Today Jan and I went blueberry picking. It is our annual excursion we do every year together. Jan pick’s me up, we get coffee and ice tea and head to Centralia to Beals. Today was the perfect day for picking, not too hot. He put us in a row that was pretty open so less bugs and SPIDERS 🙂 and lots of blueberries to pick. Our stomachs start growling after a few hours…that is because we are thinking of breakfast at Biggies. That is our treat after picking blueberries. Jan was the winner, she beat me by one pound!
Every year there are a group of Mennonites or Amish people that are there when we go. They have the right idea…they bring all of their kids to pick! They didn’t complain, they were happy as can be. They were on my side picking, there was a little boy about 10 years old, He said “Momma, the blueberries are plentiful” I told Jan they sound like the Walton’s, they even had a Mary Ellen! I would have loved to go home with them and seen what they were going to do with all those blueberries.
We decided we need to hire a few kids next time. Not ours we thought they would complain too much 😉
The first thing I decided to make with the blueberries is pie. Sarah, my friend gave me this recipe and it has been a family favorite.
Heat oven to 450. Use a 9″ unbaked pie shell.
Mix crumb topping:
- 2 T sugar
- 4 T flour
- 2 T butter
- 1/2 tsp cinnamon
Spread topping on foil line cookie sheet. Bake Topping and pie shell together for 5 – 10 minutes (I find that the topping gets done fast, so keep an eye on it) until pie shell is golden brown. Remove and set aside to cool.
Wash and clean 4 cups fresh blueberries. In med bowl, mix 1/4 c water and 5 T flour. Stir until the paste is smooth and set aside.
In a saucepan, mix 1 cup sugar and 1/2 cup water. Bring to a boil then add 1 cup blueberries. Boil slowly for 3 minutes. Add hot mixture (I do not add all of the hot mixture) to the flour paste, stirring slowly to keep smooth. Return all to pan then cook and stir until thickened, about 2 minutes. Stir in remaining 3 cups blueberries. Stir well then pour into cooled bake pie shell. Sprinkle with crumb topping over pie. Refrigerate.