Strawberry Meringue Cake

Ugh. I know, I know I've posted way too many strawberry recipes lately (two versions of strawberry short cake [one and two]. Who do I think I am? Also, my strawberry muffins have really been hitting up Pinterest this week). What's the deal with all the strawberries?

Bumpy Blueberry Pie

Let’s talk pie. Specifically, bumpy pie. I saw this recipe for bumpy cherry pie on Top With Cinnamon and thought, “Yep. This is happening.” But, as the CSA has been giving us boatloads of blueberries, peaches and plums, there’s been a moratorium on purchasing fruit from the grocery store. Thus, I bring you bumpy blueberry pie.

I was really hoping to get some cherries this (like we did last year) and may go on the hunt to see if any are leftover in our freezer. Because I’ve recently discovered that I actually like cherries (well, duh – you might say – red is my favorite artificial flavor) – and missed out on consuming the cherry galette that I made last year.

But, this year the CSA gave us blueberries from a different NJ farm (due to fruit shortages from the harsh winter/spring – aren’t they the nicest?). And, as I mentioned before – my family doesn’t have a history of being the biggest blueberry pie eaters. Well, my dad does. Just not the rest of us. So, this brings me to bumpy blueberry pie – an adaptation.

To be honest, I spent a Friday night baking this pie, instead of going out in Jersey City. Priorities. It didn’t end up being done until around 11 (and by done I mean out of the oven). You really should let the pie cool before cutting into it. Or you run the risk of all the berries falling out. Which you can see is clearly what happened to me. We’re not patient people, and I had promised my dad blueberry pie.

I wanted to try this recipe since the photos on Top with Cinnamon show a thicker, more cookie-like crust. Something that I thought would increase the crust:berry ratio. The pie was a success! It didn’t turn out quite like I expected – the crust was thinner and crunchier and the berries kept a lot of their shape and texture, but my mom and sister loved it. This pie is definitely worth turning on the oven in the middle of summer.

They both loved the almond base for the crust (this whole lack of food processor deal means I’m making good use of my mortar and pestle aka crushing almonds). Though I can’t compare it to a version with truly ground almonds, I quite like the texture that the not-quite completely ground almonds give the crust. My dad is still a traditional pie kind of guy, so I don’t think is the last blueberry pie you’ll see (and if you were wondering, the blueberry hand pies didn’t count as traditional pie either).

Next up, I want a pie with a cookie crust. Maybe a slab pie, because those have been on my list. But for now, I recommend warming the pie (I microwave, judge me) and then topping it with a nice scoop of vanilla ice cream. Perfection.

Also, next up: anyone have some good almond meal recipes? Apparently, we have some laying around the house and I’m looking for a good use. Be on the lookout for that adventure. And in the meantime, I’ll try to post something that’s not blueberry- or strawberry-related.

Recipe adapted from Top with Cinnamon

For the filling:

2 pints fresh blueberries

1 tsp. lemon zest

1 tsp. lemon juice

1/4 tsp. fresh nutmeg
1/4 c. sugar
1 tsp all purpose flour

For the pastry:1 1/3 c all purpose flour
6 tbsp granulated sugar
3/4 c ground almonds (I ground my own in a mortar & pestle)
1/4 tsp salt
6 tbsp unsalted butter, cubed
1 egg + 1 egg yolk
1/2 tsp almond extract (generous)

Directions:

1. Stir together filling and set aside
2. In a bowl, stir together the dry ingredients. Rub the butter in (I use a pastry cutter) and add the remainder of the wet ingredients
3. Divide the dough into two balls and chill in the freezer for at least 15 minutes or in the fridge for at least 4 hours
4. Preheat the oven to 350 F. Roll out one ball on a piece of lightly floured parchment paper using a lightly floured rolling pin until slightly larger than an 8-inch pie plate. Place the pie plate upside down (opening side down) in the center of the dough. Flip both the dough/paper and pie plate. Peel away so the pastry lines the pie plate.
5. Fill with blueberry mixture and roll out the second ball (keep this one in the freezer/fridge while you work with the first. I do not recommend rolling out at the same time as the first). Flip the parchment paper on top of the pie and peel away. Crimp the edges and bake 30-40ish minutes until golden brown. Top with sugar (if desired, I forgot and just used ice cream)

Love & Links - July 25

I browse the web. I find links I love. I send them to everyone I know with multiple ideas, usually in all caps. I can't wait to get home and start them. But, I have a serious problem with follow through. Here's a collection of links that got me unreasonably excited this week.

