Blueberry Pie

More Chicken-Free Nuggets today, along with organic tater tots and blanched green beans. For dessert I baked two of the tiniest blueberry pies you'll ever see, using eensy little pie tins.

Blueberry season is fast approaching, and I wanted to tell you all about Polly's Perfect Blueberry Pie now so you'll be ready. This is a fantastic pie recipe we came across two years ago. It's ideal for those who don't like making and rolling out pie crust. The crust is mixed right in the pie pan -- you press the pie crust into the pan and the pieces that fall over the sides are used as a crumble crust on top. How brilliant is that? It's easy to veganize by using nondairy milk, and I just leave off the bits of butter on top of the pie filling, but you could use margarine. When fresh aren't in season I use frozen (not thawed) blueberries instead, and bake the pie about 10-15 minutes longer.

Oh, and the beverage today is shmoo's new favorite nondairy milk -- oat milk!

Verdict: The pie pans came back empty, but the fork and spoon were still mysteriously clean, wrapped neatly in their napkin. "How did you like the pie?" I asked.

"Good!" shmoo replied.

"How did you eat the pie?"

"I just scooped the pie out with my teeth."

Oh, my. "Show me how the piggy eats." My husband has also enjoyed these past couple days, with brioche and blueberry pie around the house. He didn't face plant into it, though. 4 stars.