recipes and talk about:
natural foods
whole grains
local foods
the heirloom garden

fresh blueberry pie

i had to rip this out of someone's hands to get a pic before the whole pie was gone

Blueberry pie ranks right up there. Number two after sour cherry pie, for sure. I’d always had blueberry pie that was baked, but the blueberries this year are so fabulous — large, and the perfect sweet-tart combination — that I wanted to do one that was more strawberry pie-style.

the blueberry and cornstarch mixture just as it begins to cook

In other words, blueberries mixed with a thickening agent and set inside a prebaked shell of some sort. So the flavor of the fresh berries would burst through.

the cooked and thickened blueberry mixture. time to add in the fresh ones!

KAF came through! That’s the King Arthur Flour Whole Grain Baking book. Remember that, because I’m not going to repeat it.

cool, we've dumped in the fresh blueberries!

The original recipe in KAF called for 1 cup of sugar. Based on scientific evidence — Mom had just made a fresh blueberry pie using another recipe calling for 3/4 cup sugar and turns out is was JUST. TOO. SWEET. — I cut it to 1/4 cup. I don’t know why you’d want more, unless you’re some kind of stereotypical sugar-loving animal whose name escapes me at the moment. Plus if you use the walnut-oat crust, you’re getting some more sugar there. Read more on fresh blueberry pie…