I feel like I blew my big chance. Two weeks ago, my post on oatmeal cookies got picked for Freshly Pressed. Readership soared over a 24-hour period. And then … nothing. Instead of capitalizing on the interest with another post, I took about a week off and hung out with my mom, who was visiting.
And then work was busy, so I took some more time off from posting. I am a bad blogger. Or at least, not a very ambitious blogger. In truth, for me, this mostly a way to express myself, organize some of my recipes and get them to friends and family who subscribe. But I do really appreciate the attention from the rest of you!
And for those who are still sticking around, I have a great recipe for you: very, very easy blueberry pie.
I think I mentioned earlier that G. and I went to Michigan this summer to pick blueberries. We “rented” a bush from Joe’s Blueberries, which essentially just means we paid $35 in advance and then were able to pick 12 pounds of blueberries when we went to the farm. This is not a great deal for blueberries in Michigan. They cost about the same already picked at farm stands. But is a good deal if you live in Chicago, where they go for about $5 a pint.
Around the time of our trip, the New York Times posted a recipe online for blueberry pie filling that can be canned. I used that as the basis for my pie recipe, which is below.
I didn’t make any filling to preserve because G. had already frozen the berries we didn’t eat right away, and it’s honestly probably faster to thaw the berries, make a quick filling and bake the pie. The only reason I can see for canning the filling would be to give it as a gift at Christmas.
We’re not doing that. We’re keeping our berries and eating them with people we love. I made blueberry pie while Mom was visiting, and we had it one night for dessert after Mom made a fabulous London broil and I made a beet dish that I also posted. G. was there, and our friend Sharon, and it was a great night. You can’t beat good friends and good food.
Easy Blueberry Pie
1/2 cup water
1/2 cup sugar
1/4 cup cornstarch
Juice of one lemons (about 1/4 cup if using bottled lemon juice)
2 pints blueberries
1/2 teaspoon almond extract
1 pie crust (I confess: I bought mine.)
In a medium sauce pan, combine water, sugar, cornstarch and lemon juice and whisk until smooth. Bring to a boil and add berries. The mixture will look gloppy. Return mixture to a boil for 1 minute. Smash some of the berries with a potato masher or the back of a spoon. Add extract and stir until filling just begins to thicken.
Scoop filling into a pie crust. Bake at 350 degrees for 20 to 30 minutes. The pie will begin to bubble and filling will look thick. Cool. Eat. Yum!