![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
snugglekittyOr, as those of you who don't come from New England would say, pie.
I have been wanting for a few weeks to make an open-faced blueberry pie, like my mom used to make when I was a kid. Icebox pie, that does not require the use of the oven, making it perfect for summer. My mom and I almost always picked our own blueberries to make this, either wild or domestic - we are both committed berriers. We also sometimes had raspberry or blackberry pie in the same style, but blueberry was always my favorite.
I thought I had her recipe saved, but alas, I was wrong. So, I googled around and eventually found this recipe, which seemed pretty close to the original except with cooking more of the blueberries, and adding ginger and lemon. Yum!
I used a store-bought graham cracker crust from Whole Foods. If this is a success, next time I might make it myself; I remember the homemade crust as being super-yummy. Some of the blueberries to be cooked were from the store, but all of the ones that don't get cooked were from the farmer's market. I sorted them carefully and washed them. I also reversed the proportions, so I cooked 2 out of the 5 cups instead of 3. (I think my mom only cooked 1 c of berries, but I'm not positive.) We didn't have any fresh ginger or lemon, so I used crystallized ginger and lime juice instead, which mean guessing on the amounts. I used 4 large pieces of crystallized ginger, diced, and about 4 teaspoons of lime juice. I kept everything else about the recipe the same. It will be ready in six to eight hours, perfect timing for my tribe to eat most of it up before going to Domina. I'll add a note to this entry and tell you all how it turns out. I do hope there will be one extra piece I can have for breakfast, though. Love having pie for breakfast.
I have been wanting for a few weeks to make an open-faced blueberry pie, like my mom used to make when I was a kid. Icebox pie, that does not require the use of the oven, making it perfect for summer. My mom and I almost always picked our own blueberries to make this, either wild or domestic - we are both committed berriers. We also sometimes had raspberry or blackberry pie in the same style, but blueberry was always my favorite.
I thought I had her recipe saved, but alas, I was wrong. So, I googled around and eventually found this recipe, which seemed pretty close to the original except with cooking more of the blueberries, and adding ginger and lemon. Yum!
I used a store-bought graham cracker crust from Whole Foods. If this is a success, next time I might make it myself; I remember the homemade crust as being super-yummy. Some of the blueberries to be cooked were from the store, but all of the ones that don't get cooked were from the farmer's market. I sorted them carefully and washed them. I also reversed the proportions, so I cooked 2 out of the 5 cups instead of 3. (I think my mom only cooked 1 c of berries, but I'm not positive.) We didn't have any fresh ginger or lemon, so I used crystallized ginger and lime juice instead, which mean guessing on the amounts. I used 4 large pieces of crystallized ginger, diced, and about 4 teaspoons of lime juice. I kept everything else about the recipe the same. It will be ready in six to eight hours, perfect timing for my tribe to eat most of it up before going to Domina. I'll add a note to this entry and tell you all how it turns out. I do hope there will be one extra piece I can have for breakfast, though. Love having pie for breakfast.