Blueberry Pie

Blueberry pie......mmmmmm.....blueberry pie........I <3 blueberry pie!! I didn't know I liked it....until I made it for the very first time........oh how I love blueberry pie! Sooooooo easy to make and I have a yummy pie crust recipe that I'm gonna share with you too!!

If you remember in the peach crisp post, I mentioned how I loved to decide what I'm making by the fresh ingredients I buy at the store. Well....this was one of those situations. I new I wanted to make a pie and I had the freshest sweetest blueberries......so the choice was easy!!

For the crust:
12 oz Ap flour
5 oz very cold unsalted butter cut into very small pieces no bigger than ¼ inch- making them very small is SUPER important.
3 oz very cold lard crumbled into tiny pieces
½ teaspoon fine grain sea salt
7 tablespoons ice water
1 tablespoon apple cider vinegar


Dissolve sea salt in the ice-water and add the apple cider vinegar to the mix. Scatter butter and lard pieces evenly across the flour and begin gently working the butter and the flour together with your fingertips. This should be a gentle and easy process.
Once most of the butter is broken down into pieces, you can start working in a short rocking motion with the pastry cutter around the bowl- for maybe 10 or so strokes
The final product will look like coarse corn meal.

 Add five tablespoons of the liquid being very careful not to get any chunks of ice in the dough. Also, make sure it is distributed very equally over the surface of the dough. Begin gently working the water into the dough with your hands. You should be able to tell quickly if there is enough liquid for the dough to stick together. If not, add more, and work that in. If the 8 tablespoons of ice-water/vinegar is not enough, add more cold water to the ice I prefer to have a slightly moist dough to a dry one. Your dough will be kind of a shaggy mess- not pretty and completely smooth. It should just stick together.

 Work your dough into a rough ball and turn out onto a well-floured rolling surface. Cut into two equal halves and form each into a ball. Form each ball into a 5 inch disc. Wrap each disc tightly in plastic and place in the refrigerator for at least one hour (two hours is even better) to rest. This allows the gluten to relax so that you’ll have a tender crust. You can leave the dough up to five days, but if you’re leaving it overnight or longer, place the plastic-wrapped discs inside of a ziptop bag to prevent moisture loss.

Pull dough from frig and place on a well floured surface. Roll out the size or your pie dish. Bake according to your pie directions.

Blueberry Pie:
3/4 cup sugar
1/3 cup flour
1 T lemon juice
5 cups fresh blueberries

*Now if you want to do a double crusted pie you can....I didnt I just put the crust on the top cuz that's how I roll....

Place one crust in the bottom of the pie dish (If you doing that) In a large bowl mix blueberries with lemon juice, flour and sugar. Pour blueberries into pie dish. Top with pie crust and shape and make it pretty. Cut an x in the center of the top pie crust. If you like to brush it with milk and sprinkle with sugar you can.

To prevent overbrowning cover edge of the pie with foil. Bake in a 375 degree oven for 25 minutes. Remove foil. Bake for 20-25 more minutes or until top is golden. Cool on a wire rack. Makes 8 servings.

Blueberry Buckwheat Pancakes

Pssshhh.......why anybody buys pancake mix in a box or bag is beyond me!!! It is so easy and painless to make your own pancake batter and the taste.....well there is just no comparison!! Then....toss in some blueberries....and.....hello....breakfast is ready!! But...you cant have pancakes without bacon....and sausage. Then, this morning I found myself cutting up fresh fruit too....but breakfast was AMAZING!!!

I live in a fairly small city, the population is like 80k so it not tiny by any means but it's not a San Francisco or LA. So, we don't have a ton of variety for grocery shopping!! I wish we had a Whole Foods store because that would be awesome. There was a point in time when I wished we had a Trader Joe's and we finally got one of those, so maybe if I wish hard enough, I will get that wish too. But sometimes, even in small towns, you find a gem of a store, and we do have one of those in Moore's Flour Mill in downtown Redding. This place is U-STINKING-MAZING!! Their prices are phenomenal, everything is milled on site and very fresh and their customer service is OUTSTANDING. They have spices, pasta, and every kind of flour and grain you can think of!! I LOVE that place!! I just had to give them a little shout out, because that's where I got my buckwheat flour and oat flour from that I used in this recipe. (Among lots of other things too!)

Tattoo Man said that the blueberry buckwheat pancakes were super good, and if I can please Tattoo Man with my cooking it makes me a happy Mrs. Tattoo Man!!! ;) Even the teens were happy and my youngest always tells me he doesn't like anything with a wheat taste to it......I love tricking him!! ;)

I hope you enjoy this recipe as much as we did!!

