On Trinity Sunday 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 part of the goal of this blog is 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.
My dad and I even took my toddler to a U-Pick-Em local organic blueberry farm and we stocked up on pounds and pounds of them. (See the post about our excursion here.)
We celebrated on Trinity Sunday evening with a delicious feast that Daniel made including Grilled Pork with a Molasses Marinade and a homemade salsa garnish (tomatoes, onions, and cilantro from our garden), and grilled cabbage and squash (from the garden).
We followed up that scrumptiousness with some hot-out-of-the-oven 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.
Feast! 