The next item in my unintentional blue-baking series was a delicious blueberry pie. It all started when my friends wanted to get out of New York City, and drive up to the countryside to see trees! I am generally very excited about trees, so I was definitely not opposed to this idea, and hopped in the car. We drove up near where our college was, did the required walking around, seeing buildings that had been important to us, eating a baby-sized burrito from the local burrito stand, and feeling weirded out by being on campus…Then we ventured out into the farmlands and picked bucketfuls of blueberries to take home and share with all the other city kids so they could have a taste of “wilderness”. Picking the blueberries was fun and we got very muddy (more country to take home to the city!), and certainly ate a lot of blueberries before they ended up in our buckets. Yum. Here is a photo of some of our bounty:What to do with all these tart juicy blueberries? Bake them into a pie of course! I usually use my dear friend and pie-guru Wilbur’s never-fail crust recipe, but I didn’t have it on hand this time…I braved a cookbook, and found a crust that looked good in Vegan Planet which they use in their Brandy Apple Pie recipe. I made it using white spelt flour, and it came out just right: Buttery, flaky, moist, and delicious. I pricked the bottom crust with a fork half a dozen times, and moved onto the filling. I forgot to measure the amount of blueberries that I used, but basically I just filled up the pie crust till it was nearly overflowing with berries! This was approximately 4 cups of berries. I sprinkled these blueberries with 1/4 cup lemon juice, 1/2 cup sugar, 3/4 tsp. cinnamon, and about 1/4 cup of spelt flour to help it hold together. I piled this mixture inside the crust, making a huge dome, and put a full top crust on top. After pressing the edges together and pricking the top with a fork (in a pretty pattern…We made an “X” but you can choose your own!), it was time to put this baby in the oven. With the oven preheated to 450 degrees, I stuck the pie in, but immediately turned the temperature down to 350 so the pie gets a blast of heat but the insides get more slowly cooked. Make sure to put your pie on an upper rack of the oven, and a large pan on the rack underneath your pie as a catchment system for any drips. My pie dripped a lot, so we ended up with sweet blueberry syrup that could be poured over ice cream or pancakes. Bake your pie for 50-60 minutes, and take it out when the crust is nicely golden.
We let the pie cool for about an hour, and then sliced and ate it with big scoops of vanilla soy ice cream. It was a little goopy when we first ate it, but the next morning the filling had set better. It was delicious for breakfast!