Eat Pie for Breakfast
My favorite time to bake a pie is when I’m visiting home. Mom loves pie, and I think her sweet tooth is akin to a saber tooth tiger’s because if I’m baking, she’ll stay up all night to get the first bite. (Which I love because then, it’s gab time!)
Blueberry has fast become a favorite of hers and mine. So, Midnight Blueberry Pie is on the menu!
She has fun watching me roll out the crust and plan elaborate lattice, leaves and star-studded tops. She would eat it even if I plopped any old thing on it, which takes away any pressure. But I love getting fancy; I’ve added a little braid to this lattice top.
While I mix the filling, she throws in a few, are you sure that’s right, maybe you should do it this way, comments, even though she’s never actually made a pie. (Why would she, she has me.) But, to be fair I don’t even measure the filling anymore, I just eyeball it! Which must be unnerving when the clock strikes midnight, and you’ve stayed up all night for a delicious, not mediocre, pie tasting.
But don’t worry, I’ll get it right because it’s all in the Mermaid Magic.
Have fun and get creative with the crust. And, as I always suggest after a midnight tasting, eat pie for breakfast! Pie is so much tastier after its rested. ?
Midnight Blueberry Pie
3 cups Flour
1 tsp Salt
1 cup Shortening
4-6 TBS Cold Water
1 cup Sugar
3 TBS Flour
1 tsp Cinnamon (or more!)
6 cups blueberries
Heat oven to 425° and cook for 30 minutes. Reduce heat to 350° and continue cooking for another 15 minutes. Cover crust with tin foil if it’s browning faster.
Mermaid Magic: I add extra cinnamon to the filling for more flavor. Yum! And I sneak powdered sugar into the flour used to roll out the dough. (Remember, I have a serious sweet tooth to keep happy.) Happy rolling!
What’s your favorite pie? Share below and maybe I’ll make yours next!
Keep your heels, head and standards high and your home a happy one.