Tuesday, June 30, 2009

Blueberry pie, with what was SUPPOSED to be a nice, smooth topcrust. I am never using that pie crust recipe again. Ever.


  1. Blueberry Filling

    3 cups blueberries
    1 cup sugar
    1 tbsp. lemon juice
    1 tsp. fresh lemon zest
    1/2 tsp. cinnamon
    1/3 cup flour

    Combine it all. Toss it in a crust and slap on the topcrust. Cover the edges of the crust with foil. Bake at 350 for 30 minutes, then remove foil and bake for 20 minutes or until crust is deep golden (depending on your crust recipe).

    Crust Recipe:
    Screw it. (grumble)

  2. just call it a crisp and be done with smooth tops ;-). I bet it's delicious!!!