Blueberry pie

It's farmer's market day again on Nike campus. Unger farm was there too with their enticing berries. I went a little overboard and got a whole flat of berries, four pints of blueberries and two pints strawberries. For people who haven't had Oregon strawberries before, it's hard to describe to you how much better they are than the standard ones from California. The blueberry has a silky buttery mouth feel and it's juicy and sweet.

I bought more than we can eat fresh, so I decided last second to make a blueberry pie. Because it's last second, ready-made store-bought pie doughs have to do. I use Pillsbury one that comes in a pack of two roll-up doughs.

Blueberry pies are the easiest to make. You dress the berries with some lemon juice, a bit of sugar and touch of salt. Coat them with 2-3 tablespoon of cornstarch. And that's it. The berries are fairly sweet naturally, I cut the sugar down to 2 tablespoons. You can find more elaborate pie recipes at America's Test Kitchen, which involves using natural pectin from apples. That's not something I was going to attempt on a week night. =)

The baked pie has such a rustic look with over flowing blueberry juice, still bubbling out of the oven.
Guess what's for breakfast tomorrow?