Those Michigan Blue berries made their way to Wisconsin this week. Two pints for $3.00. You know when produce is at its best, it is also the cheapest. We had the annual picnic for the Stark Company Middleton last week and because I have spoiled them in the past, they expect a pie from me for the potluck.
I toyed with buying one at the Hubbard Avenue Diner, right around the corner from my Parmenter Street office. But, no! I went to the store in the evening an the blueberry shelves were empty! Totally. The next morning was the picnic and I was in a panic.
I called at 8 am and no, the truck had not arrived and it could be anywhere up till noon when it would. At 10:30, I beelined it to the produce department and lo and behold the shelves were still empty!
But I immediately noticed that people were crowded around a stack of boxes on a cart. There were so many people grabbing pints of blueberries, there was no point in adding to the chaos by unloading them. It ws a GYI-grab it yourself! I secured 4 pints and an extra large pre-made graham cracker crust and 2 cans of whipped cream and headed home.
I made the filling, and folded in the fresh blueberries, poured it all into the crust, refrigerated it and made it to my noon appointment in time.
Before people were done with the main course, at the picnic, they had cut into the pie-yes it is that good! My modifications made no difference to the group. It is best, though, to use the gingersnap crust and real whipped cream. This is easy and delicious and if you love getting compliments for your cooking and the blueberries are in season-go for it!
Marvelous Magical Blueberry Pie
1-½ cups crushed gingersnaps (20-30 cookies)
Preheat oven to 400 degrees
Butter deep dish 9 "pie plate
Mix crumbs with 3 TBS melted butter and add ¼ tsp ginger
Press into pie plate and bake 10 min or till slightly browned
In medium saucepan, put 1 quart blueberries and 1 cup sugar along with ¼ c. cornstarch, 2 TBS lemon juice, 1 tsp cinnamon.
Stir constantly till boils and clear liquid appears. Remove and cool slightly.
Add one more quart of blueberries gently but thoroughly folding into cooked mixture.
Pour into pie shell.
Whip 1-cup heavy cream and slowly add 1 TBS sugar. Before whipping is completed, add ½ tsp vanilla (optional-1 TBS cointreau, Grand Marnier, etc.), and then continue beating till whipped.
Spoon whipped cream around edge of pie. Chill for at least 3 hours. Enjoy!
Before you talk with just any agent, contact me and let's sit down over a piece of pie and a cup of coffee, and chat about your dreams and real estate goals.
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