On Trinity Sunday (May 26th this year) we celebrate the mystery of the Holy Trinity–the doctrine that distinguishes Christianity from all other faiths.
A concept like the Holy Trinity is difficult to denote through food, but in our family we try to start food traditions for the Christian Year that also tie into what’s seasonal where we live. During early summer in Florida, blueberries are fully in season.
We love to take Benjamin to a U-Pick-Em local organic blueberry farm and stocked up on pounds and pounds of them.
A great way to celebrate Trinity Sunday in our neck of the woods is by putting together an easy Trinity Blueberry Pie.
For the pie crust I used Ree Drummond’s recipe but I substituted butter for shortening.
For the filling mix:
5 cups blueberries
3/4 cup Sugar
3 TBS Flour
1 tsp Cinnamon
Once you add the filling to the crust, bake in the oven at 375 degrees for approx. 40 min. Just keep an eye on it so that the crust on top doesn’t brown. Then, of course, you can top it off with some vanilla ice cream. Very easy, very delicious!
Next time, use lard! 😉
And thanks to our pig, I’ve got some!