Blueberry Pie

Blueberry Pie

This might not be much of a poor skill, but I don't want to join another comm to ask this one question, and people here seem to be so handy with anything that is brought up... I like to make single-sized blueberry pies every so often, and I know how to make them, I was raised with my grandma's blueberry farm and her always letting me help make her famous blueberry pies. For simplicity, I use the Pilsbury rolled pie crusts (I can make 3 to 4 personal pies, with no top crust, with the two 9" crusts in the box). I have always had a problem with the crust being soggy no matter how long I bake the pie, and I have tried baking the crust alone until it is hardened, but the juice always makes the bottom soggy. I bake it in a white ceramic mini casserole dish. Any ideas on how to keep the crust from getting soggy? Also, I just want to bring up how much I love blueberries and how frustrating it is to find good fresh berries, good enough to eat plain or in cereal. I end up getting mine in the 2lb container at SAMS Club for $7 but I really would prefer to go out to Grand Haven to the large blueberry farm where you can get a 10lb. box for $15 (I think). But I can never get a ride... Any other blueberry lovers? Where is the best place for you to get them?
Paint Colour…

Paint Colour…

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