“You ought to have seen what I saw on my way To the village, through Mortenson’s pasture to-day: Blueberries as big as the end of your thumb, Real sky-blue, and heavy, and ready to drum In the cavernous pail of the first one to come! And all ripe together, not some of them green And some of them ripe! You ought to have seen!”
When summertime rolls around, I’m thrilled ~ warm weather, sunshine and Blueberries!
The aroma of these little pies baking was mouthwatering!
I’m always on the lookout for blueberry recipes, and now can't remember where this one came from.
I mixed Splenda with the fruit instead of sugar, it measures the same as sugar. I didn’t tell Bill it was made with Splenda until later; he didn’t notice a difference with Splenda, and neither did I.
For the filling, I added a splash of lemon juice, and a couple of pinches of cinnamon.
The pies are easy peasy to pull together, but to make them even easier, use Pillsbury Refrigerated Pie Crust. You’ll be eating dessert in a flash!
Baked in a muffin tin, the pies are a perfect-size yummy dessert or snack!
These blueberry pies a great dessert for anyone who needs/likes a dessert with low sugar.
It’s hard to eat just one!