Why I love wild blueberries
This was a decent berry year. I was able to pick nearly four gallons of blueberries which is very good considering the time it takes to travel to the best patches in this area. I love blueberries and when I cannot have wild ones I usually have a little carton of store bought berries in my fridge for my morning granola and yogurt or simply to snack on during the day. With my bumper crop of wild berries to use I have since made two pies and enjoyed many blueberry snacks. One thing that will never cease to amaze me is how incredible wild blueberries taste especially when compared to the rather bland flavor of store bought. The first pie I made using The Pioneer Woman recipe for perfect crust and a recipe I found in a cook book entitled Best of the Best from Alaska Cookbook. AB, Delta Junction
| DOUBLE GOOD BLUEBERRY PIE | |
| Baked 9 inch pie shell 3/4 c. sugar 3 tbsp. corn starch 1/8 tsp. salt 1/4 c. water 4 c. blueberries 1 tbsp. butter 1 tbsp. lemon juice Whipped cream (optional)Combine sugar, corn starch and salt in saucepan. Add water and 2 cups blueberries. Cook over medium heat stirring constantly until mixture comes to a boil and is thickened and clear. (Will be quite thick.) Remove from heat and stir in butter and lemon juice. Cool. Place remaining 2 cups of blueberries in pie shell. Top with cooked berry mixture. Chill. Garnish with whipped cream.
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HortAlaska Berries 