Blueberry Pie

Our blueberry plants are doing well. All have survived so far. I can only hope for the future to include a lot of blueberries! We picked / purchased 150 lbs this year. We froze most of them, and canned some as well. Our canning method was unique to us, being recommended by a friend. We took sterile jars, and dry packed them with fresh, cleaned blueberries. We pressed them down as much as we could to completely fill the jar, yet without smashing them. Then place the jars into the oven, and bake at 250 for 30 mins. The berries cook down inside the jars, and the end result is about 1/2 full of canned berries. The jars seal, and stay canned. It is a simple way to preserve blueberries. Sunshine says the skins of the berries are slightly more tough with this method, but the ease of processing makes the method a winner.

With fresh blueberries, I suggest you make a blueberry pie. I just did, and mmmm, good! I got this recipe from Sunshine's sister, so credits to her and thanks for the great recipes. I love crusts, and now that I have made a few pies, I know why. They are not all that healthful ;)

Crust:

mix well dry ingredients:

• 3 1/2 C white flour
• 1 1/2 t salt

mix well wet ingredients:

• 1 C oil
• 1/2 C cold water

Mix dry and wet ingredients together. Stir into dough quickly, but don't stir too much as that would make the crust tough. You want a consistent texture to the dough. Separate out 1/2 for the bottom crust, and the other half will be for the top crust. Roll out on a dough sheet, and set the pie pan on the dough, and flip it over. Remove the dough sheet. Roughly trim the excess off the pan, and settle the dough in place. Roll out the top in preparation for placement over the filling.

Filling:

6 C fresh washed blueberries

4 T corn starch

3/4 C sugar

1/8 t salt

1 T lemon juice

Place the filling in the pie pan, and place the top crust on the pie. Crimp the edges to join the top and bottom crust. Poke some decorative holes (fork pricks) into the top crust to allow steam to escape. Fashion some strips of aluminum foil to wrap around the crinkled edges of the pie (to keep them from getting over cooked.)

Bake at 400 for 45 mins. Remove the edge foil, and finish baking for 15 more minutes.

If you need any help eating the pie, just invite us over ;) Happy eating.


P.S. Apple Pie Filling:

For this fall when apples come on (we hope there are some apples that made it through the spring frosts), we suggest apple pie! Use the same crust and method. The filling directions are below. I tried it with canned chunky apples, and it was hailed a success:

5-7 large apples, or 1 1/2 Q canned

3/4 C sugar
3 T white flour, or 3 T starch
1/8 t salt
1/2 t cinnamon
1/4 t nutmeg (optional)

Place cut apples in the pie pan, mix ingredients over apples, and top with 1 T lemon juice.