Tuesday, July 13, 2010

Singing the blues

Posted by on Tue, Jul 13, 2010 at 2:17 PM

fatrcityblueberries_thumb_375x500.jpg
July is perfect for red, white and blueberries
​There were several vendors at the City Market selling blueberries last Saturday -- beautiful blueberries just begging to be folded into  muffin batter, cooked into sauce for pancakes, sprinkled on top of a meringue Pavlova or added to homemade ice cream.

If you're passionate about the blueberry, there are blueberry festivals to visit, special blueberry desserts to eat (McCormick & Schmick's is offering fresh blueberry cheesecake on its dessert tray) at local restaurants, and recipes, like the one for blueberry pie (below) from The Modern Family Cookbook by Meta Givens (1953, J.G. Ferguson & Associates).

BLUEBERRY PIE

 

Pastry for a double crust

3 cups blueberries

3 tablespoons flour

3/4 cup sugar

dash salt

2 tablespoons lemon juice

1 tablespoon butter

 

Roll out a little more than half the pastry 1/4 inch thick and fit into an 8-inch pie pan. Sort and thoroughly wash blueberries. Mix flour, sugar and salt together and sprinkle about half the mixture over the bottom of the pastry, then pour in the blueberries and sprinkle the rest of the flour and sugar on top. Sprinkle lemon juice over all. Dot with butter. Roll remaining pastry dough a little thinner than for botton crust and gash in any desired design. Brush edge of lower crust with cold water. Lay upper crust over pie and press crusts together at rim and trim off excess dough. Turn under edge of pastry and flute. Bake at 450 degrees for 12 to 15 minutes or until crust begins to brown, then reduce heat to 325 degrees and bake for 20-25 minutes. Cool before cutting.

 

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