Well, I had to revisit the cherry pie with the terrible crust. We often do something called "______________ redemption" in our family with things that fail. So, this was cherry pie redemption. The filling was great on the first one but not the crust. Also, I found more pie cherries and this time for free. (Actually, that's not entirely true but we won't go into that :)
In late July I heard of a local u-pick blueberry farm called Crazy Larry's. This turned out to be a fabulous place and the owner was wonderful. We went on an evening during the week and had a wonderful time picking berries. We picked 10 lbs in 15 minutes. This is definitely not the work that picking raspberries can be.
We ate a LOT of the blueberries fresh but I did save some to make a pie. (Of course!) I have made a couple blueberry pies from frozen berries before and wondered how different one could be from fresh berries. Well...BIG difference. Here's the recipe I used:
Crust for double crust pie
6 cups of fresh blueberries, rinsed and stems removed
1/4 cup all-purpose flour
1/2 cup white granulated sugar
2 Tbsp butter, cut into small pieces
Mix together the flour and sugar and gently toss with the berries. Dot butter on top. Bake it at 425 for 20 min and then reduce heat to 350 and bake for another 30 - 40 min or until the juices are bubbling. Let it cool completely before serving.
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