Indigo Summer
“No pies for three months. Tom said, We can’t get through it. We’ll have to move to another place.”
East of Eden, John Steinbeck
Inspiration
We picked blueberries for the first time this year. It was a revelation. Unlike the bland tasting blueberries often found at the grocery store the South Moon and O’Neal blueberries we picked at High Ground Organics were bright and crisp. With a faint hint of tartness from the appealing indigo blue skin to the sublime sweet centers these blueberries struck a perfect balance between between sweet and tart.
My favorite summer berry is the olallie, but Mr. R loves the blueberry, especially blueberry jam. After tasting freshly picked blueberries for the first time I may change my mind. Or at least continue my berry quest and pick raspberries, boysenberries and blackberries. I don’t want to make a hasty berry decision or miss out on any reason to continue making fresh berry jam and sweet summer desserts.
Essentials
Freshly picked blueberries don’t need much company; just a buttery crust to capture the languid pools of precious juice. With a nod to the 4th of July holiday I cut out stars to edge and decorate the pies filled with South Moon blueberries. Any cut out shapes could be used and a regular or lattice crust would be exquisite. I used this pie crust recipe, adding the zest of a lemon to the dough. The recipe made three 5” pies; bottom crusts and all the star shapes. The pie was so seductive we didn’t even bother with a scoop of ice cream. Take a leap; make a luxurious pie to enjoy the indigo blue fruit of summer.
| Ingredients | |
| 1 | recipe of pie crust dough |
| 41/2 C | fresh or frozen blueberries |
| 1C | sugar |
| 1/3C | all-purpose flour |
| 1/2t | salt |
| 1 | lemon, zested |
| 1 | egg |
| 1T | sugar |
- Place the blueberries in a large bowl and add the sugar, flour, salt and lemon zest and toss to combine.
- Heat the oven to 425°. Prepare an egg wash by throughly mixing an egg and a tablespoon of water.
- With a floured rolling pin on a lightly floured work surface roll out the pie crust dough approximately 1/8” thick. Measure, cut and line pie pan(s) with the dough. Gently push the dough down into the contours of the pan(s) without stretching the dough. Trim the dough flush with the top outer rim of the pie pan. This is the dough that will support the stars placed around the edge of the pie. Fill the pie(s) pan with the blueberry filling.
- After your pie pan(s) has been lined with dough and filled with berries gather the scraps together. Roll out the dough a bit thicker than before. Cut star shapes to line the outer edge of your pie pan and a few larger stars for the center of the pie. Brush a bit of egg wash on the back of each star and place on the rim of the pie, gently pressing the stars in place. Arrange a few stars across the top of the pie filling. Lightly brush the surface of the stars with egg wash and sprinkle with sugar.
- Bake the pie(s) for 12 minutes at 425° and then reduce the oven temperature to 375°. Continue baking the pie(s) for 35-45 minutes until the crust is golden brown and the berry juices are bubbling around the stars. Check the pie(s) often to see if the stars are browning too quickly. Cover with foil if needed.
- Cool throughly before serving.
Oh Deb…you had me at “No pies for three months. Tom said, We can’t get through it. We’ll have to move to another place.”
After reading a gorgeous book – Humble Pie by Anne Dimmock, I have decided to right my ways….and have a 100 pies in my deep freezer every year. Pffffff!!1 So far I only have one but I’m glad to say I too can no longer live without pie – bot of my original heritage but of this new citizen that I’m fast becoming, that my children will be – global people, in culture and in cuisine!
Oh now to find a place to hunt my favourite berry down. Which one will it be? I know not, but I love your quest and the results in this pie!
Your comment touched many a memory for me. My mother was a pie baker while cakes were quickly made from a box mix. I share her love of pies, as there is no better way to capture and savor all the sweet fruit of each season. I am so happy you have discovered the love of “pies”!
Freshly picked fruit, especially berries, seldom need too many extras. I love berries in every form, and freeze them so I can have summer ones year round. What beautiful pies Deb! The stars completely changed them into something festive. Gorgeous!
Thank you so very much for the lovely comment Paula!
I have wanted to go blueberry picking forever! And now I want to go even more : ) This pie came out just beautiful – I love the color of the berries inside that crust!
Fresh blueberries are divine! I hope you get to pick fresh berries this summer! Thank you for the scrumptious comment Ashley!
oh my goodness, how gorgeous are those sweet little pies! Something about blueberries in pie drives me wild – i think it just encapsulates summer – and i love the star finish on yours…so pretty, Deb.
Thank you for the delicious comment Shannon!
What handsome pies! They look soooo good. I love your photography!
Thank you for the lovely comment Alanna!
Oh my that pie is beyond gorgeous!
Thank you for the lovely comment Wizzy!
What beautiful images and such a delicious looking pie. I love the quote and your sweet pedestal bowl. I want one (full of the blueberries, of course)!
Thank you for the scrumptious comment Valentina!
Hi Deb, Many years ago my husband and I were travelling in Alaska in our VW campervan, and came upon wild blueberries growing. Braving the mosquitoes we picked some quickly and baked up a pie. It was good ( needed more sugar!) but no way as good as this one you’ve shown us here! Thank you so much, I might have to give it another go.
Thank you for the lovely comment Jane! I’ve never tasted wild blueberries, but hope to do so one day.
The perfect summer dessert and your pie is gorgeous.
Thank you for the luscious comment Lynda!
This looks so festive and fun – what a great idea making a star-studded crust! I hope you have a happy 4th of July, Deb.
Thank you for the lovely comment Gretchen! And a happy 4th of July to you!
SO pretty with the dinky wee stars! It looks like it should be on the cover of Martha Stewart Living 😀 Scotland grows wonderful berries with our cool nights and long summer days so I will definitely save my sweet cravings for making this Deb. Bookmarking this!
Thank you for the lovely comment Kellie! Pie is an amazing way to enjoy fresh blueberries!
Delicious looking pie and I love those little stars on top! How appropriate for the upcoming 4th of July! 🙂 And your blueberry harvest is just amazing.
Thank you for the scrumptious comment Julia!
Deb:
With a pie like yours, just like Tom from the book, I could not be deprived of such a treat! It looks terrific!!! I so want a big slice of your blueberry pie now.
Thank you so very much for your scrumptious comment Denise!
gorgeous pie! I wish I could pull off the stars and nibble on those right now!
Thank you for your delicious comment Orly! The stars are scrumptious!
My absolute favorite pie, Deb! What a gorgeous post — so love your photos. Happy 4th to you and yours!!
Carol I can see why Blueberry pie is your favorite, it’s amazing! Thank you for your sweet comment!
What a gorgeous pie! A simple blueberry pie is one of my favorite things about summer. I can’t get enough of it.
Thank you for the lovely comment Stephanie! Fresh blueberries are just divine!
How pretty is this pie, Deb? I love blueberries and pick them frequently, and the star toppers are so festive!
Thank you for the delicious comment Laura!