Blue Food: Blueberry and Lime Pie

You don't like blueberry pie? Why not. You're grossed out by blue food? Well, get over yourself. You're a jerk. Stop reading my blog.

OK, Ok, Alright. You're not a jerk. Different stroke for different folks. Its not our job to preach about pie, but for 99.9% of you, when I say blueberry pie is the best, I know, I'm preachin' to the choir. To all you .1% out there, get over yourself. Ahh! There I go again. Don't pay attention to me. Lets just get to the recipe.



Blueberry and Lime Pie

• 2 pints blueberries
• 2 tsp. lime zest
• 1 1/2 c. sugar
• 2 Tbs Pimms Cup liquor
• 1/4 corn starch
  
• 1 pie crust

I guess technically this could be called Blueberry Citrus pie as the Pimms Cup liquor is a nondescript citrus flavor, but I liked the sound of blueberry lime pie. The lime zest and the Pimms helps set off the sweetness in the berries. If you don't have Pimms, I suppose you can substitute an orange liqueur like Grand Marnier or sweetened lime juice. If you don't drink, again, why are you reading this blog? Just kidding. I don't know why I am so antagonistic today. I love all my readers. Truly. Try some orange extract. If you don't have that, just add a bit more lime zest and perhaps some juice.

Directions
(pretty much the same as the Raspberry Rhubarb pie from the last post.

1. Preheat the oven to 375
   
   
2. Roll out bottom pie dough. Place in a pie pan, and pre-bake for 10 minutes until golden brown.
   
   
3. Mix filling and place in the pie crust.
   
   
4. Put a top crust on in whatever decoration you choose. You can do a whole top or a lattice. Above, I used 2 different sized juice glasses to cut out circles and overlap them as my topping. Fun!
   
   
5. Brush pie with egg, milk, or oil, whichever you choose. Sprinkle the top with sugar.
   
   
6. Bake at 375 for 45-60 minutes until crust is golden brown and filling is bubbly.
   
   
7. Cool completely before eating.

99.9% of you can now dig in.