As I type this, I'm running on an extremely long day with under 2 hours of sleep (why couldn't I get any sleep? Was it because I was super excited to be leaving for Canada in a couple hours? Not quite....I had songs from the Dr. Horrible Sing-Along Blog Musical that my younger sisers had decided to watch last night stuck in my head. =P). An extremely long day that included a nearly 7-hour trip in a car jam packed with luggage and little kids, including a slightly, well, "mischievous" 4 year old brother who was extremely tired from being woken up at 3 in the morning to leave for Canada. So, apologies if anything, well....weird ends up being said.
Anywho, apart from that slightly stressful and tiring morning(we arrived at our destination around 10:30 a.m.), today was a pretty good first day of vacation. First off, all my younger siblings where WAY too tired from the trip to do the usual "EEEEEEEEEEEE!!!! NEW PLACE!! MUST RUN RAMPANT AND DESTROY ANYTHING IN MY PATH!!!".
That was a big highlight.
And then I went for a walk on the beach and found some pretty shells, and got a major work out playing badminton. Hey, that game takes a LOT more work than you'd think. ;)
But that wasn't the best part. The best part was that I made a super yummy, DELICIOUS blueberry pie. I was pretty proud of myself, because I was able to tweak the recipe, and not only have I never made blueberry pie before in my life, but this recipe was one that my Nana had found somewhere, so I'd never seen it before (I would post pics of the pie, but it got eaten up before I could find the camera. Besides, it looks like any ordinary blueberry pie, only it tastes SO GOOD!!!)
I don't know about you, but most blueberry pies I've had are either too bland, or too sweet. This one was just perfect. It's all in the amount of lemon juice you put in it.
*I know I really should credit this to whoever actually wrote it, but it looks like she tore it out of some British cooking magazine, so I have no idea whose this originally was. Sorry about that....*
Super Amazing Blueberry Pie
makes one pie-serves around 6 to 8 people
1 homemade or store-bought pastry pie crust
2/3 cup sugar
2 Tablespoons cornstarch
1/4 teaspoon table salt (our Grandparents are on a low sodium diet, so we only used a tiny pinch. You could probably use the full 1/4 teaspoon without any problems, though)
2/3 cup water
4 cups blueberries (the fresher, the better!)
1 teaspoon freshly grated lemon zest
1 1/2 Tablespoons fresh lemon juice (the original recipe said 2 Tablespoons, but 1 1/2 made it just right. You can add more, if you still want it sweeter)
1. Stir together the sugar, cornstarch and salt in a small saucepan. Stir in 2/3 cup water. Add 3/4 cup blueberries and cook over medium heat, stirring constantly, until the mixture comes to a full boil, the berries have popped and the sauce has thickened. Remove from the heat and stir in the lemon zest and lemon juice.
2. Combine the thickened sauce with the remaining 3 1/4 cups blueberries in a medium bowl(or, save a dish and use the saucepan, if it's big enough!! ;) ); transfer to the baked tart crust and spread the blueberries to fill the shell. Let cool to room temperature and serve, or cover and refrigerate until ready to serve. The pie will keep in the fridge for 3 days.
It tastes really, really good...especially with whipped cream. ;)
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