One of my new neighbours was walking by a few weeks ago on her way to buy sugar at the local grocery store. She was making blueberry jam since with the berries she had just picked that morning. I instantly began to salivate thinking of fresh, local berries, and blueberry pie.
My lovely little helpers mixed the fillings, made and rolled out the dough, and they were patient enough to wait for the pies to cook, and somewhat cool, to have a taste of their creations.
The blueberry pie was the lucky one to be wrapped in the Stirling butter pie crust. It was delicious. Regular butter had to do for the rest of the crusts. This is the recipe that I use for the pastry. We’re eventually going to be using the lard from our pig to make the best crusts ever, but we’re not terribly comfortable using the standard factory-farmed pig lard from the grocery store, which is also usually hydrogenated.
The pumpkin pie was made with pumpkin puree frozen from last summer’s garden, using the same old tried-tested and true recipe. We already have some pretty sizable pumpkins in the garden and before long we will be preserving them, so we’re happy to use up last years’ puree.
The blueberry pies weren’t made with the same tiny wild blueberries that I grew up on from northern Ontario, but picking them ourselves and having them so fresh made them taste nearly as good. They were delicious and loaded with anti-oxidants and we certainly got our fill, made some pie and froze a pile to use on waffles, in muffins and pies, or even just eat straight out of the freezer.
If you are in our area, Blueberries should be on into mid-August, so go and get your pick on. And who knows, you’ll probably run into us there getting another fill of them fresh before the season is out.