Happy National Blueberry Pie Day & A Guest Post

Dylan & Ruthie a/k/a Nana
berry picking

Berry Ramekin Pies

I'm very happy to have the opportunity to do my first guest post and to meet the Food Stories' followers on this auspicious food holiday: National Blueberry Pie Day. I've followed C.J. and her stories since she began and just love the premise of her blog and I think you will too. When I saw she was looking for folks to celebrate food with her, this just seemed the perfect holiday for me to pop in with my own food story. You see, Ruthie was a huge fan of the Blueberry Pie and she would spend endless hours picking blueberries in Vermont and then more hours baking the perfect pie, hope you will pop over to Food Stories {CLICK HERE} to check out my guest post and get the recipe cause these little pies rocked!

What are you doing here still?

I thought I sent you to Food Stories!

Recipe Inspired by Ruthie & Adapted from Fifteen Spatulas

WHAT YOU NEED:

4 cups berries{I used a mix of blueberries, blackberries, and raspberries}

1 tbsp corn starch

2 tbsp lemon juice

zest of 1 orange

1/2 cup evaporated cane juice {or sugar if you prefer}

1/2 tsp ground cinnamon

Pillsbury Pie Crust

WHAT YOU DO:

~Preheat your oven to 400 degrees.

~Mix the berries, evaporated cane juice, orange zest, cinnamon, and lemon juice

 together in a bowl. Let this stand for at least 30 minutes.

~Fill your ramekins with the berries {I had two sizes}. Mound them a little in the center, as they will cook down a bit {if you don't want to them bubble over only fill 3/4 instead BUT they will cook down A LOT and seem a little empty, I don't mind the bubbling over :)}.
~Take your pie crust out and put a ramekin down on a corner of the dough and cut a circle of dough that is a little larger than the ramekin.  I found a "sandwich" cutter than was perfect size.

 ~On my larger ramekins I tucked the crust in but on the smaller I overlapped and cut an “X” in the middle of the circle and placed the dough on top of the ramekin. Crimp the edges around the rim.

After 20 minutes

After 35 minutes

~Bake at 400 degrees for 20 minutes. Check the pies and turn the heat down to 350 degrees and bake another 10-15 minutes, they will be golden brown

    We served them hot over ice cream.... they were awesome.

p.s. because I made so many I but them in tupperware and they were dessert for the week for David & my Dad in perfect portion size!

Kady Picking blueberries in
Vermont circa 2005

Ruthie in the blueberry patch

Dylan & Nana
a/k/a Ruthie