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?
Succulent ID

Succulent ID

From the terrace again

From the terrace again

Spring in Kent

Spring in Kent

My room

My room

spring yard pics

spring yard pics

bonjour!

bonjour!