Blueberry Buckwheat Pancakes
3/4 cup buckwheat flour
1/2 cup whole wheat flour
1/2 cup oat flour (or ap flour if you don't have oat or 1 cup ww flour)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk or almond milk (I used almond milk)
3/4 cup fat free milk
1 T honey (I used xylitol)
2 eggs
2 T canola oil, butter or coconut oil
1 cup of blueberries

In a large bowl mix all dry ingredients with a whisk and set aside. In another bowl, whisk all the remaining iingredients except for blueberries. Now pour wet ingredients into dry and whisk until combined. Let stand 5 minutes, then stir in blueberries. Heat a large griddle or skillet and pour about a 1/4 cup of batter onto greased griddle and cook pancake about 1 1/2 minutes on each side. Serve hot with butter and syrup.

Blueberry Lemon Scones

Soooo.....I've made these before......I just did some things different this time!! I just love scones and I love blueberries and....well anything with lemon flavor too!! So how could putting all three together be a bad thing....right?? I added a hint of nutmeg to these and it gave them a nice spice taste!!


Have you ever noticed that I try to match my font color to my food pics? Lol....kind of a random question....but it's true!! I like to color coordinate ok? :)


2 cups flour
1 T baking powder
1 tsp salt
1/3 cup sugar
1/4 tsp nutmeg
1 T lemon zest
2 T fresh lemon juice
1/4 cup butter
3/4 cup heavy cream
1 egg
1 cup blueberries (fresh or frozen)

Preheat oven to 400º F.

In a large bowl, sift together flour, baking powder, salt, sugar and nutmeg; mix thoroughly.  Cut in butter using 2 forks, a pastry blender or your fingers. The butter pieces should be coated with flour and resemble crumbs.

In another bowl, mix the cream, egg, lemon juice and zest together, and then add to the flour mixture. Mix just until partially incorporated, do no overwork the dough.

Toss the blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.  Pour sticky dough out onto a well floured surface.  Pat to a ¾ inch height and cut with a pizza cutter into desired triangles or squares.  Place on a non stick baking mat or a baking sheet sprayed lightly with cooking spray.  If desired, brush the tops of the scones with milk and sprinkle with raw sugar.

Bake for 15 to 20 minutes until brown. Cool before applying lemon glaze.

Lemon Glaze

1 1/2 cups powdered sugar

1 T lemon juice

1 T heavy cream

Stir together and spread on warm (but not hot) scones.

Lemon Blueberry Scones.....absolutely perfect!!

Ok.....I mighta got a little carried away with the amount of blueberries I put in these......but.......it's all good!! These were beautiful scones and tasted wonderful. The only thing I did differently to the recipe was add freshly grated nutmeg to the batter. I found the recipe here: http://livlifetoo.blogspot.com/2010/08/lemon-blueberry-scones.html 
But here it is:

Lemon Blueberry Scones

adapted from Tyler Florence

2 cups unbleached flour, plus more for rolling berries

1 tablespoon baking powder

1 teaspoon salt

⅓ cup sugar

1 Tbs lemon zest

¼ cup unsalted butter, chilled and cut in chunks

¾ cup buttermilk or cream

1 egg

1 cup fresh blueberries (I used frozen... do not thaw)

milk for brushing (optional)

raw sugar for sprinkling (optional)

Preheat oven to 400º F.

In a large bowl, sift together flour, baking powder, salt, sugar and lemon zest; mix thoroughly.  Cut in butter using 2 forks, a pastry blender or your fingers. The butter pieces should be coated with flour and resemble crumbs.

In another bowl, mix the buttermilk and the egg together, and then add to the flour mixture. Mix just until partially incorporated, do no overwork the dough.

Toss the blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.  Pour sticky dough out onto a well floured surface.  Pat to a ¾ inch height and cut with a pizza cutter into desired triangles or squares.  Place on a non stick baking mat or a baking sheet sprayed lightly with cooking spray.  If desired, brush the tops of the scones with milk and sprinkle with raw sugar.


Bake for 15 to 20 minutes until brown. Cool before applying lemon glaze.

Lemon Glaze:

• 2 tablespoons unsalted butter
• 1 cup powdered sugar, sifted (may need a bit more or a bit less)
• 2 - 3 Tbs fresh lemon juice
• 1 Tbs lemon zest

To prepare Lemon Glaze: combine butter, sugar, Lemon zest, and juice over a double boiler.  Cook until butter and sugar are melted and mixture has thickened.  Remove from heat and whisk until smooth and slightly cool.  Drizzle or brush on top of scone.