The first beautiful, plump, purple berries are beginning to show up in markets and they are sweet, plump and delicious.
I am laying in my first supplies for the winter. This morning I found these for only $1.29 a pint (last week's berries from Florida were $3.50 each)....
It's easy to be a locavore when the produce is this gorgeous and inexpensive.
I bought 12 pints this morning. Six of them I already froze to use this winter in pies, muffins and smoothies. Two pints we will eat "out of hand" and the remaining four have been turned into one each of these:
I think six more pints to freeze and six more pints to use now should do it for our blueberry needs 2009. But you never know... I love blueberries!
Blueberry Pie: (makes 1 pie)
Preheat oven to 425 degrees F.
Filling:
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 cup water
3 cups blueberries, washed and checked for stems
1 tablespoon fresh lemon juice
zest of half lemon
Combine sugar, cornstarch, cinnamon and water in a saucepan. Cook and stir until thickened. Set aside to cool as you prepare the pie dough. Once cool add the berries, lemon juice and zest.
Crust: (or you can purchase refrigerated pie crust)
2 cups four
1 tablespoon sugar
1 teaspoon salt
3/4 cup unsalted butter, cold, cut into cubes
1 egg
2 tablespoons ice water
Combine flour, sugar and salt in food processor. Pulse one or two times to lighten. Add butter and process until coarse meal is formed. Add ice water and process until dough forms.
Turn out on floured board. Divide into two and roll out one round. Refrigerate other round.
Pour filling into dough lined pie plate. Grate other dough round on top of filling OR roll out and top the pie. Cut vents in top crust if using.
Place pie on cookie sheet to protect oven bottom and back for 20 minutes. After 20 minutes, reduce heat to 350 and bake for an additional 20 to 25 minutes.
Cool completely before eating.
For an incredible flavor contrast, serve with a scoop of chocolate (yes, chocolate) ice cream. MMM... summer on a plate.
PS. To freeze blueberries, simply rinse under cool running water. Drain well, spread on towels to completely absorb any water. When dry, place in ziplock bags and freeze in quantities desired.
