In the spring of ’91…
I always wanted to start a piece with that line. It has such potential. In the spring of ’91, I got my ears pierced. In the spring of ’91, it rained for 47 days straight. In the spring of ’91, my brother taught me to drive in my grandmother’s old Ford Taurus. My legs barely reached the pedals.
And yet, in the spring of ’91, I was a 6-year-old, pre-school graduate, fresh out of nighttime pull-ups and deeply obsessed with BBQ sausage topped with melted cheddar cheese. I liked the A-Team, was afraid of the dark, and had two imaginary friends named Friend Giant and Friend Monster. I asked “Why?” incessantly, loved hands-on activities, and hated sharing. I still do.
If I’m really committed, there are some habits I can change like hanging up my dress clothes and not drinking pop out of the container. But there are others, like the impulse to eat dessert slowly so no one else has any and I still do, which were pretty engrained by the spring of ’91.
Getting older, I’ve learned to appreciate parts of sharing, like the fact there are no calories in a piece of cake split between friends. Really. It’s true. I’ve also learned blueberries aren’t icky. Which is really convenient because when they’re baked, this sweet-tart thing happens which takes spring and throws it into a summer bath of warmth and sweetness.
Don’t believe me? Just try to keep your hands off these babies. And remember, when you’re inclined to squirrel them away and not share, there are no calories when you eat them with a friend.
Sugar Free Blueberry Pies
1 cup blueberries (fresh or defrosted frozen ones)
1 TBS sugar substitute (I like Truvia)
Premade piecrust (package of 2)
Small cup of water
Preheat oven to 350 degrees. Coat a cookie sheet with non-stick cooking spray.
Stir blueberries and sugar substitute together in a small bowl. Set aside.
Un-roll premade crust and flatten with a rolling pin. Using a 4-inch pastry cutter, cut 16 circles from the dough (8 per crust).
Note: If you don’t have a pasty cutter, you can use a glass or ramekin of similar size.
Divide blueberries evenly between each piecrust circle, about 1 TBS for each. Dip your finger into the water. Run your finger around the edge of the piecrust circle, wetting half of the crust. Fold crust over, covering blue berries. Using the tines of a fork, press to seal.
Place on pre-coated cookie sheet. Repeat with remaining piecrusts. Bake for 23 – 27 minutes, until golden brown. Place on a serving platter.
Serve warm, potentially with sugar free vanilla ice cream.
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