It’s always blueberry season in our house. Although Mike tends to lean on the side of savory vs. sweet, he loves it when I make anything with blueberries. Since we recently celebrated his birthday and our 5-year anniversary in September, I was inspired to bake a blueberry pie for him.
Pies can be really sweet so I always go easy on the sugar with fruit pies. Since fruit already has so much natural sugar of its own, I only use half of what a regular recipe suggests and my recipe reflects that. I also added fresh mint to brighten up the flavors. It was delicious.
I swear, the last five years went as quickly as the pie did. Savor the pie and each other.
BLUEBERRY PIE WITH MINT
2 store bought, frozen pie crusts
1/2 cup sugar
4.5 cups of blueberries
Juice of 1/2 lemon
5 tablespoons flour
1/2 teaspoon salt
2-3 tablespoons fresh mint
1. Preheat oven to 350 degrees Fahrenheit.
2. Place one of the pre-made pie crusts into a pie pan.
3. Add just enough Wheaties to lightly cover the bottom of the pie pan.
Note: This helps prevent the bottom crust from becoming too soggy – no one will know they are there.
4. Rinse blueberries and add to a large bowl.
5. Add flour and toss to coat.
6. Add the sugar, lemon juice, mint and salt to the blueberries.
7. Pour blueberry mixture into the pie pan on top of the Wheaties.
8. Add the second pie crust to the top creating a lattice or regular crust.
Note: If you do a regular crust, be sure to poke the top with a fork.
9. Bake for 45-50 minutes or until blueberry mixture is bubbly and crust is golden brown.
10. Let cool for about 10-15 minutes before serving.
All images © Regan Baroni 2015.