May 29, 2017

Blueberry Pie

Can you believe I got past the age of 30 without ever making a pie fully from scratch, dear readers? It's true! Oh, I've made plenty of pies, both savory and sweet, but I've always used pre-made and pre-formed crust from the freezer aisle of the grocery store. Making my own pie dough is right up there in the "I don't have time for this" category along with mincing my own garlic or mixing my own taco seasoning. But, finally, I decided it was time - and I'm so proud of myself for how my blueberry pie turned out!

I followed Smitten Kitchen's Pie Crust 102 recipe for the dough and then this New York Times Cooking recipe for the blueberry filling, replacing the orange zest with lemon. The process was way easier than I expected and the end result even more delicious than I could have hoped.

Forgive me for bragging, but I'm just beyond excited about this domestic accomplishment!

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