Yes, I even have some frozen blues my dad did many years ago. There is only one gallon bag of them left and they get maide into a blueberry cake. I make a muffin batter, add a LOT of frozen blues and the end result is just enough batter to hold all the berries together. They are still tasty even after bring frozen for many years. Hardly the same as fresh, but still usable. My last batch was blueberry preserves and I also added some dried blues that tend to hold up better to cooking. With acidic blues, I don't seem to get that 'off' taste that Splenda may offer. If the berries are bland, I usually add a bit of acid blend to them to punch up the taste. I do use Clear Jel as I don't like runny fillings in pies. Bulk Foods offer some FANTASTIC sugar free turtles, pecans, caramel, and chocolate, all sugar free. Also several other sugar free items.

I searched for years for my perfect piecrust recipe - then one day I found it. Here it is: These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size. 5 cups flour 1 teasp salt 2 teasp baking powder 1 lb (454 grams) Tenderflake lard 2 teasp white vinegar 1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup 1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.) 2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball. 3) Roll out amount needed on a floured board. Refrigerate or freeze remainder. Source: 'I've GOT To Have That Recipe' Doubleday Canada - Victoria, B.C. 1986 My tip: After step two I often put it in the fridge for an hour to make it firmer and easier to roll out. *************************************** When I use it for apple pies....here's the fruit mixture: 3/4 cup sugar (or a little less if you wish) 1/2 teasp salt 1 teasp cinnamon 1/2 teasp nutmeg 1 1/2 TBS flour 2 TBS butter 4 1/2 - 5 large apples *(I prefer Granny Smith)- peeled and sliced. Nathan's pastry - enough for double crust pie 1 TBS milk and 1 teasp sugar for top of crust * Check quantity of apples by slicing them first into empty pieplate before lining with pastry to see if you have enough. Then remove and wipe plate clean again. 1) Preheat oven to 425 F (218 C) 2) Peel and slice apples into a mixing bowl. In another small bowl combine the dry ingredients and pour them over apples. Toss well to coat all over. 3) Line pieplate with pastry and pile coated apple slices into pieplate. Dot apples with pieces of butter. 4) Roll out top crust and put on pie, flute edges, brush crust with the milk and sprinkle with sugar. 5) Bake 10 minutes at 425F (218C) then lower heat to 350F (177C) for 35 - 40 minutes or until crust is golden. SharonCb

SEAFARER'S SALMON PIE IN PARMESAN CRUST 1 15.5-oz can salmon 1 lg. onion, diced 2 tbsp. butter 1 16-oz container sour cream or yogurt 4 eggs 1 1/2 c. shredded cheese 1 tsp. dill weed crumbled 1/4 tsp. salt Combine all above ingredients and pour into Parmesan crust. Bake at 375 degrees for 65 to 70 minutes. Cool 15 minutes in pan. Serves 6. PARMESAN CRUST 1 1/2 c. flour 1/2 c. Parmesan cheese 3/4 c. shortening 2 to 4 tbsp. water Combine flour and cheese, cut in shortening until mixture resembles small peas. Sprinkle with 2 tbsp. water, form into ball, add more water if needed. Press into bottom and up sides of pie pan. Bake at 375 degrees for 10 minutes. Salmon in Cream Sauce over Pasta 12 ounces fresh linguini or other thin pasta 1/2 cup butter 1 cup fresh or thawed frozen peas 1 cup heavy (whipping) cream 2 cups flaked cooked salmon 1 cup freshly grated Parmesan cheese Salt and pepper to taste 1 dash nutmeg to taste 1/4 cup minced fresh parsley Cook the pasta in 4 quarts boiling water (about 12 minutes for dried and 2 minutes for fresh). Meanwhile, melt 2 tablespoons of the butter in a saute pan or skillet over medium heat. Add the peas and saute (about 3 minutes for fresh peas and 1 minute for thawed). Add the remaining 6 tablespoons butter and cream, reduce the heat to low, and cook, stirring occasionally, about 5 minutes Add the salmon, 1/2 cup of the Parmesan, salt, pepper, and nutmeg to taste. Simmer until the cheese melts and the salmon is heated through, about 2 minutes.The sauce should not boil. Drain the pasta and place it in a heated bowl. Pour the sauce over the pasta, add the parsley, and gently toss to mix. Serve immediately. (The rest of the cheese may be used as a topping at serving time). This recipe for serves/makes 4

This isn't really a pie but very, very good, I make it a few times a year. If you just have a few stalks you can use a 7x11, if you have more you can dice up, a 9x12 Rhubarb Crunch (San Juan Classics) 1 1/4 C flour 1 1/4 C regular oatmeal 1 C packed brown sugar 2/3 C butter 4-6 C diced raw rhubarb (if stalks are wide/thick, split lengthwise too) 1 C sugar 1 C water 2 Tablespoons cornstarch 1 teaspoon vanilla 1/4 C butter Ice Cream or whipped cream Preheat to 350F. In large bowl, combine flour, oatmeal, brown sugar. With pastry blender or fork, cut in butter until mixture forms size of peas. Press half of the crumb mixture into the bottom of your baking dish Arrange the diced rhubarb on top In medium saucepan, combine sugar, cornstarch, water. Boil until thickens and clears. Remove from heat and add vanilla and the 1/4 C butter. Pour over the rhubarb in your pan. Sprinkle remaining crumb mixture over the top. Bake 50 minutes or until golden. Serve warm or cold.