Musings: Blueberry Pie

Today’s topic is: “Share your favorite recipe that includes blueberries.” 

I love blueberries. They could easily be in the running for my overall favorite fruit, and at this time of year, when they are plump, juicy, fresh, and in-season, they are very high on my list!

I love them fresh. I love them frozen. I love them baked into a pie. I even love the children’s book Blueberries for Sal written about a little girl who goes out with her mother to pick them.

If you want to get your mouth watering, just click over to blueberry recipes on Pinterest. Of course, there are muffins and pancakes, but there are also cobblers, breads, scones, crisps, jams, ice cream, and something called a Blueberry Feta spinach salad that looks absolutely delicious! I think I’ll make it for lunch today.

I can’t say for sure what my favorite blueberry recipe is but it’s hard to go wrong with blueberry pie. Since I found a new all-things-in-moderation-sized vintage Pyrex pie plate this week (it is only 7.5″ across instead of our standard 9″ pie pan or our super-sized 10″ frittata pan), I decided to show you how I make my blueberry pies.

Pie pans,

The five-ingredient crust recipe is detailed here. I had a previously homemade crust in the freezer that I let soften and then rolled out. I poured a few cups of Wyman’s frozen wild blueberries into a colander over a bowl to thaw. (I should have used more because the pie turned out a little too thin. The crust to berry proportion wasn’t quite right for me.)

Thawing berries,

I discarded the blueberry juice (meaning my children drank it) and I mixed in 2 tablespoons cornstarch and 1/2 cup sugar. It baked at 350 degrees for about 40 minutes, until the crust looked lightly browned and the filling was bubbling around the edges. Now this is very important and the hardest part… let it cool before cutting it. My berry pies can be soupy if they aren’t given a chance to stiffen during cooling.

Slice of blueberry pie,

My husband and the girls each had a slice, with vanilla ice cream for a bedtime snack. Then my husband had a second slice because “they’re so small.” Less than 90 minutes after it came out of the oven, there were only two bits left. Next time, I better claim my piece before it disappears.

Quickly disappearing pie,

I’d love to read about your favorite blueberry recipe in the comments.

~ Phoebe DeCook


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