Archived entries for blueberries

Freezing Blueberries

Its blueberry season! You won’t get as tasty blueberries any other time of year, so make hay while the sun shines.  Be a good little ant and store some food for the winter.  Here’s the best simple way to ensure quality in your frozen berries.

Freezing Blueberries.

1. Wash berries and drain until nearly dry.

2.  Lay berries flat on a cookie sheet.

3.  Place in freezer.  Freeze for 24 hours.

4. Remove from freezer, remove berries from trays and put into freezer bags.  Mark date and put back into freezer.

And, done.

Blue Food: Blueberry and Lime Pie

You don’t like blueberry pie? Why not. You’re grossed out by blue food? Well, get over yourself. You’re a jerk. Stop reading my blog.

OK, Ok, Alright. You’re not a jerk. Different stroke for different folks. Its not our job to preach about pie, but for 99.9% of you, when I say blueberry pie is the best, I know, I’m preachin’ to the choir. To all you .1% out there, get over yourself. Ahh! There I go again. Don’t pay attention to me. Lets just get to the recipe.

Blueberry and Lime Pie

  • 2 pints blueberries
  • 2 tsp. lime zest
  • 1 1/2 c. sugar
  • 2 Tbs Pimms Cup liquor
  • 1/4 corn starch
  • 1 pie crust

I guess technically this could be called Blueberry Citrus pie as the Pimms Cup liquor is a nondescript citrus flavor, but I liked the sound of blueberry lime pie. The lime zest and the Pimms helps set off the sweetness in the berries. If you don’t have Pimms, I suppose you can substitute an orange liqueur like Grand Marnier or sweetened lime juice. If you don’t drink, again, why are you reading this blog? Just kidding. I don’t know why I am so antagonistic today. I love all my readers. Truly. Try some orange extract. If you don’t have that, just add a bit more lime zest and perhaps some juice.

(pretty much the same as the Raspberry Rhubarb pie from the last post.

  1. Preheat the oven to 375

  2. Roll out bottom pie dough. Place in a pie pan, and pre-bake for 10 minutes until golden brown.
  3. Mix filling and place in the pie crust.
  4. Put a top crust on in whatever decoration you choose. You can do a whole top or a lattice. Above, I used 2 different sized juice glasses to cut out circles and overlap them as my topping. Fun!
  5. Brush pie with egg, milk, or oil, whichever you choose. Sprinkle the top with sugar.
  6. Bake at 375 for 45-60 minutes until crust is golden brown and filling is bubbly.
  7. Cool completely before eating.

99.9% of you can now dig in.

Backwoods Baker

What better way to get the Forkable Pie Fest started then with my Blueberry and Apricot Pie, I mentioned yesterday. A pie in a cast iron skillet is always a crowd pleaser, giving the impression of being cooked on the campfire with good back country spirit. Top it with a lattice crust and you’re pie’s as unstoppable as bluegrass fiddler powered by corn whiskey.

A lush deep blueberry flavor paired with the sweet sumptuous taste of apricots and nectarines, lightened with a crisp splash of fresh lemon zest and underscored with the subtle rich flavors of the browned butter and amaretto. Serving this pie with fresh whipped cream or ice cream will bring smiles to everyone’s faces. Click here for the full recipe and here for my Instructable.

Although I was totally working a gimmick to get attention in the Instructable Pie Contest, I can still totally vouch for the pie inside. I ate it and it was awesome! But don’t take my word for it. Here was Eric’s reaction.

It’s impossible not to be overcome with a violent and expressive sense of VICTORY when eating this pie. Its skilletastic!

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