Crispy Fried Blueberry Pies With Meyer Lemon Glaze + Giveaway – Design*Sponge

Eating blueberries was a treat when I was little. It didn’t happen that often, but when it did it was in the form of blueberry cobbler with vanilla ice cream. I loved biting into the plump blueberries and the stain they left when I smiled like the Cheshire Cat to show off my purple teeth. This week’s recipe from the amazing new cookbook Soul: A Chef’s Culinary Evolution in 150 Recipes by Chef Todd Richards encloses summer’s plumpest blueberries in a crisp crust to make Fried Blueberry Pies with Meyer Lemon Glaze. You get a two-in-one with this recipe, because Todd uses a crust recipe by Erika Council of Southern Soufflé. —Kristina

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