You will never have this day again…so make it count
Hello, sweet friends…
With Memorial Day behind us the unofficial beginning of Summer is upon us…
Do you have any fun plans?
This Pandemic has opened me up to discovering new in the familiar…embracing it all..
finding that every moment counts…so make the most of it…
one of the biggest take-aways during this time for me has been getting outside…
seeking ways to embrace the outdoors at home…
it does not have to be intense; it can be anything you want it to be! thank goodness…
Living in such a beautiful area I’ve been fortunate to go on daily walks…
Walking has helped me to get moving and feel motivated to accomplish something during the day…
As summer approaches I plan to spend as much time outside in nature as I am able (in my own personal outdoor space, of course) and making the best of this time…
which is good for my soul.
Happy June! (and Summer)
There are few desserts that are are well loved as blueberry pie, and for good reason! The crust is crunchy, the blueberries are sweet. Over the Memorial Day weekend I defrosted frozen blueberries picked last summer to welcome the unofficial beginning of summer and PERFECT season to be enjoying life.
3/4 cup white sugar (I used raw)
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 tablespoon unsalted butter
one large egg
1 tablespoon water
Start off by washing your blueberries.
Then, in a large bowl, stir together the sugar, cornstarch, salt and cinnamon and cover the blueberries with the mixture.
Once you’ve done that, take your bottom crust and line a pie pan with it, then pour the pie filling into it.
Cut pieces of butter and set them on top of the filling.
Make the lattice for the top of the pie (don’t worry if you aren’t sure how to do this, we’ll cover that later).
Mix together the water and egg to make an egg wash and brush it over the top of the lattice.
Mix egg with water and brush on pie crust then sprinkle on sanding sugar.
Bake pie on middle shelf of oven for about 50 minutes, or until crust is golden brown.
HOW DO YOU MAKE A LATTICE TOP?
Now when making the lattice top, the first thing to remember is to not be intimidated. Lattice tops look fancy and difficult, but in reality they are easy to make. Here are step-by-step instructions for how to make a perfectly imperfect lattice top. ( and you can see mine is perfectly imperfect!)
Roll out your dough and cut it into 1/2 to 3/4 inch strips.
Then, lay about five of them vertically across the top of pie, and make sure that they are evenly spaced.
Fold every other strip in half, making sure not to the the dough stick to itself (dust the dough with a little flour before you start to keep them from sticking.)
Take another strip of dough and lay it horizontally across the pie over the vertical strips that are laying flat, leaving the folded ones alone.
Roll the folded strips flat and fold back the ones that are now covered by the horizontal strip.
Once they’re flat, lay another strip horizontally across them.
Keep doing this until you have half of the pie covered.
Turn your pie so that the unfinished side is towards you and repeat this process until the entire pie is covered.