I know that may be a shocking statement from the skeptics, atheists, and humanists. But it’s meant in the spirit of love and sharing.
My Christmas has always been about family, love, sharing, and the occasional exploding Christmas present (seriously). It’s a time for kids to be kids and one of the few chances for grown-ups to be kids too.
There’s not much better than sitting on the floor with your kids playing with their new toys.
However you call it, however you spend it, I want you to have a fantastic few days. Love your family. Spend time with friends. And if you must spend time on the internet, here’s something you can share.
And once you have listened to that, here’s my super easy blueberry pie recipe (though you could use cherries, strawberries, or a mix).
No Roll Pie Crust (from King Arthur Flour)
- 2 cups Unbleached All-Purpose Flour
- heaping 1/2 teaspoon salt
- 1 teaspoon sugar
- 3/8 teaspoon baking powder
- 7 tablespoons (1/2 cup less 1 tablespoon) oil: canola, vegetable, olive, peanut, your choice
- 1/4 cup cold water
Directions
- Whisk together the flour, salt, sugar and baking powder.
- Whisk together the oil and water, then pour over the dry ingredients.
- Stir with a fork until the dough is evenly moistened.
- Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth the bottom.
- Crimp the edge, or flatten with the tines of a fork.
- Fill the crust as desired, and bake.
Filling
- 1 bag frozen blueberries (about 4 cups
- 2/3 cup sugar
- tablespoons flour
Directions
- Preheat oven to 375°F
- Mix the ingredients (it’s OK if the blueberries are still frozen)
- Let sit for 15 minutes (thawed) or 45 minutes (frozen)
- Pour into pie crust
- Bake for 50 minutes
- Loosely cover with aluminum foil
- Bake for 20-30 minutes (until filling is bubbly)
- Cool and enjoy
