One of the first places I discovered when we moved here last year was the blueberry farm just a few kilometres south of us. Last week they opened for this season, and as I drove down the country road on opening day I was so happy.
I love blueberries in any form - pies, crisps, smoothies, and best of all handfuls of fresh berries that have been picked that very day.
I thought I had picked and frozen enough blueberries last year to feed an army, but I underestimated my consumption levels. Early in April I ran out, and it has been a long wait for this year's berries to ripen. One mistake I made last year was not keeping track of how many pounds of berries I picked and froze, so this year I am being more diligent. As of yesterday I've picked 76.25 pounds. Twenty pounds of those are for a friend, and another ten or so are for my mom. The question is, will the remaining 46 pounds see me through until next year? The farm will be open for another few weeks, and I'll be back many times to pick berries for eating fresh out of the fridge, but I don't dare put too many more bags of berries in the freezer. I have a meat order coming this fall that I need to save room for, and between the frozen strawberries, raspberries and now blueberries my freezer is already halfway filled.
The first thing I made was a fresh blueberry pie. The great thing about this recipe is it works for just about any fresh fruit, but blueberries are my favourite filling. You bake a pie crust, then fill the bottom of it with fresh berries.
Then you cook a blueberry sauce until it looks like this.
You let the sauce cool for a bit, then spread it carefully over the top of the fresh berries.
Top with whipped cream and prepare to fall a little bit in love.
One of the things that makes this pie so special is you have to have fresh berries. This means it can only be made in season, so go ahead and have a second piece while you can. Better yet, make a second pie!
Fresh Blueberry Pie
Bake one pie shell and let cool completely.
Put 2 cups of fresh berries in the bottom of the pie shell.
Cook until clear and thick, stirring frequently:
¾ cup sugar
3 Tbsp. cornstarch
¼ cup water
2 cups fresh berries
Remove from heat and stir in:
1 Tbsp. butter
1 Tbsp. lemon juice
Cool the cooked sauce, then spoon over the top of the fresh berries. Refrigerate pie for several hours. Serve with whipped cream and a smile.
Just in case you are wondering if I'm still knitting, the answer is yes. I have several major projects on the go and several smaller ones as well. My current sock seems to fit in with this post's blueberry theme.
When I looked back at my post about the blueberries from last year I noticed I was knitting blue socks then too. This might mean I had some subconscious longing for blueberries when I started the socks. But probably it just means blue is my favourite colour. Please let me know if you try the pie recipe. I'll be interested to hear if you like it as much as I do.