#blueberry pie
What I did this weekend! (partly)
The 00g blueberry pies were a custom order, now available on Etsy!
The cake and bottlecap garden were just for fun
I have several cake pendants/magnets available here: https://www.etsy.com/listing/491352906/miniature-cake-pendant-magnetic-cute
…And maybe I’ll add this one to the group if folks like it?
As for the garden, i wish I could say I thought it bottlecaps myself but .. I actually used to do a few mini plants but I’ve never been able to find those tiny ceramic planters that I used… Then I saw someone doing bottlecap planters online and I thought it was genius! So I tried it out and made this alien succulent with little living stones. I’m totally gonna do more of them, but they probably won’t go on Etsy.
Fun weekend!
Post link
Happy New Year! Here are my favorite custom orders from 2017!
These were awesome because they force me to try new techniques and ideas, and some of them I like so much they get their own listing! (Others have copyright issues lol).
Thank you to all my lovely followers and everyone who made this weird hobby such a blast this past year. Bring on 2018!
etsy.com/shop/thecutefoodcorner
Post link
Staring transfixed into the indigo glow, you gain a deeper understanding of the universe.
An anonymous reader requested that I make something from Fable and after reading through all the hilarious flavor text, the thought of finding the abyss in the depths of a blueberry pie is what captured my fancy the most! So go find yourself the freshest, bluest blueberries you can muster and let’s get to baking!
~Ingredients~
- 2 pieces of pie crust (you can double my cooking staples recipe or use a recipe of your choosing)
- 4 - 5 cups Fresh Blueberries
- ¾ cup Sugar
- 2 tbsp. Cornstarch
- 1 heaping tsp. Cinnamon
- Juice from half a lemon
- A pinch of salt
- 1 Egg, beaten
- (optional)Whipped Cream and/or Ice Cream
Prep time: 10 - 20 min. | Total Bake Time: ~1 hr.
Makes: 1 pie (all for yourself, of course!)
~Instructions~
Step 1.) Preheat your oven to 400°F. Wash and measure out your blueberries into a bowl and stir in the sugar, lemon juice, salt, cinnamon, and cornstarch. Set aside.
Step 2.) Roll out your pastry dough (if needed) and line your pie dish with one of the pieces of dough. Pour in the blueberry filling.
Step 3.) For the second piece of dough you can either roll it out into a circle (a looser lattice with the blueberries more visible) or into a square/rectangle (a tighter lattice, fewer blueberries visible) and then cut into strips. Line 4 or 5 (or roughly half the total strips you have) strips along one side of the pie dish. Alternate between placing every other strip across the pie and laying one of the other strips down across them. Then fold those back, place the previously folded back strips across the pie and repeat the process.
Step 4.) Press down on the edges of the crust to make sure the top and bottom pieces are sealed together, then take the beaten egg and brush it on top of the lattice crust.
Step 5.) Bake at 400°F for about 20 min. and then reduce to 350°F and bake for an additional 30 - 40 min. or until the crust is golden and the sugar and blueberries have completely bubbled together. Allow to cool for at least 1 hr. and serve with ice cream or whipped cream! Enjoy!
~Results~
Sweet, delicious, addicting. These are some of the words I would use to describe this pie. If I wasn’t busy stuffing my face with it, that is.
And this is why I’m in love.
Tomorrow it will be nine months with John
I am happy. I am healthy. I am the best version of myself that I have seen in years.
He is my best friend and my soulmate. I am just so taken back by how much my life has changed within the last year.
I’m so in love with him. I’m in love with myself. It has been quite a journey but it was worth it every single step of the way.
Blessed
