It is blueberry season in Michigan. I did a little blueberry research. Apparently, I have been taking something for granted….and it’s not Lake Michigan. It’s the fact that I have lived in the midst of the nations largest blueberry crops my whole life and didn’t even know it!
1/2 lemon, juiced and zested
1/3 cup sugar
3 tablespoons cornstarch
2 pie crusts
1/4 cup 2%milk
cinnamon sugar for dusting
Here are the goods you will need. The raw sugar is for the pie pockets….I use the cinnamon sugar on my pie.
Juice your little lemony-wemony! And then scrape his skin off, poor buddy gets the juice kicked out of him then you skin him. Put him out of his misery in your garbage disposal, it will make it all lemony fresh.
Then put the blueberries, sugar, cornstarch in pan, toss to coat blueberries. Then add your lemon juice and zest.
Cook over medium heat for 5-8 minutes until sugar dissolves and juice starts to thicken. Don’t over cook, remember that you are going to to bake the pie still…you don’t want blueberry jam pie!
Brush the little pies with milk….
Voila, like so…isn’t it purdy? Now bake it at 350 for 20 minutes or until golden brown. Let cool completely before trying to pick up and eat.