I love desserts even though I only allow myself a bite or two on rare occasions. When I see a good buy at our local Giant — like the buy one, get one free sale on blueberries — well, I start thinking of what my family would like me to make with them. I always have pre-made pie crusts in the freezer; they are so easy to just thaw and roll. Fruit pies have to be one of the easiest of desserts to make. Just mix a few ingredients, pour in a premade crust and bake.

One tip on buying blueberries, raspberries and blackberries on sale to stock up; you should freeze them in the little plastic containers they come in because the air circulation will allow the berries to freeze independently. After they are solidly frozen, you can bag them and take out a few at a time without them sticking together. Perfect for smoothies, too!


Another tip for fruit pies is to put a teaspoon of turbanado sugar on the top of the pie before baking for a little crunch and sweetness. Don't want to buy a pound of turbanado for 1 teaspoon? Save one packet of the raw sugar in the little brown packets found at restaurants and convenience stores.

Taco salad that won't tip the scale against you

The other day I craved a taco salad, but I wanted one of those super yummy shells that really make the meal.

Lori Edmonds is a Reisterstown resident and can be reached via email at silkypup@msn.com.


•3 cups of blueberries

•1/3 cup sugar

•¼ cup flour

•½ tsp. cinnamon

•1 tsp. lemon juice

•2 pre-made pie crusts

•1 tbs. butter

•1 tsp. turbanado sugar (optional)


Preheat the oven to 425 degrees. Line an 8- or 9-inch pie pan with one crust. Mix the berries, sugar, flour, cinnamon and juice in a bowl. Pour the contents of the bowl into the pie plate and spread out. Dot the butter on top. Cover with the second crust and crimp edges and cut slits into the top. Sprinkle sugar on top if you want. Bake for 40 minutes or until the crust is brown and the filling is bubbling. Cool and serve.