So, you may recall from earlier posts that Mrs. Bob and I are trying the "eating local" thing. Here we are visiting my ancestral home in the Berkshires. For a change (recently) we happen to be here, when the blueberry crop is in. On Wednesday, between rainstorms, we all went out and picked berries. We got about 3 quarts before everyone was to tired to reach the berries that were still ripe. These are the smaller tart blueberries that grow wild, as opposed to the big mushy ones that are more readily available in most grocery stores.
We had so many; I was inspired to make a blueberry pie. I don't believe I have EVER made a blueberry pie, though I have certainly enjoyed my fair share in my life. We didn't have a readily available Fannie Farmer cookbook, so I did the next best thing. I jumped on-line, and found this blog cum recipe. I followed the recipes generally. For the crust, I used a whole stick of butter flavored Crisco and 2.5 cups of flour. It came out great. For the filling I used a little more than a quart of blueberries, cause I had a deep pan. I also only used 2/3 of the requested sugar, and a little more than a tablespoon of lemon (maybe 2). The pie came out deliciously slightly tart, which balanced with the buttery taste of the crust beautifully. I braved making a lattice crust, which was fun, if a little thick and slightly indelicate.
You can see in the photos that I was enjoying a little of the post-dinner Pinot Noir, while making the pie. You can also see that I plated the pie with a couple slices each of some wonderful cheeses from Rubiner's in Great Barrington. The lechevrot was my favorite of the two cheeses the previous night, served on a baguette. However, the Bonnema State Boerenkaas paired better with the pie. In either case who ever heard of a cheesemonger? Great Barrington may well have become more hoity toity than before, but I am certainly enjoying the results of that.
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