This week's theme is food I want to eat since this is the hardest week I've had in a really, really long time:

These cookies - double chocolate chip cookies - take me back to my college days.

Beer floats? Yes, please.

Beer battered fried shrimp and pickles. All the fried things.

So many fried things, including these donuts. or these donuts.

This. How could I leave out Nutella, especially salted Nutella syrup?

Creamy, dreamy magic flan cake.

Cafe au lait coffee ice cream, please?

And homemade chicken pad thai, I've really been craving pad thai lately.

And things to distract me:

Really, really cool typography with food.

Client feedback to the creation of the Earth - both hilarious & accurate

Tricked out Strawberry Shortcake (Strawberry Biscuits & Pinot Grigio-Macerated Strawberries)

So, I hesitate to post the recipe so soon after posting my last strawberry shortcake recipe, but it's such a fun rendition that I just had to share. I made these beauties a few weeks ago for my mom's birthday. It was actually kind of a rough weekend, but that's a story for another day. Ever since I saw this post from Joy the Baker, I'd been aching to put strawberries in some biscuits. (Morally, I'm hesitant to bake strawberries in things - it somehow seems wrong to me, but these biscuits are oh so right).

I think putting the strawberries in the shortcake really kicks it up a notch. And since we'd had strawberry shortcake so recently I thought a fun twist would be to macerate the strawberries in a light, crisp pinot grigio - which happens to be my mom's favorite type of wine.

Fun fact: I had a few friends in college who called "strawberries" "strooberries." To this day, I cannot think of strawberries without saying "strooberries" in my mind. It makes me a little nostalgic for my college days, which are now more than two years behind me (where does the time go?!). I seriously miss the downtime in college. I thought I was SO busy back in the day, but looking back I miss living with my best friends and hanging out for a large portion of the time.

For anyone following my Now Reading series, I'm woefully behind on posting. And I'm currently midway through three books. You can look forward to my thoughts on Stephen King's Pet Semetary and his Bag of Bones. Currently, I'm working on King's Needful Things, the Heath brothers' Make it Stick and Ken Kesey's One Flew Over the Cuckoo's Nest. Because I never could do one thing at a time. Fortunately, I've landed a career where multitasking is not only appreciated, but deeply desired.

This (below) is perhaps one of my all-time favorite pictures of my mom. She's a happy lady. She truly is one of my best friends. I am so lucky. We didn't always get along or see eye to eye, but in the last few years she has doled out more wisdom and great advice than anyone else I've met. She's always there for me - in the car with tissues and a stuffed animal or at home with a glass of wine when I need her and even when I think I don't. She's moved beyond Mothering. She's my copilot and my partner-in-crime (I have a few stories that I've been sworn to secrecy on until our household statue of limitations expire).

So, all-in-all what I'm trying to say is you should try this strawberry shortcake recipe, which ends up seeming quite fancy and call your mom or mother-like figure.

Ingredients:

2 pints (4 c.) flour
3 heaping tsp. baking powder (actually make them heaping)
a pinch of salt
butter the size of an egg (I think I used 1/2 c.)
1 - 1 1/2 c. chopped strawberries, dusted with a few Tbsps. of flour
Enough milk to make a wet dough (1/2 - 3/4 c.)
1 pints strawberries
1/4c. sugar (to taste)
2-3 Tbsp. pinot grigio
Whipped cream (I always go homemade)

Directions:

1. Preheat the oven to "quick" (I usually go between 375 and 425)
2. Mix the flour, baking powder and salt. Cut the butter into dry mixture until it forms small peas. Add strawberries.
3. Add milk 1/4 c. at a time until a wet, but workable dough forms.
4. Roll dough out and cut with biscuit cutter or a cup or other circular object.
5. Bake in the oven for 20-25ish minutes, until golden brown. Remove from the oven and cool on a wire rack.
6. In the mean time, wash and remove the stems from the strawberries. Slice them and toss them with the sugar and pinot grigio. Let them sit to release some of their juices to form a thin syrup.
7. To serve, carefully slice biscuits so there is a top and a bottom.
8. Place berries on the bottom half and add the top half. Place whipped cream and some more berries on top. Serve immediately.

