Okay, folks, let’s talk about this “Impossible Blueberry Pie with Bisquick” thing I tried making the other day. It sounded easy enough, and I thought, “Hey, why not give it a shot?”
First things first, I gathered all my ingredients. I grabbed some fresh blueberries – the recipe said fresh was better, so I went with that. I also needed some Bisquick mix, of course, along with the usual suspects like sugar, milk, eggs, and a bit of butter. Oh, and some lemon juice and vanilla extract to give it a little extra somethin’ somethin’.
I preheated the oven to 425 degrees Fahrenheit, just like the recipe instructed. While that was heating up, I greased up a pie plate and dumped in the blueberries. I sprinkled them with a bit of lemon juice and vanilla extract, and mixed them around a little. Then I set it aside.
Mixing it Up
Next, I grabbed my blender. I dumped in about half of the blueberries and poured in the milk. Then I tossed in the Bisquick mix, sugar, eggs, and melted butter. I blended the whole thing up until it was nice and smooth, no lumps in sight.
Now, here’s where it got interesting. I poured that batter over the blueberries I had set aside in the pie plate. I didn’t mix it or anything, just poured it right on top. The recipe said this was the “impossible” part, so I was curious to see how it would turn out.
Baking Time
I popped the pie into the oven and baked it for about 50 minutes. The top turned a nice golden brown, and it smelled amazing. But, you know, it’s blueberry pie, so I was waiting for that serious bubbling action before I called it done.
It wasn’t quite bubbling how I wanted, so I lowered the oven temperature to 350 degrees Fahrenheit and gave it another 10 minutes or so. That did the trick! It was bubbling like crazy, so I pulled it out of the oven.
Cool Down
- Let it cool: Now, this is important. I let that pie cool down for a good couple of hours. I know, I know, it’s tough to wait, but if you cut into a blueberry pie when it’s still hot, you’re gonna end up with blueberry soup. Not good.
- Serving: Once it was cooled, I sliced it up and served it. It was actually pretty darn good! It had this sweet, custardy texture with the blueberries kind of marbled throughout. And the top had a nice little sugary crust, almost like a crème brûlée.
So, yeah, that’s my story of the “Impossible Blueberry Pie with Bisquick.” It was a fun little experiment, and I’d definitely make it again. If you’re looking for a simple and tasty dessert, give it a try. Just remember to let it cool completely before you dig in!
Post Comment