>> Thursday, September 4, 2008
It's the time of year here in Patrick County when the last luscious crop of blueberries is coming in at the Blueberry Hill in Patrick Springs, VA. This family-owned organic blueberry farm is one of the most amazing blueberry places I've ever picked at. These aren't blueberry bushes - these are blueberry trees and for the most part are 6 feet and taller. Incredible and loaded, loaded this year with plump, juicy blueberries.
Since the season began in late July, Mike & I and our assistant Innkeeper, Carol, have made several trips to pick for our own pleasure and for stocking the Inn's freezer for all those stuffed blueberry pancakes we prepare as a part of the Inn's four-course breakfast. Carol, being a wonderful cook, has been making the most delicious blueberry pies that I have ever tasted. So I thought you might enjoy having her recipe as much as I do.
You will need one double crust pie recipe or use a store bought one though homemade is ever so much better.
Line 9 inch pie plate with bottom pastry.
Preheat oven to 400.
4 cups fresh (or frozen) blueberries
3/4 to 1 cup sugar (depending on how sweet your berries are)
4 Tbsp flour
1/2 tsp grated lemon peel
dash of salt
1/2 tsp cinnamon
1/2 tsp nutmeg
Fill pie shell with blueberry mixture. Sprinkle with 1 tsp of lemon juice. Dot mixture with 1 Tbsp of butter. Place and adjust top crust. Brush with milk and sprinkle with sugar. Bake at 400 degrees 35-40 minutes.