BC Living
Spreads – From Scratch
You’ve Gotta Try This In May
How to Support BC Wineries Now
4 Tips on Balancing a Nutritious Diet with a Side of Indulgence
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
Local Getaway: A Mini Cozy Sanctuary in Nelson
B.C. Adventures: Our picks for May
Spring into Fun in Kamloops: The Best Events in the City
BC Distilled
Melodies and Museums: Solo-Friendly Entertainment for the Independent Traveller
Arts Club Theatre Company Celebrates 60 Years
Pyrrha Connects People With Pieces That Speak To Them
BC-Based Gifts Perfect for Mom
SOLO CHIC: 5 Essential Pieces for the Stylish Solo Traveller
3/4 cup (180 mL) sugar 1/4 cup (60 mL) flour 1 tsp. (5 mL) each ground cinnamon and grated orange peel 4 cups (1 L) fresh or frozen blueberries 2 Tbsp. (30 mL) orange juice 1 Tbsp. (15 mL) butter or margarine pastry for 2-crust 9-inch pie
Combine sugar, flour, cinnamon and orange peel; toss with blueberries. Place in pastry-lined pie plate. Sprinkle with orange juice; dot with butter. Roll out remaining pastry; cut into 1/2-inch strips. Arrange in lattice pattern on top of pie. Moisten edge of lower crust; fold over lattice ends, seal and flute. Bake at 425°F. 10 minutes; lower heat to 350°F. and bake 35 – 40 minutes or until crust is golden and filling begins to bubble.
Purchase fresh berries from your local farmers’ market. Be sure to freeze some for year-round use in beverages and baking.