Katie Hohenbrink’s Red, White and Blueberry Pie
This pie was second place at the Bluffton Relay for Pie pie-baking contest.
1 prebaked pie crust
Fruit filling:
1 ½ cups sugar
1 ½ cups water
¼ cup plus 1 ½ teaspoons cornstarch
4 Tablespoons plus 1 ½ teaspoons strawberry gelatin
1 pint fresh blueberries
1 teaspoon lemon juice
1 pint fresh strawberries
Annette Stuckey’s Raspberry Buttermilk Pie
Serves 8
1 1/2 cups buttermilk
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup all-purpose flour
5 large egg yolks
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
9-inch basic flaky piecrust, parbaked
1/3 cup raspberry jam
1/4 cup toasted sliced almonds
BREAKFAST STARTS AT 8 a.m.
We are open for breakfast at 8 a.m., Tuesday-Friday and serve breakfast all day! It’s fresh and homemade. Hope to see you soon.
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JUNE 30 - JULY 3 LUNCH SPECIALS
TUESDAY
Potato soup
Stuffed pepper with side salad
Fresh baked pork tenderloin
WEDNESDAY
Italian chicken soup
Fish platter
Quiche with side salad
The Mustard Seed Cafe, Bluffton, will host a fundraiser on Father's Day.
The event is held Sunday, June 21, from 5-8 p.m. by the Mustard Seed Café and Cavalier Distributing at the Mustard Seed Café at 562 N Main St., Bluffton.