Lemon Blueberry Cheesecake Cupcakes

Last week we celebrated my older sister's birthday -- about a week late. See, my mom and I were sick. So sick we couldn't get off the couch or out of bed for about a week and a half and completely missed E's birthday. So, we had her birthday dinner and dessert the next weekend.

It was well worth the wait. I'm glad they decided to wait until we were well enough to eat and help prepare it. We started with a cheese plate of manchego, jarlsberg and fig jam. Then, we had caprese salad and pesto oil while my dad and I finished grilling the asparagus and salmon. For dessert, I made lemon blueberry cheescake cupcakes - and boy were they a hit!

It was a really good meal to eat after such a busy day. My mom and I started off the morning with a long talk over coffee and blueberry pancakes (aka my favorite kind of morning) before we headed off to church and met our new pastor (though hesitant at first, we're now big fans). We came back home and had lunch before running up to the grocery store to get a few things. Then, we came back and my dad and I started pickling! We're making pickles.

My mom isn't pleased, but we're excited. I'll tell you more about it later but we're making regular and spicy dill pickles and sweet bread and butter pickles in the fridge. We got some pickling cucumbers in our CSAt two weeks and, well, it seemed like the perfect time to try it. It's also really fun that E's fiancee loves spicy dill pickles and we had no idea. Talk about perfect timing. Our pickles are ready to eat now and for the next few weeks, so I'll be sure to tell you all how they are.

We got more pickling cucumbers this week, so I think we're going to try preserving some pickles, because my mom will freak if we put any more jars of pickles in the fridge for now. I'm proposing a taste test to check the difference between the two. Then, I whipped up the lemon blueberry cheesecake bars while my dad started the bread dough. After sorting through boxes of kitchen equipment from my apartment in college, I put on a bathing suit and went outside where my dad started teaching me to roll a kayak!

I was so nervous at first that I was actually shaking. There's something so scary and vulnerable about being trapped in a kayak and suspended underneath the water from it (thanks, spray skirt). I thought I would panic as soon as the kayak flipped and be completely helpless. I kind of thought I would drown. but, I also think so much about life is about facing fears. It's so easy to go through life avoiding what makes you scared, but I think facing your fears makes you feel stronger. I'm certainly going to feel stronger, though sore, as I head in to work tomorrow. If nothing else, for facing my fear and staying calm underwater. It was a great bonding exercise with my dad who was trying to teach me how to do it. We made some great progress and I can almost right the boat completely by myself. I hope we'll be jumping into the pool to do it again this weekend also.

So, let's talk lemon blueberry cheesecake bars.

Adapted from Sally's Baking Addiction & my Great Nana's Cheesecake Recipe

Ingredients:
8 whole graham crackers, crushed
2 Tbsp. melted butter
pinch of salt
2 Tbsp sugar + 1/3 cup sugar
2 packages softened cream cheese
1 egg
2 Tbsp. vanilla
Zest and juice of 1/2 lemon
1 1/2 pints fresh blueberries (or frozen)
1 cup sour cream
3-4 rounded tablespoons powdered sugar

Directions:

1. Mix crushed graham crackers, melted butter a pinch of salt and 2 Tbsp. sugar in a bowl. Press into lined muffin tins to form the crust (mine made 17 nice and full cupcakes)
2. Preheat oven to 350. Beat cream cheese for 1 minute until light. Add 1/3 c. sugar, 1 Tbsp. vanilla, egg, lemon juice and lemon zest (I spilled about half the lemon juice because I'm clumsy and they still came out great. I also forgot the vanilla. I was a little bit distracted). Beat 3 full minutes. Fold in blueberries and fill muffin tin.
3. Bake 20 minutes or until set. Cool on counter and then move to fridge for at least 2 hours.
4. At some point after the cupcakes have cooled on the counter, mix the sour cream, powdered sugar and 1 Tbsp vanilla. Frost the cupcakes and return to the fridge. This frosting won't harden too much in the fridge. Top with fresh blueberries and a mint garnish if desired before serving.

Love & Links - July 18

I browse the web. I find links I love. I send them to everyone I know with multiple ideas, usually in all caps. I can't wait to get home and start them. But, I have a serious problem with follow through. Here's a collection of links that got me unreasonably excited this week.

Here we go.

If you saw my post on my trip to Connecticut, you'll know I'm now obsessed with Lobster rolls. This is  now on my to do list for the summer - and I'm collecting recipes, including this one and this one.

