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Blueberry Pie in the Month of July!



An all American tradition, no other native fruit packs as much nutrition into a smaller package than the beautiful blueberry. Indigenous to North America and called “ blue star berries” by the Native Americans because the blossom at the end of each berry forms a perfect five-pointed star. Read the full story, Celebrating the Wild and Cultivated Blueberry


Grandmother Summer Deer’s Blueberry Pie


Ingredients:

2 spelt frozen pie crusts (freezer section your health food store)

4 cups of fresh blueberries

¼ cup minute tapioca

1 cup organic sugar

1 Tbsp. lemon juice

1 tsp. grated lemon peel

¼ tsp. free trade cinnamon

¼ tsp. cardamon

1 Tbsp. organic salted butter


Mix fruit, tapioca, sugar, lemon and spice in a bowl and let stand 15 minutes. Meanwhile take pie crusts out of the freezer and let defrost for ten minutes. Fill with fruit mixture. Dot with butter. Cover with top crust and slit sides and top. Bake in a preheated oven at 400º for 50 minutes. Cool completely and serve with organic whipped cream.


Whipped Cream:

½ pint organic whipping cream

1 Tbsp. sugar

1 tsp. vanilla

Chill mixing bowl and beaters. Whip on high speed adding 1 Tbsp. sugar and 1 tsp. vanilla approximately half way through. Continue whipping until soft peaks form. Serve with a slice of pie and enjoy life!


In memory of picking blueberries with Marion Z. Skydancer, RIP


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