|Just out of the oven!|
|And - here's the first slice!|
Pastry for a 9-inch Two-Crust Pie
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon, if desired (I always include this!)
4 cups fresh blueberries
1 Tablespoon lemon juice
2 Tablespoons butter
- Heat oven to 425 degrees F. Prepare pastry. Mix sugar, flour and cinnamon. Stir in blueberries. Turn into pastry-lined pie plate; sprinkle with lemon juice. Dot with butter. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes. 8 servings.
I apologize for the lack of pictures in the Potato Salad post. As I was serving 20+ people, I doubled the recipe. I had potatoes, relish, onions, and eggs all over the kitchen!:-) Since I was taking it to church for serving to the adult day care participants and staff, I immediately placed it into the container for storage, rather than showing the finished product in a serving bowl. Time was a factor, and I have discovered that my kitchen isn't the best place to take a good picture, so I thought I would take a picture of the plate as it was served. Then, I left my camera behind!
The next post will continue with our garden harvest. While I was involved in two days of UMW Committee meetings last week, The Husband picked over 40 ears of corn! He was good to shuck it and scrape it from the cob, and we have enjoyed some corn on the cob.:-)
Thank you so much for reading. I really appreciate your comments.