- Berkshire Blueberry Pie
- Blueberry Muffins
- Blueberry Sauce
Berkshire Blueberry Pie
By Stephanie Lett
When I was a girl, my grandmother lived in the Berkshire Mountains of Western Massachusetts. On summer days, she’d ask me if I’d like to go “get lost,” in the mountains. Off we’d go, down dirt roads, with a few buckets in the trunk of the car in case we found a blueberry patch. Somehow we always did and headed back home to make a pie. Happily, the last meal I made for my grandmother ended with blueberry pie.
- 1 recipe Double Pie Crust (use your favorite)
- 6 cups Fresh or Frozen Blueberries
- 1 Granny Smith Apple, peeled, cored & grated on the large holes of a box grater
- ¾ cup sugar
- 2 tablespoons Instant Tapioca, ground finely in a spice grinder or mini food processor
- 2 teaspoons Grated Lemon Zest
- 2 teaspoons Lemon Juice
- Pinch Salt
- ½ teaspoon Cinnamon
- 2 tablespoons Butter, cut into ¼” pieces
- 1 Egg White, lightly beaten
- Place 3 cups of blueberries in a medium saucepan over medium heat & mash about half the berries with a large spoon or potato masher.
- Continue to stir and gently mash for 8 minutes until most of the blueberries are broken down.
- Remove from heat and transfer to a large bowl.
- Place shredded apple in a clean kitchen towel and squeeze out the juices. Transfer to berry bowl.
- Add sugar, tapioca, uncooked berries, lemon zest and juice, cinnamon and salt to berry bowl and stir until combined.
- Place bottom crust in 9” pie plate. Fill with berry mixture, top with cut butter.
- Place upper crust on pie and cut ample steam vents. Brush with egg whites.
- Place pie on the lowest rack in a 400 degree oven for 25 minutes.
- Rotate pie and reduce oven to 350 degrees and continue to bake for 30-40 minutes longer until deep golden and bubbly.
- Cool on a wire rack. Enjoy!
By JoAnne Ruscio
Preheat oven to 400 degrees
Line or butter 12 muffin cups
Mix dry ingredients together
- 1/2 cup organic whole wheat flour
- 1/2 cup organic unbleached white flour
- 1/3 cup organic sugar
- 3 tsp baking powder
- 1/4 tsp salt
Stir into the dry mixture separately and slowly
- 1 cup lowfat milk
- Add one beaten egg (local and organic, of course!)
- 1/2 stick of melted butter (4 ounces)
- Add 1 1/4 cup of fresh blueberries
- Place in muffin cups
- Bake 30 minutes at 400
- Serve warm
The blueberry sauce was adapted from a recipe in Epicurious but made with several changes reflected here. – Tracey & John Costanzo
YIELD: Makes about 4 cups
1 cup water
2/3 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons cornstarch (at least 1 TBL)
4 cups fresh blueberries (about four 1/2-pint containers)
1/4 cup raspberry jelly (or preserves)
Bring first 4 ingredients to boil in large saucepan, stirring constantly to dissolve sugar and cornstarch. Add blueberries and jelly. Bring to boil. Reduce heat to medium-low; simmer until mixture is slightly thickened and reduced to scant four cups, stirring frequently, about 30 minutes. Serve warm or at room temperature.
NOTE – you can add more cornstarch, and/or less water and/or cook longer and make a jam.
Do ahead: Can be made 4 days ahead. Cover and chill. Rewarm sauce before serving, if desired.