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Wednesday, June 29, 2011

Buttery Blueberry Pie

 I'm having issues.
That's right, issues. 
Issues trying to find black leggings that I like, issues finding a crisp and delicious apple, and issues trying to balance baking and eating buttery treats with eating healthy things, like chicken.

I figured some things out.
Fun fact #1: You can buy leggings in multiple colors online.

Fun fact #2: I just need to wait a couple more months and I'll find a crisp, amazing apple. 
You know, when they are actually in season.

Fun fact #3: I'm using the words "fun fact" way too much, and I really like it, so bear with me.

Fun fact #4: I am realizing that it's a-l-m-o-s-t as much fun to bake delicious things and give them away, as it is to shove them in my mouth. 

Fun fact #5: I said almost.
 Yes, it is hard to eat healthy and be a baker, because the things I bake taste so good. 

I absolutely need to bake. Mostly because it's so much fun, it makes me happy, and I think I'm pretty dang good at it. 
I also need to stop eating so much, go to the gym more, and lose some weight.

I'm on my weight-loss journey and I'm in the process of changing some things around on this blog. Nothing drastic.
 The most frustrating thing to me is when I see a recipe for pie, and I can't possibly figure out how many calories, how much fat, or how much cholesterol it has in it, so I won't touch it. 

I'm not saying everything has to be healthy. I'm not saying I won't eat a piece of full-fat blueberry pie. What I'm saying is if I'm eating 366 calories in a piece of pie, I at least want to know it, and not be blind to it. The next little thing I write might shock you. 

I'm sorry.

Butter is good. 
It's very good. 
But like most things in life, it's good in only moderation (as much as I'd love to just eat butter all day).

Buttery Blueberry Pie
3/4 cup white sugar
4 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie or make your own
2 tablespoons butter

Preheat oven to 425 degrees F (220 degrees C).
Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

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