So long to summer. Sure it may still be toasty out but tiny signs of fall have already begun. Outside the sun is not quite as intense mid day, my pumpkin patch is growing and we are enjoying one fantastic pumpkin after another. A pumpkin recipe is sure to follow on the website in a few weeks time.
Gardening has a special place in my heart. My Grandparents all loved to garden and grew vegetables and flowers. Now that I garden I like to think I am keeping family traditions alive by growing vegetables I can cook with and flowers I can bring inside to decorate the house.
Growing up in San Diego, California has so many advantages I can’t list them in one blog post. But fall was not one of them. Everything about fall is fabulous. From the bourbon spiked desserts to the crisp cool air I love enjoying the fall season in Virginia. But as long as summer is still here that means enjoying fantastic seasonal recipes like this old fashioned blueberry pie. Berries are such a fun and versatile fruit. Whether it’s jams, jellies, or a summer fruit pie like this childhood favorite of my mom’s. I could lie and tell you that because it has fruit it is healthy but…
Aunt Jeanette’s Blueberry Pie
Aunt Jeanette loved to make dishes with fresh, natural ingredients. Blueberry grew abundantly on the property surrounding her vacation cabin in the woods. Fresh picked blueberries made this pie extra special.
Pie crust, blind baked and cooled
3 ½ cups blueberries
¾ cup sugar
2/3 cup water
2 ½ Tbsp. cornstarch
¼ tsp. salt
2 Tbsp. butter
2 Tbsp. lemon juice
Combine sugar, cornstarch and salt in saucepan. Whisk in water. Add 1 cup blueberries and bring to boil. Stir until thick.
Stir in butter and lemon juice, then cool. Fold in remaining blueberries and pour into cooled pie crust.