My son turned the big 3~0 this year and I thought this silly B-Day hat wearing pie bird would get a few laughs...
I hot glued the hat on after the pie cooled.
I hope you had some fun in the kitchen too!
2 pints fresh blueberries, picked through, stems removed, washed and dried
1 Tblsp fresh lemon juice
3/4 C sugar
3 generous Tblsp A/P flour
1/8 tsp cinnamon
dash of salt
1 unbaked pie crust
Topping-adapted from Chow:
1/2 C old fashioned oats
1/2 C brown sugar-I removed 1 Tblsp after I measured it
1/3 C A/P flour
4 Tblsp butter-I let it sit out while I got the pie together
dash of salt
- Mix berries with lemon juice, sugar, flour, cinnamon and salt. Let sit while making crust.
- Use whatever crust you like. Place pie crust in 9" pie dish.
- Pour berries into crust. Fresh blueberries aren't very wet so you'll have to keep sprinkling the sugar/flour mixture over them in the pie plate as you fill it.
- Mix the topping until chunky, I find fingers work best... Distribute evenly over top of pie.
- Bake at whatever temperature your crust recommends for 50-60 minutes.
Notes-so I'll remember what I did next year:
- I made a half batch of crust and subbed a couple Tblsp butter for some of the shortening. This way I could bake it at a lower temperature so the topping didn't burn. (G-Mom-B's 2 Crust Recipe: 2 C A/P flour, cut in 2/3 C shortening, just enough water to make it crumbly yet come together. Bake at 400 degrees for 1 hour).
- I baked the pie at 400 degrees for 20 minutes, then reduced the temperature to 375 for another 40 minutes (started checking it at 30 minutes...). Next year make I'll try the second temp at 350.