Last Saurday, my husband, son and I went blueberry picking at a local u pick blueberry farm. Our haul was a little disappointing, since the ripe ones had been picked the weekend before during the opening weekend. Fortunately, the sweet little old lady that was running the stand mentioned that they had a back field, so we decided to go back there to see whether or not we could add to our large handful.
Apparently, most people got disgusted and left before checking in that field. While it was still not as abundant as we had hoped, it netted us a total of 1.18 pounds of nice deep blue-violet berries. This is of course, minus the berries that Daniel continuously shoved in his mouth while waiting for Mommy to get done.
The berries sat awaiting their fate in a bowl on my counter until last night, when I finally made my first blueberry pie.
Crust has been the most intimidating thing in the world to me. Until now. I went with crust recipe in Baking: From My Home To Yours, which was for the most part the same as my previous attempts. The difference? Cold butter, frozen shortening, mixed in a food processor, and then chilled for an hour. The chilling made rolling out the dough so much easier than any time I have ever tried. Once baked, it was flaky and delicious, and yet firm enough to hold up to being cut and served. I was thrilled. I am in fear of crust no more!
The filling? I kind of winged it. I used all of the berries, 1 cup of sugar, just under 1/2 cup of flour, and about 4 tablespoons of lemon juice, tossed together and dumped into the shell. In about 45 minutes at 375 degrees, I had a nice, golden brown pie that I was, for a change, proud of!