Summer is officially here, according to the calendar, even though it has felt like summer for weeks now! With summer, comes the blues– that is blueberries. Can I tell you how much I love blueberries? Everyday is a blueberry kind of day, for each morning I have blueberries on my cereal. They not only taste great, but they are so good for me! Normally, I have to restrict them from the five guys in the house since they will eat them in one sitting (and they cost too much for that!). But now, blueberries are in season, and there are blueberries for everyone’s cereal, for berry salad, and for pie!
Easy as Pie
I found this recipe a few years back and now I make it each summer. It was a sweltering summer in east Texas and we decided to pick blueberries as a family with the grandparents. We sweated buckets and filled buckets with blueberries. It was difficult to keep the littlest hands from going to the mouth first (and for the rest of us as well). Soon we had blueberries enough to last way past the heat of the summer. Upon returning home, my mother-in-law showed me how to rinse, freeze on cookie sheets and then place them in ziplock bags. This made the blueberries loose and easy for scooping in desired amounts when needed. Pies are a must with handpicked blueberries, so we had to try many different recipes! The recipe below is the one I decided was a keeper. Not only was it amazing, but it also was easy as pie. Since I am not a “pie expert” (Mine don’t usually look so uniform and beautiful.), I prefer easy and guaranteed “goodness.” After one bite, I knew this was not the last, and that it had to be shared!
Serving some love with the blues
I do love this recipe for sharing. I like to think of excuses to make it and share it. I can share a few pieces or a whole pie with someone. The other evening as I went to visit a friend, whose mother is in town, I took along two pieces of pie and a few scoops of ice cream in a cup. It is also a great thing to share with a family in need or someone going through a tough time. A blueberry pie is so unexpected, and it feels kind of special– especially when you bring a tub of ice-cream too go along with it.
How come it can be difficult to share sometimes? I can be overwhelmed by the many needs, not only around me, but also on the on the other side of the world. I don’t know where to start. I do want to learn to be generous, but it often feels like I don’t have enough time, money or opportunity. Honestly, other times I feel like a little kid asked to share some of my candy with a sibling. I don’t want to. I want to keep the pie to myself (and the extra time, money, etc). Sharing pie is a small thing and somewhat insignificant, but I need simple, tangible, everyday ways to help me to loosen my grip on the things of the world I am clutching.
If baking a pie is not your thing , buy a few pints of blueberries, rinse them and place them in a bowl to share with someone. They will still feel cared for.
Who can I share a piece or a pie with?
5 cups fresh blueberries, rinsed
1 T lemon juice
1 (15 oz) package refrigerated pie crust (2 crusts)
1 cup sugar
1/3 cup flour
1/8 tsp salt
½ tsp cinnamon
2 T butter
1 egg beaten
1 tsp sugar
Sprinkle blueberries with lemon juice and set aside.
Fit half of pastry in a 9 inch pie plate according to package directions.
Combine sugar and next 3 ingredients, stirring well. Gently mix with the blueberries. Pour into pastry shell, and dot with butter.
Unfold remaining pastry and place over filling; seal and crimp the edges. Cut slits in the top of crust to allow steam to escape. Brush top with beaten egg and sprinkle with sugar.
Bake at 400 degrees for 35 minutes or until golden brown. Cover the edges of the pie toward the beginning to prevent over browning.
Serving with vanilla ice cream is a must!
Eat, share and enjoy!