My Favorite Blueberry Pie Recipe

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My Favorite Blueberry Pie Recipe

While picking blueberries in the back of our field, a long-time customer asked me about my favorite recipe for blueberries. I told her I keep coming back to the same tried and true recipe for blueberry pie. I simply have to make it every year. It is based on a recipe from The New McCall's Cookbook:

Pastry for 2-crust pie

2 pints fresh blueberries

1 tbs lemon juice

1 cup sugar

¼ cup all-purpose flour

¼ tsp cinnamon

1/8 tsp nutmeg

Dash ground cloves

2 tbs butter

 

1.     Line a 9-inch pie plate with pastry.

2.     Preheat oven to 400F. (I have a convection oven and use the convection back setting at 375F)

3.     Wash berries and drain well. Place in large bowl; sprinkle with lemon juice

4.     Combine sugar, flour, cinnamon, nutmeg, and cloves in small bowl. Add to berries, tossing lightly to combine. Turn into pastry-line pie plate, mounding in center. Dot with butter.

5.     Roll out pastry top. Make several slits near center. Adjust over filling, folding edge of top crust under bottom crust. Press together and crimp.

6.     Back 45 to 50 minutes or until juices start to bubble through steam vents and crust is golden brown.

7.     Cool for at least 1 hour.

 

 

 

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Vegan blueberry muffins recipe

Here is a recipe for vegan blueberry muffins submitted by Lesley Adams.

 

Makes 10-12 muffins

Ingredients:
5 tablespoons coconut oil
½ cup white sugar
Zest from ½ a lemon or ½ teaspoon dried lemon peel
½ cup plain almond or soy milk
2 tablespoons lemon juice
1 tablespoon ground flax seed heated in 3 tablespoons water
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1½ cups all-purpose flour
1¼ cups blueberries, fresh or frozen
3 tablespoons Turbinado or Demerara sugar
¼ teaspoon nutmeg

Method:
Heat oven to 375°F. (400°F for cast iron pans.)
Grease regular muffin tin or preheat cast iron pans.
Mix raw sugar with nutmeg for topping.
Melt coconut oil in the bottom of a large bowl in the microwave and then whisk in sugar, zest, milk, lemon juice and egg until smooth. Whisk in baking powder, baking soda and salt until fully combined. Then lightly fold in flour and berries. Batter will be thick.
Grease hot cast iron pans, if using. Fill muffin cups (3/4 full for regular, completely full for cast iron) and sprinkle each muffin with 1 teaspoon Turbinado or Demerara sugar. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool in pan for 10 minutes. Best served warm.

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Recipe blog coming soon

Instead of our annual printed pamphlet containing blueberry recipes, we'd like to try this blog as a way for participants to share how they use blueberries in cooking. We appreciate your ideas about the structure of the blog. One way to approach it is for people to share any and all recipes, commenting on the ones they find here and try at home. Another approach would be to focus on a particular food or drink category--blueberry desserts, blueberry cocktails, blueberry salads, you get the idea. Let us know what you think!

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