Blueberry Pie

Be sure and visit

http://designsbygollum.blogspot.com/.

Today I'm showing my Blueberry Pie that my Mom use to make I remember. When she crossed over I inherited her cookbooks and scribbled lil' papers. One day when I have time I'm going to copy some of her treasured recipes and hand them down to my daughter and two of my nieces who I know will appreciate them.
In those days you didn't see so many blueberries all year round like we do now. Whenever we went to Quebec in late summer to visit relatives we would bring back these gorgeous berries........in lots of baskets. So we would have pies........and most of my favourite blueberry foodie things was "Blueberry Varenyky" [Perogies'].
Yes..........since we have a Ukrainian background we fill those Varenyky [perogies]with all sorts of fruits and not just potatoes. I remember trying to make those varenyky and trying to seal them up, but I think that more rolled off my hand then went into the varenyky [perogies].

I cheated and used a store bought pastry, life is short and i love this pastry by Pillsbury. Isn't the Dough Boy cute?
Blueberry Pie

Source unknown as it came from my Mom's old recipe files.

4 cups fresh blueberries or frozen

4 Tbsp. flour

3/4 cups sugar

2 Tbsp. butter, melted

1 Tbsp. fresh lemon juice

1 tsp. lemon zest

sugar [for decorating]

pastry for double crust

Preheat oven to 425 F. degrees.

Line a 8" or 9" pie plate with pie crust, your own recipe or store bought.

Mix together blueberries, flour and sugar till combined and add melted butter.
Pour the whole blueberry mixture into pie crust.

Cover with pastry and cut some slashes on top.

Seal edges well and then do flutes all around.

I brush mine with water or you can use milk or beaten egg and then sprinkle with large sugar grains.

Bake in the oven for 15 minutes at 425 F. degrees.Then reduce the temperature to 350 F. degrees and bake for about 40 minutes or longer ot til' crust is nice and golden.

****If fluted edges are getting browner faster I just put aluminum foil around the edges.
My Mom use to do a lattice top, but due to a time factor I just did a whole pastry cover with some slashes.

Blueberries oozing out........AND READY TO EAT.

Thank you for stopping by and have a great "Foodie Friday"!!!!

Meat Pie

Thank you to Miss Gollum for hosting another fun and Fabulous Foodie Friday.

If you want to see more visit here; http://designsbygollum.blogspot.com/ to see more great dishes on her site.

This is a Meat Pie recipe that a Cyber Friend Diane on one of the boards that I belong to submitted this "Meat Pie" recipe. She said that her Mom always makes this recipe for one of her brothers........who when comes home to visit this pie is ready waiting for him. Now Diane makes this pie for her six kids. This pie is the ultimate "comfort" food for me........it is very tasty.

Meat Pie

1 double crust Pie Pastry (either home made or store bought)


Filling:

1 tbsp.. oil
1 ½ lb. ground beef
½ cup chopped onion
1 can French style green beans (drained)
1 tsp. salt
1 tbsp. sugar
¼ tsp. pepper
¼ tsp. oregano
1 can condensed tomato soup (I use Campbell’s)


Directions:

Preheat oven to 400 degrees..........

Heat oil in skillet and sauté up the chopped onion.
Add the beef and cook until browned.

Remove the meat from the heat and add the salt, pepper, oregano, sugar, soup and green beans. Stir well.

Roll out one crust and fit into a 9” pie plate.
Add the filling to the crust.
Roll out the second crust and fit over the filling.

Crimp the edges of the pie to seal in the filling.

Poke some holes with the tines of a fork or a knife tip to allow for steam to escape.

Brush the top pastry with a beaten egg.

Place on a cookie sheet which has been lines with parchment and bake for 40 minutes or until the crust is golden brown.

Notes:
I use the Pillsbury ready made pie crust, I found that it saved me time and turned out well. My family doesn't like oregano so I omitted that and it turned out fine. I didn't have any green beans in my pantry so I threw in a handful of frozen peas and my family enjoyed it better, but I guess it is what you prefer....As you can see my husband likes things more baked, well over baked. You should see how he toasts his toast, most people would be scraping the burnt parts but that is how he likes it.

This is my leaf design that I did with the scraps..................

Thank you for stopping by and don't forget to visit the other participants at...............
http://designsbygollum.blogspot.com/ to see more great dishes on her site.

THANKS FOR VISITING!