Lebron James announced he's coming home - aka Cleveland aka my home. And, I'm surprisingly ok with it. Here's the Plain Dealer story on it. And on the note of Cleveland sports, I NEED this coloring book.

To get over my Cleveland sports depression, I'm going to need to make a (non-vegan) version of this salted double chocolate ice cream.

I'm so into Weird Al's spoof of Robin Thicke's Blurred Lines, called Word Crimes. I can finally listen to the song with joy.

In anticipation of so many plums from the CSA, this tart recipe, stone fruit butter (yes, please), plum strudel, plum bread and this helpful stone fruit guide.

Just one more reason to be glad I never was "cool."

I'm so intrigued by this saffron yellow pepper soup and these sweet potato burgers. Speaking of soup and my implied love of pesto, this recipe.

In continuing with my Orange is the New Black obsession, this video. Also, I'm slowly working my way through season 2, so no spoilers, please!

Speaking of obsessions, like I needed another excuse to make strawberry shortcake or another peach galette.

I have my sworn to cinnamon roll recipe, but I love how these ones look. I may be adapting soon.

Magic + Flan + Cake. Need I say more?

Connecticut

This one time I went to West Hartford, Connecticut a million years ago (ok, a month and a half) and I didn't tell you anything about it! AND I did lots of wonderful food things. Truth be told, I had to update the software on my computer to be able to download photos and it took me a long time to be able to figure it out. Anyways, a few years ago my best friend (H) from middle school and her family moved all the (3 hours) away to Connecticut. Every summer I go out to visit them, and it's always wonderful.

Here we go - this was my long weekend in West Hartford.

I took a lovely Amtrak ride out to West Hartford. It was stressful. I miss timed my trek to Penn Station and near missed the train. I was running off the subway and through the station. And then the track number wasn't listed when I got there. I was in full panic mode. But, I looked up the number was listed a line basically formed around me. I found a nice window seat and got to watch the sun set as I ate my dinner and watched 100 episodes of How I Met Your Mother.

The next morning we went and worked out - so much fun! I love getting some exercise in. Then, H and I hit Dunkin' Donuts for iced coffee and a free donut (it was National Donut Day). Then we began our drive to the Book Barn in Niantic. The Book Barn is my new favorite book store. It was huuuuge. It actually has four locations (one outside and three store fronts). There's cats and books everywhere. Better yet, they have multiple copies of almost everything and they're super cheap ($1 and up).

We continued along the Connecticut coast to get my first ever Lobster Roll from Skippers Seafood in Niantic. Let me just tell you about lobster roll. I'm now obsessed. It was life changing. It's so simple, and I fully plan on making my own ASAP. It was a butter toasted roll, and fresh lobster topped with more melted butter. It came with a side of a nice light coleslaw and some chips. And we just had to get curly fries. Because curly fries, duh.

For dinner, we meandered to town for a night of tacos and drinks at BarTaco. I started with a Port Chester Reviver while we waited for a table outside. They were using the coolest machine to squeeze citrus and make fresh drinks (margaritas!). Then, we got guacamole and some chips to nom on while we waited for tacos. What I loved about this was you could order tacos one at a time as opposed to a more standard two or three at a time - so I got to try and love four different tacos. I had the baja fish, spicy chorizo, portobello with queso fresco and curry shrimp.

The next day we had a relaxing morning and munched on some greek yogurt and nectarines. I read Bag of Bones for a bit and then we hit the center of town to walk around the Celebrate! WH festival (that punctuation was driving me crazy - it should be Celebrate WH!). I always admire the flowers at H's house - her mom does such a wonderful job gardening, and there's a great story about her mom's rose bush (for another day_. For lunch on this unbelievably hot day we slurped down some unbelievably refreshing watermelon lemonade (an unexpected, delicious surprise - something else I'd like to recreate) as well as Mexican grilled corn (another first, new obsession and thing I'd like to make).

After returning from the fair, we planned to make dinner with some of the new cookbooks we purchased at the Book Barn, and then hit an Asian market (another first for me - we don't have one near me), picked up some shrimp chips to munch on and unpacked at home. We then went to the regular grocery store (which had really cool price guns that - you scan all the bar codes in your cart and then scan the cash register at the end and pay. So easy and fun!) and grabbed some beer (I have a new favorite). We returned home and began the several hours of cooking. H is probably one of my favorite people to cook with. We cranked some tunes, munched on the way and joked around, but stayed out of each other's way. We made an Asian cole slaw salad (unbelievably fresh), rice, shrimp and shrimp and pork dumplings and pork buns. It was soooooo yummy. Things I will be definitely making again.

