Continuing with my current berry obsession I bought 5 pints of blueberries from HEB the other day because they cost $1.67 each. 5 pints of blueberries - local blueberries - for less than $10! I am only surprised that I didn't go and buy 20. Nevertheless, I was left with 8 cups of blueberries sitting in my fridge, twice as much as I needed for my open-face blueberry - my concession to patriotic desserts. Also, one of my favorite pies to make if only because it is so simple. You prebake a pie shell - homemade or store-bought, I don't judge - then add your slightly cooked blueberry filling. Chill for a couple of hours and slice into berry heaven. The filling takes less than 15 minutes to make and once you've tasted you'll wonder why anyone would bother buying canned blueberry pie filling, anyway.
The remaining blueberries left me in a bind. Sure, I could leave them to be eaten as snacks or with yogurt, though I had no yogurt, but without fail some of them (most of them, likely) would go moldy before I (or Seth) had a chance to finish them. I hate to let food spoil. And yet I'm not much of a breakfast person in that I don't care for breakfast, at all (I'd rather wait for lunch) so blueberry pancakes were out. I could only see one way out: I had to make another dessert. Le sigh, my life is so very difficult.
