I have a favorite blueberry-picking spot, which in a good year yields over 50 pounds of the sweetest fruit I have ever eaten. Last year’s drought meant I had enough to eat in season, but none to freeze. (More about freezing berries at the end of this article.)
I have finally perfected the wild blueberry pie filling so that it is the perfect texture.
Ingredients:
- 3 to 4 cups of wild blueberries, cleaned - either fresh or frozen
- 3 Tablespoons of water, less if using frozen berries
- 5-7 Tablespoons of cornstarch
- 2/3 cup sweetener of your choice (I use maple syrup or honey)
Procedure:
- Place one cup of fresh blueberries and water (or 1 cup frozen berries with 1 TBS of water) in a saucepan or microwave dish and heat until berries are soft.
- Remove from heat and stir in cornstarch, adding slowly so it dissolves.
- If using frozen berries, make sure remaining berries are defrosted.
- Add remaining berries and sweetener and stir until well blended.
- Spoon into a baked pie shell.
- Top crust - I like to make a crumble by sprinkling bits of dough on top, rather than sealing the pie in a top crust.
- Bake the pie at 350 degrees for about 30 minutes or until top crust is brown.
A note on freezing berries:
I bring several small (1-2 quart size) plastic containers for gathering the berries. If I fill a large container, the bottom layer of berries will crush under the weight of the top layer.
When I get home I spread the berries out and remove any leaves or stems. I towel dry them if they are damp. I spread them out on a wax-paper or foil covered cookie sheet and put it in the freezer.
Needless to say, I fill several cookie sheets and stack them, with racks in between, so the berries get a chance to freeze.
The next day I remove the berries from the cookie sheet and place them in zip lock bags, one layer thick, lying flat on the freezer bottom.
I have just finished the last of the 2003 vintage, which were fine for cooking. The 2004 vintage is still fine for smoothies and to add to pancake mix, oatmeal, or yogurt. Frozen berries are fine in a fruit salad for months - even years - after freezing.
A note about pie crust:
I am still experimenting with wild flour sources, so use whatever pie crust recipe or pre-baked crust you prefer.