What is it about blueberries that I find so addictive? For me every summer is a continuous parade of blueberries into my kitchen and back out as pies, tarts, muffins, scones, jam, and just about anything else I can cram them into. Maybe it’s my New Jersey roots – the modern blueberry was born in Hammonton, New Jersey just about 100 years ago – or maybe I’m just hopelessly addicted. And I’m excited about just getting an assignment from Saveur magazine to write about blueberries, New Jersey, and of course, recipes that use them. It won’t appear until next year when the official 100th anniversary of cultivated blueberries takes place, but I’ll be celebrating with plenty of blueberries before, during, and after that.
Summer is chugging away toward its inevitable close and last Sunday was one of those summer-is-ending milestones – this year’s last session of Summer Fruit Pies and Tarts at ICE. We had an enthusiastic and friendly group as you can see from the photo – they’re holding the deep dish blueberry pie they had just made.
The pie is easy, delicious, and quick to prepare. Like a classic British pie it only has a top crust; it’s like a thin baking powder biscuit and the filling is mercifully free of thickeners. It’s a little soupy, but the juicy filling and tender crust are a perfect match; they send a clear message that they’d like a big spoonful of whipped cream to join them. Try this now that blueberry availability is high and prices are low.
