Backcountry Blueberry Pie

Pick up some blueberries while you hike and treat yourself later to this quick, easy and delightful pie.

servings: 4 | calories: 336 | cooking time: 30 min | weight: 295 gr / oz

Category: baked-goods, base camp, outback oven

nutrition info:

calories: 336, protein: 7.8 g, carbs: 47.2 g, fat: 15.3 g, sugars: 6.6 g, sodium: 585 mg

you'll need:

Outback Oven
2 cups all-purpose baking mix
1/4 cup vegetable oil
1 cup blueberries, fresh-picked
Parchment paper

at home:

Mix all dry ingredients in a small-sized zip lock freezer bag.
Pack oil and parchment paper separately.

on the trail:

Pour vegetable oil and 1/2 cup water into the bag with dry baking mixture.
Close the bag and knead until smooth.
Layer Oven pan with parchment paper.
Cut off a corner of the bag and squeeze half of batter into the pan.
Add half of the blueberries, spreading them evenly.
Fold over the rest of the batter and top with remaining blueberries.
Assemble oven and bake for about 12 minutes.
Turn the heat off and let sit in the oven for another 5 minutes.