That night, when I went to pack I realized just how many books I bought/borrowed from H's family. Packing was... difficult. Fortunately, H's family loaned me a reusable shopping bag to lug everything home in. I always seem to leave there with more than I came with. Last time it was cowboy boots and Hulk hands.

The next morning I hopped on the train home and my parents picked me up in Newark. And that was my lovely weekend in Connecticut. I can't wait to visit them again. And make all of those yummy food. Also, a sign off with the most adorable picture of H's grandma's dog, Buddy. THIS GUY.

Strawberry Shortcake (from 1915)

So as I mentioned in a previous post, I have this really cool cookbook from 1915. It's the White House cookbook. I bought it on a whim at a flea market. Well, on a whim is kind of an understatement. I'm always on the prowl for really old cookbooks while I peruse flea markets and thrift stores. I've been particularly looking for old versions of Julia Child's Mastering the Art of French Cooking. I have perfectly good new ones, but I want old ones. I just like old things (people included).

Anyways, I literally walked into the flea market saw the book flipped through it for a hot second and decided I absolutely 100% needed the cookbook and could not leave without it. The only problem was that the vendor was no where to be found. So, I stood over and protected my cookbook waiting for the vendor. I waited and waited and waited and finally he came! I paid whatever price he asked for (I can't remember right now - it was all a blur). Basically, I will never be good at haggling. And then it was mine! Boyfriend laughed as I clutched the book with white knuckles and walked around for the rest of the day.

I also found the most legit old bread machine from 1903 that I also thought I had to have. Only problem, it was $75 (outrageous) and I had about $5 to my name at the time. So, I did not buy it. Plus, my parents would kill me. It was kind of large. And dirty. And, I still live at home. So, I did not get the bread maker, but I did get the cookbook. And then I needed to make something out of it!

We just happened to have strawberries on hand, so I picked up some whipping cream. Because strawberry shortcake was the obvious answer. First of all, the recipe is awesome. It was so easy to make and I love the old timey measurements that I've also translated into real life measurements as best I could. I also love that it really forced me to rely on what I know about baking and a gut feeling about what looks good. Because as much as baking is a science, you have to account for variants that a recipe can't always (weight/density of flour, water content of butter, air temperature).

I also love that this recipe creates one giant strawberry shortcake. In fact, shortcake may not actually be the appropriate name for it. But, it was so fun to serve and present. I had never thought of doing it this way. It's not great for leftovers because it all gets soggy, but it sure was worth it!

Ingredients:

2 pints (4 c.) flour
3 heaping tsp. baking powder (actually make them heaping)
a pinch of salt
butter the size of an egg (I think I used 1/2 c.)
Enough milk to make a wet dough (1/2 - 3/4 c.)
1-2 Tbsp softened butter
2 pints strawberries
1/4 - 1/2 c. sugar
Whipped cream (I always go homemade)

Directions:

1. Preheat the oven (I usually go between 375 and 425 - the recipe just says to cook in a "quick oven," how cute is that?!?)
2. Mix the flour, baking powder and salt. Cut the butter into dry mixture until it forms small peas. 
3. Add milk 1/4 c. at a time until a wet, but workable dough forms.
4. Divide the dough into two balls and roll out into two circles approximately the same size. Spread softened butter on top of the two pieces of dough. Then, place one piece of dough on top of the other so the buttered sides are touching.
5. Bake in the oven for 20-25ish minutes, until golden brown. Remove from the oven and carefully separate the top from the bottom, once it has cooled slightly.
6. In the mean time, wash and remove the stems from the strawberries. Slice them and toss them with the sugar. Let them sit to release some of their juices. This process is known as macerating them.
7. To serve, place the bottom half of the shortcake on a serving try. Line with berries. Place the top on the berries. Top with whipped cream and some more berries. Serve immediately.

Note: Since I knew we wouldn't be able to eat it all, I ended up cutting my shortcake crusts in half before adding the strawberries. I would half the number of strawberries and sugar for macerating if you choose to do the same

Love & Links - July 11

I browse the web. I find links I love. I send them to everyone I know with multiple ideas, usually in all caps. I can't wait to get home and start them. But, I have a serious problem with follow through. Here's a collection of links that got me unreasonably excited this week.

