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Fresh Blueberry Pie Recipe

bowlblueberriesHad such good intentions of posting this recipe (Blueberry Pie) before Father’s Day but per usual around here,  something always seems to derail my plans.  So, here it is today.  It is sooo good you’ll want to make it more than just for special occasions.

Recipe is courtesy ‘Taste of Home’.   Love their recipes, they’re always ‘down-home’ good.  It is pretty easy and doesn’t require a lot of work  – especially if you buy a pre-made pie crust.    Might add that the filling is delicious enough to enjoy on ice cream, with  cheesecake, as a filling for fried pies or mixed with other fruit and topped with a little whipped cream.  The consistency of the filling is very much like the fruit glazes you buy at the store for strawberries.

Fresh Blueberry Pie

Ingredients

  • 3/4 cup sugar ( can use half Splenda here, but wouldn’t use all Splenda to maintain proper consistency)
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/4 cup cold water
  • 5 cups fresh blueberries (divided)
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 1 pastry shell (9 inch baked)

blueberryfriedpieDirections

  1. In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth.
  2. Add 3 cups blueberries to above, bring to boil; cook and stir for 2 minutes or until thickened and bubbly.
  3. Remove from heat. Add butter, lemon juice and remaining berries.
  4. Stir until butter is melted.
  5. Cool.
  6. Pour into the pre-baked pastry shell. *
  7. Refrigerate until serving.

* If using as fried pie filling or as a ‘topper’, just keep it cool in the fridge until ready to use.

 

 

Notes:

I cut the filling recipe in half to make fried pies from refrigerated pie dough using only 1 pie shell cut into one- sixth’s.   I made a ball first then rolled the portions into circles, filled, folded, crimped and fried.  Served with ice cream naturally.

Also, did not have the lemon juice and have to say leaving it out did not seem to make a noticeable difference. But since I haven’t made it with the lemon – who’s to say.  This was one of those times when a 45 minute  trip to town to get one lemon  just didn’t make sense.

I always like it when whatever I’m doing is easy.  Sometimes – actually most of the time – I stumble upon these ‘easy’ do’s  by accident.  So, here are a couple of  tips that you may find helpful

Keep rice from sticking:

Add 1/2 to 1 tablespoon of oil (olive)  or butter to rice while cooking to help keep it from sticking to the bottom of the pot.  I prefer Uncle Ben’s rice as it  does not stick BUT they didn’t have any at the store the day I was shopping  so had to buy an off brand that is terrible about sticking.  By using the oil/butter along with the water/rice while cooking, the rice was easily spooned from the pan and there wasn’t a layer of  rice stuck on the bottom.

Keep cheese from getting moldy:

Found that the leftover pepper-jack cheese in the fridge that had been wrapped in aluminum foil did NOT have any mold on it.  What a surprise, it had been in there for at least a couple of weeks and was just like new !!!  I had wrapped it in both plastic wrap with aluminum foil on the outside as the plastic was a little short.  I’m going to wrap all my leftover cheeses in aluminum from now on.

 

Summertime is here an it is getting hot – but not too hot to keep us from hiking down to the pond the other day and getting this really nice picture.  Went around to the other side of the pond looking back towards the house.   We’ve had so much rain that the water level is as high as we’ve seen it.

pond_back_2

 

 

 

 

 

 

 

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