The snozzberries taste like snozzberries….

My July has pretty much consisted of going to concerts from bands from my past (NKOTBSB and Britney), eating more pizza than usual, and making fruit desserts (think peach cobbler, blueberry pie, etc).

I actually just made the blueberry pie this week and it has been delicious. I also think it is a pretty looking pie. Instead of doing a lattice top, I decide to do a sugar/flour based crumble, and I have really enjoyed that. 

Newflower had a ridiculous sale on blueberries this week, $1.35 or something for a whole pint. I bought five. You can go ahead and start calling me Violet Beauregarde

Regardless, I think everyone should make this pie.  It was incredibly easy and it tastes so sooo good with bluebell homemade vanilla icecream.
Here is the recipe I used:
Pie Crust (turned out delicious!!)
Modified from this recipe
1 1/2 c flour
3 tbsp sugar
1/2 tsp salt
1/6 c cold crisco
1/3 c cold butter
1/8 c cold water
1/8 c sprite
In a food processor, combine flour, sugar, salt, crisco, and butter.  Pulse it until it starts to resemble a crumb mixture.  Transfer this to a bowl and add in your liquid. I mixed it together with my hands until it became a manageable ball of dough.  Chill for approximately 20 or 30 minutes. 
Roll out dough and transfer to pie dish.  I thought this was one of the easiest pie doughs to roll out. I have tried so many different varieties, but don’t see myself changing after finding this one. It is tasty, flaky, and has just enough sweetness to really add to the pie.  My mom used sprite or gingerale in her pie doughs, so I thought why not give it a try.
The blueberry pie recipe I used is here.  I pretty much followed it exactly, except I added a little more sugar to the mix. The blueberries I had were not totally ripe yet.  They were good, but needed a little extra oomph of sweetness.  I also grated in some lemon zest, which was a nice addition.  I recommend 🙂

Take this to your next summer dinner get together.  Everyone will love you.

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