This fabulous looking plum and red wine sorbet

Spaghetti balls with meat sauce ... whaaaaat? Boyfriend will freak out at this

I'm obsessed with these chickpea sliders. Cannot wait to try

These rare photos, including Audrey Hepburn, I'm in love and want a print for my (future) apartment

Cauliflower "rice" burrito bowls - those homemade chips look amaze

All things kale, including this white, kale pizza

A grilled veggie fajita salad - all my vegetable eating life, so about 9 months, yes

Love this list of ice cream toppings, can't wait for my next ice cream bar idea

Blowing my mind with this vertical cake. I'm doin it

Coconut cream lamingtons - or simplistic petit fours. Either way, adorable and delicious (I'm assuming)

Blueberry Hand Pies (for 2)

I'm feeling so much better. Better than I have in a week exactly. Not 100% but significantly better. So much better that I made my dad some blueberry hand pies for dessert last night. I just love how the blueberries have oozed and bubbled over and stained the crust with that deep dark purple.

See we have this thing with blueberry pie in my house. My dad loooooves blueberry pie in his hand. It's got to be one of his favorites, though he claims whatever pie is in front of him is his favorite. But, the rest of us haven't been so hot on the blueberry pie. In fact, up until rather recently I didn't eat blueberries at all.

I'm warming up to blueberries. I used to only eat them in muffins or pancakes, but now I like them fresh or in my oatmeal also (I know -- really shaking things up here). Regardless, its progress. (Though, can we all agree that mushy fresh blueberries are the absolute worst? They actually make me gag a little bit). And my older sister just recently started eating them also. My little sister likes them, I think? (K, if you're reading this can you confirm?) and my mom likes them, but she's pretty agreeable to anything.

Point being. We rarely make a blueberry pie - because my dad is the only one who would really eat more than a piece (or really do anything besides make a face at it), and a whole pie for him just doesn't seem that practical. Plus, we all like the blueberry muffins so much that there's a little bit of a competition. Over the years we've compromised and made small blueberry tarts for him.

But, last year, I saw hand pies on Pinterest and became kind of obsessed. I'm weird. It's whatever. And, I've been plotting to make hand pies ever since. And now I have. And, they're adorable. And, I'll be making more. I just love the idea of a personal pie that you can hold in your hand and eat with your hands (though a fork, knife and plate are probably the recommended and socially-acceptable option).

Also, I'm obsessed with this pie crust recipe. It's from this awesome cookbook I found at a flea market that was published in 1915. I adapted it a little bit, but let's just say this was my best purchase ever (and I bought a Jeep Wrangler, so...). For me, pie crust used to end in tears. I cannot get my grandma's pie crust recipe to cooperate. But this, it worked like a charm. It's definitely going to be my go-to recipe from now on. So, blueberry hand pies...

Ingredients: 

Pie Crust (probably enough for 3 or 4 hand pies):
1 1/4 c. flour
1  heaping tsp. baking powder
1 pinch of salt
1/4 c. cold butter
1/4 c. crisco (throw in the freezer while gathering ingredients and mixing dry ingredients
3-4 Tbsp. ice water

Filling:

1/4 - 1/2 pint blueberries

1/4 c. granulated sugar

salt

flour

lemon juice

nutmeg

Directions:

1. Put the crisco in the freezer while you're gathering and measuring the other dough ingredients. Sift the dry ingredients into a bowl. Grab the crisco and the butter. Cut into chunks and rub into dry ingredients with a pastry cutter, forks or hands.
2. Add enough ice water 1 Tbsp at a time to develop a wet dough that just sticks together. Throw it in the fridge while you gather the filling ingredients.
3. Preheat oven to 375. When ready, pull the dough out of the fridge and roll out. Cut out pie bottoms and tops (I used a 4-inch circle cookie cutter)
4. Place a few handfuls of blueberries in the center of the bottom pie crusts. Sprinkle blueberries with a couple pinches of sugar (1-2 Tbsp sugar per pie), add a pinch of flour, salt and ground nutmeg each. Add a few drops of lemon juice.
5. Place other pie crust on top and cut three slits. Use a fork to crimp the sides of the pie together and dust a little extra sugar on top. Bake for 25-30 minutes until golden brown on top.