office potluck. And special bonus: it's purple! Scott said we should eat it in the bathroom.
And in case you were wondering, this picture is also currently the outside screen picture on my phone. That's how much I love pie!
...this concludes today's example of "This is Why I'm Fat."
1 comment:
YUM! I'm so jealous!
I bet you'd make a mean mulberry pie. We had a mulberry tree in the backyard and we'd pick enough ripe berries a few times a year for Nanny to make us a pie. Mulberries are much sweeter than blackberries (referring now to your Tweets about the blackberries not being sweet enough) but I guess by the time they're ripe they're too mushy to be picked and sold commercially.
Mmm, pie....
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