BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Give a Boy (and a Poppy) Some Blueberry Pie

with 3 comments

My blueberry blackberry homemade butter crust creation.

My blueberry blackberry homemade butter crust creation.

Berry pickin' source in Albany.

Berry pickin' source in Albany.

I don’t often have  pie for breakfast. But I did today, in honor of Poppy on his birthday, because he made the habit of doing so, but of course only with fruit pies. It’s also not often I make a pie, with homemade butter crust. But it’s a habit that could grow on me.

When your partner turns 30, you bake him a pie. I won his heart six years ago with a key lime graham cracker crust one. This year’s blueberry with fresh foraged blackberries did the trick. I finally had a chance to test out my master food preserver blueberry pie filling recipe, after stopping on a whim to pick some at a mom-and-pop place in Albany. I’d rather not use lab-developed Clear-Jel modified corn starch, but I did for the first time because it imparts a pleasant consistency, so you won’t have a soggy, runny, mushy pie. I spiced up the utilitarian extension office recipe with grated nutmeg, lemon and lime zest and vanilla. This Portland kid’s prize-winning pie recipe inspired the lime. Blueberry needs such tang to heighten its flavors. I processed the jars of filling for 30 minutes so they melded together in a fruity goo.

What else have you made with your blueberries? I stumbled across this fabulous muffin recipe, which, with the ample maple syrup and melted butter, evokes the taste of fresh pancakes. Throw some crystallized ginger into the batter for kick. And with blackberries, consider milk with some sweetener and the muddled fruit.

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Fresh muddled blackberry milk.

Foraged raw blackberries added to the inside just before backing gave the pie that extra umpf we were looking for. Topped with gelato from a downtown shop (why was this our first time there?) the result made for a pretty memorable dessert.

Fresh from the oven. Notice the egg wash is key for a glaze.

Fresh from the oven. Notice the egg wash is key for a glaze.

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Written by baltimoregon

August 23, 2009 at 1:59 am

3 Responses

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  1. And speaking of blackberries, here are some great recipe ideas I hope to try out: http://www.registerguard.com/csp/cms/sites/web/living/food/17703079-41/story.csp.

    The author writes a local food blog (http://culinariaeugenius.wordpress.com/) that I like to follow.

    baltimoregon

    August 23, 2009 at 10:19 pm

  2. Laura – I make a wonderful raw blueberry pie that is from Maida Heatter’s book of more greatest desserts. Start with either a graham cracker or regular (butter) crust and then heat 1/2 cup of blueberries with sugar, cornstarch and water and then cook until the berries melt, only about 10 – 15 minutes. Add fresh lemon juice and butter and then pour the sauce over the washed, fresh blueberries, mix and pour the whole thing into the pie crust. Put in refrigerator to gel for a couple of hours. So delicious and refreshing!

    Judy

    August 31, 2009 at 3:11 pm

  3. Sounds yummy! I recommend adding blackberries to the mix, too:)

    baltimoregon

    August 31, 2009 at 5:20 pm


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