When Dan and I went on our Michigan trip, we spent our last hours there on a blueberry farm, picking our own blueberries.
Did you know blueberries grow on bushes? Guess I never really thought about it.
In any case, we ended up picking about 4.25 pounds in about half an hour.
We gave some to my parents as a thank you for watching Phoebe while we were gone, but we were still left with quite a few blueberries in our fridge. They were so fresh and delicious, and I knew we needed to use them quickly, before they spoiled.Luckily, I was having my family over to celebrate my birthday less than a week after we returned from Michigan. Dan thought that a blueberry pie would be a great way to use up those berries. He was right. As a time saver, we used some pre-made pie crust we already had. This recipe only calls for one of the two sheets that come in the box of store bought, refrigerated pie crust. You can add lattice or another design on top if you want, but I didn’t think it was necessary. Cook the pie crust as directed on the box, then set it aside. Dan found the recipe for the filling on Shockingly Delicious. Start with:
3/4 cup sugar
2 1/2 tbs cornstarch
1/4 tsp salt
1/4 tsp cinnamon
2/3 cup water
5 cups fresh blueberries, divided
1 tsp vanilla extract
2 tbs butter
1/8 tsp lemon extract Put the sugar, cornstarch, salt, cinnamon, water, and 1 1/2 cups of the blueberries into a saucepan. Bring to a boil and stir, until thickened. While stirring, mash about half of the blueberries in the pan. Once the mixture is thick, take the pan off of the heat and add in the vanilla and lemon extracts and the butter. Let cool.
Once cool, add in 2 1/2 more cups of blueberries. Pour the mixture into the crust and arrange the remaining cup of blueberries on top. You can add powdered sugar, regular sugar, or raw sugar to the top if wanted, but we didn’t.
Makes a great alternative to birthday cake.