2017, September 1 Blueberries

No need for any fancier title than that.  If you've never tasted wild Maine blueberries, you're missing out.  These teeny tiny morsels of sweet blueberry flavor are perfect for pie, jam, buckle, muffins... well just about any application.  One taste and you'll be hooked.

This year our friends along Route 1 near Wiscasset told us that the late summer weather had cooperated and they had a bumper crop of berries.  That's music to our ears!  Here is this year's award winning Blueberry pie recipe.  Enjoy!

Heather’s blueberry “best in pie”

Standard pie crust, top and bottom layers, either storebought or homemade- your choice, I won’t tell.

Cast iron skillet, freshly seasoned, cooled, then very lightly wiped again with oil.  You don’t want the pie to stick.  Use a light veg or canola oil, not the spray stuff for cast iron.  No cast iron?  No worries, use a regular pie plate with whatever non-stick method works for you.

Filling- stir together all ingredients in a bowl:

·         5-6 cups blueberries

·         Juice from 1 whole lemon

·         2 scant Tablespoons flour

·         2 scant Tablespoons cornstarch

·         1 cup granulated sugar (or less—to taste—but never more than a cup!)

Fill bottom crust with the filling, top with 4 pats of butter, then top with top crust.

Secure edges to your liking- use a fork, crimp with your knuckles, do bear’s teeth, get creative.

Brush pie with a mixture of egg white and water.  Sprinkle top with white and brown sugar. 

Slit pie to vent.

Refrigerate ½ hour.

Bake 425 10 min, then 350 for another 45 min.

It may bubble over, so put tin foil on a baking sheet on the lower shelf underneath the pie to avoid a mess in the oven.

Let it cool, I know, it’s hard to wait especially when it smells so good.  But it’s worth it.
Serve straight up, or with vanilla ice cream and a cup of hot coffee or tea.  Mmmmm.
End of the summer, 2017