It was hot today. So I couldn’t start baking until about 9:00pm. I’m starting to think I should do all the cooking work for my Saturday Sweets posts on Friday nights because it’s going to be so hot during the day for the rest of the month.
So here’s the thing about San Francisco. Summer doesn’t happen until September or October, sometimes November. June, July, and August are all very cool months with temperatures in the mid 60s to low 70s. Maybe you get a day when it’s 77 degrees, but that’s about as high as it goes in what the rest of the hemisphere calls summer. Then, come what most northern-hemisphere-dwellers would think of as fall, it’s hot as balls.
Anyway, due to the fact that it is 2AM, my boyfriend is in bed, and the dog is curled up sleeping on the sofa behind me, I’m going to make this quick and simple. I’m going to post the basic recipe for my blueberry pie now and then post the rest of the photos (other than that top one there) for this pie tomorrow. If there are enough good pictures of me making the lattice crust on top, I might be able to do a tutorial on that, too. We’ll see.
My recipe looks complicated, but that’s really just because I was verbose. It only has 5 ingredients (6 if you count water, 7 if you do the optional step) and not including baking time it only takes about 45 minutes to put together. The best part is, if you’re using frozen berries, you don’t have to thaw them! They can go right into the pie frozen and they’ll come out lovely.
Without further adieu… Continue reading