Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food! September 17, 2013 by Mary Frances 20 Comments We are coming on the end of the season but I think there’s still time for you to try this blueberry pie.
In this blueberry pie recipe, you cook only some of the blueberries to make a sort of glaze, to bind all the fresh ones together.
One note of warning, because this is so very fresh and sweet, the fruit flies LOVE it, so eat it fast! I saw that on Food52 and it sounds so wonderful, I love the fresh uncooked fruit and that glaze (I agree about adding the nutmeg), it’s so simple to make and fresh. I love the look of this pie and it’s just perfect for me because blueberries are now in season and are back to being reasonably priced.
I had leftover dough and used this little pie pan my mother used to use to make us little birthday pies when we were toddlers. Hi Mary, your biscuits look amazing, very interesting that the town would take in officers and their wives. Sometimes an American just needs a good sausage, egg and cheese biscuit to connect to the old days.

Oh these biscuits look awesome and love that they are made in a cast iron pan, will have to break mine out to try.
I have a weakness for skillet hot biscuits right out of the oven, extra butter for slathering, of course. France is full of confiture de myrtilles, tarte aux myrtilles and everything else aux myrtilles, but no fresh myrtilles. We had apple crisp this Sunday morning made with almond meal and oatmeal and just a little brown sugar, honey, and butter.
These turned out perfectly, I don’t think I’ve ever made them from scratch, but as a kid, I used to make them with bisquick ALL the time! I have been searching for years for the perfect biscuit recipe, your biscuits look great, light, fluffy.
May be you are living outside  United States like me and only use  Celsius as a unit for measurement of temperature. Add the cubed butter and, using a pastry cutter or your fingers, pinch the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter the size of small peas. It is not necessary but they did add textural delight – a nice little surprise and burst of flavor in your mouth.

Actually, these biscuits are so good and have so much butter in them already, you don’t need to put anything on them so you can skip those calories.
Arrange the ?biscuits in the prepared skillet and bake for 12 to 14 minutes, until golden brown.
My mother used to tell me this story: When my father was at Officer Training School in Fort Benning, Georgia (WW II – he became a Major), they didn’t have room for everyone to live on the base, so residents of the town with extra room would take in officers and their wives. Fairly easy to make and well worth the extra effort as opposed to plain toast, this recipe is from Food & Wine magazine, the August issue. Yes, microwave does not function in the same way as Traditional Ovens plus the bread and cake doesn’t bake the same in the two brother ovens separated by technology. Follow this table as your guide and you will never go wrong when it comes to oven temperature for any recipe.

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