The end of July marks wild blueberry season in Fairbanks, the transition season where summer ends and the rainy fall season of August begins. This is a short, high-intensity season where you maybe have a two to three-week window to pick you blueberries for the year. Everyone has their favorite, secret spot to pick; if you miss your picking window, you lament to your friends for the rest of the year about your mistake in not picking enough blueberries. The blueberries are much better than domestic blueberries, tart, small, bursting with flavor; you battle mosquitoes, black flies, the occasional bear and other aggressive berry pickers for your blueberries. They are completely worth it. I use blueberries for everything I can, muffins, pancakes, pies, cobblers, jams, and to put in my yogurt. In 2017 I went through my blueberries in two months, thanks, kids.
I picked blueberries for the first time last weekend with a friend while our five kids, ages 3-6, ran around roaring like dinosaurs, whining about the heat, and stepping in our blueberry bushes. While alternating between hollering at our children for stepping on blueberries and taking turns wandering away from our kids and pretending like we couldn’t hear them, she told me about her favorite blueberry pie recipe that a friend had told her about. Twenty interruptions later (small children) the gist was that you only cook half the berries, throw some spices in, precook the bottom crust (there was no top crust) and slather it with whip cream. Yum, “I thought, I can make that”. So I went home and figured out the recipe. And I’m tooting my own horn here, but I think I nailed it on the first try. It was the best pie I have ever eaten or made. My husband agreed. He took a bit and said, “Yes’! So here is the recipe. You are welcome.
Scouring a hill for blueberries
Blueberry Pie
Ingredients
Pie Filling
- 5 cups blueberries divided
- 1/2 tsp cinnamon
- 3 Tbl cornstarch
- 3/4 cup sugar
- 2 tsp lemon juice optional
Pie Crust - makes a single pie crust
- 1 1/4 cups white flour
- 1 tsp salt
- 1/2 tsp evaporated cane juice
- 1/2 cup unsalted butter grated
- 1/4 cup cold water 1/4 cup in humid climates
Whip Cream
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
- 2 cups heavy whipping cream
Instructions
PIe Filling - enough for a deep dish pie
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Cook 2 1/2 cups berries, cornstarch, cinnamon, sugar, and lemon juice in a small pot while the crust is baking in the oven.
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Bring to a boil on medium and turn down to medium-low.
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Simmer for 15-20 minutes on medium-low, stirring pretty constantly so the bottom doesn't burn, until thick.
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Cool the berry mixture to room temperature and stir in the uncooked 2 1/2 cups of blueberries into the mixture.
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Pour the blueberry mixture into the cooked pie crust. Slather the whole pie with whip cream or cut into individual pieces and top with whip cream.
Pie Crust
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Whisk the salt, flour, and sugar together in a large bowl
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Grate the butter, straight from the fridge, with a cheese grater, into the flour mixture.
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Toss the flour mixture with your hands then chop with a pastry blender until the butter is in pea-size pieces.
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Add the water and mix with a wooden spoon or baking spatula.
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Roll out the dough onto a floured wooden cutting board.
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Place dough into a greased pie crust pan. Put pie weights or enough dried beans on the bottom of the crust until they are one layer deep over the bottom of the pie crust.
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Cook the pie crust at 375 F for 45 minutes or until golden.
Whip Cream
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Use heavy whipping cream. Pour into a medium-size bowl and whip with a hand mixer with a whisk attachment.
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When you start seeing soft peaks in the cream add the vanilla and powdered sugar.
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Continuing whipping the cream until medium-hard peaks begin to form. Slather the whip cream on the whole pie or onto individual servings.
And there you have it. I think this pie would be money regardless of the type of berry. Next, I’m going to make a raspberry pie following the same general recipe. Too bad I’ll have to share it.
Let me know how your pie turned out or what your favorite blueberry pie recipe is.
