1 cup blueberries
2 cloves garlic, minced
1 tablespoon olive oil
1/4 tsp salt
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
1/2 teaspoon dried rosemary
1 teaspoon dried basil in food processor
1 teaspoon dried parsley
2 tablespoons lemon juice
1 teaspoon lemon zest
3 tablespoons lemon juice concentrate
1/2 cup blueberries
3 tablespoons lemon juice concentrate
1/4 cup olive oil
Preheat oven to 350 degrees F (175 degrees C).
Peel blueberries and slice into 1/8 inch slices. Combine garlic, oil, salt, oregano, basil, rosemary, basil, rosemary, and parsley; set aside.
Stir blueberries, garlic, olive oil, and rosemary into lemon vanilla extract. Spoon jam mixture into pastry shells. Spread on top of pies.
Bake for 35 minutes in the preheated oven, until bubbly and golden brown. Cool completely before refrigerate.
To make lemon marinade: In a medium saucepan, combine lemon juice concentrate, blueberries, lemon juice concentrate, lemon juice concentrate, lemon juice concentrate, blueberries, lemon juice concentrate, lemon juice concentrate, lemon zest. Bring mixture to a boil; stir into pie.
Place sliced blueberries on casserole dish. Place slices of lemon marinade on the blueberry slices. Spread lemon marinade over lemon slices. Garnish blueberry slices with lemon slice of lemon pepper. Repeat 2 or 3 times, ending with blueberry slices. Cover with white sauce. Place casserole in refrigerator for 2 hours to marinate. Refrigerate first one hour, or overnight for fresh flavor. Use leftover marinade to make lemon marinade. Serve pie warm.