Best Blueberry Pie
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I have just one more thought about blueberries before summer slides away... This summer I made several double crust blueberry pies in an effort to try something different. (My family does love crust.) I tried various proportions, thickeners, and bake times. The pies were all good, but with each new taste I longed for my old favorite.
That recipe comes from a small, well-worn, paperback cookbook my mother handed down to me when I was first married. It's called "The Country Art of Blueberry Cookery" by “The Blueberry Lady,” Mrs. Clifford Davis Morrison.
The book opens with a beautiful poem titled “Blueberries,” by Robert Frost, a page with the heading "Blueberry Bits" dedicated to facts about blueberries, and an instructional page on how to handle, store, and cook with blueberries.
Next to some recipes are handwritten notes from my father about pancake and muffin recipes with words like “Good,” “OK,” or simply “No.” My mother, too, has notes alongside recipes. “Good--(Make in a larger pan),” she wrote next to our childhood favorite blueberry cake, or “No--too wet,” by Brita’s Blueberry Brunch Cake.
This book, with its simple notes, is a treasure to me. My parents' penciled-in words make the smell and taste of their baking palpable every time I open it.
So now I will go back to the middle recipe on page 61 simply named “Favorite Blueberry Pie." It calls for a pre-baked shell with berries cooked in water, sugar, and cornstarch. Fresh raw berries and butter are mixed in towards the end. It's delicious.
Years ago, keeping with the family tradition, I wrote “Good” in the margin. I think I may erase that now and write “Best.” Happy end of summer--on to apples and pumpkins!
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