Photos and Recipe by Kristen Bach
Just as strawberry season comes to an end….the blueberries start. We got some with our weekly farm delivery here, and I couldn’t resist making a quick dessert. We had a frozen pie crust in our freezer which made this one….extra simple.
Ingredients 1 pie crust (made from scratch or from the store) 2 cups fresh blueberries 1/3 cup honey or more to taste 1/2 teaspoon of vanilla extract a pinch of salt 1/2 cup flour raw sugar for sprinkling
Directions -Heat your oven to 425 degrees. -Line a cookie sheet with parchment paper. -Put the blueberries, honey, vanilla, and salt into a saucepan. -Heat them on medium heat, stirring continuously until the berry juices start to come out. -Add the 1/2 cup flour and heat and stir for a couple of minutes until the mixture starts to thicken. -Set aside and let cool down while you are prepping your crust. -Lightly coat a clean surface with flour. -Roll pie crust dough into a circle. -Transfer the crust to the cookie sheet. -Pour the blueberry mixture in the center of the crust. -Gently fold the edges over the blueberry mixture. -Brush the edges with butter or a light coat of water and sprinkle some raw sugar or other coarse sugar. -Cook in the oven until the edges of the crust are browned but not burned. -Serve warm with ice cream or whipped cream.