You don’t like blueberry pie? Why not. You’re grossed out by blue food? Well, get over yourself. You’re a jerk. Stop reading my blog.
OK, Ok, Alright. You’re not a jerk. Different stroke for different folks. Its not our job to preach about pie, but for 99.9% of you, when I say blueberry pie is the best, I know, I’m preachin’ to the choir. To all you .1% out there, get over yourself. Ahh! There I go again. Don’t pay attention to me. Lets just get to the recipe.
Blueberry and Lime Pie
- 2 pints blueberries
- 2 tsp. lime zest
- 1 1/2 c. sugar
- 2 Tbs Pimms Cup liquor
- 1/4 corn starch
- 1 pie crust
I guess technically this could be called Blueberry Citrus pie as the Pimms Cup liquor is a nondescript citrus flavor, but I liked the sound of blueberry lime pie. The lime zest and the Pimms helps set off the sweetness in the berries. If you don’t have Pimms, I suppose you can substitute an orange liqueur like Grand Marnier or sweetened lime juice. If you don’t drink, again, why are you reading this blog? Just kidding. I don’t know why I am so antagonistic today. I love all my readers. Truly. Try some orange extract. If you don’t have that, just add a bit more lime zest and perhaps some juice.
(pretty much the same as the Raspberry Rhubarb pie from the last post.
- Preheat the oven to 375
- Roll out bottom pie dough. Place in a pie pan, and pre-bake for 10 minutes until golden brown.
- Mix filling and place in the pie crust.
- Put a top crust on in whatever decoration you choose. You can do a whole top or a lattice. Above, I used 2 different sized juice glasses to cut out circles and overlap them as my topping. Fun!
- Brush pie with egg, milk, or oil, whichever you choose. Sprinkle the top with sugar.
- Bake at 375 for 45-60 minutes until crust is golden brown and filling is bubbly.
- Cool completely before eating.
99.9% of you can now dig in.