Sunday, June 3, 2012

Blueberry Pie from Guest Blogger Hallie Ephron

HALLIE EPHRON: Nothing says summer more than blueberry pie, and best of all when you make it with blueberries you've picked yourself.

We live near Boston and in a few weeks, our nearby aptly named Blue Hills are alive with blueberries. They're tiny wild ones, sweet and delicious, and you have to pick A LOT to make a pie. They are perfect in pancakes because they bury themselves in batter and don't get burned.

There used to be a field in Plymouth, near where our friend Pat Kennedy has as a summer cottage on a pond, that had row on row of all different heirloom varieties of blueberries. The pies made from those were fabulous. But a few years ago that field was let go wild and these days it's more a for harvesting poison ivy.

So we buy our blueberries at the supermarket. My favorite recipe for blueberry pie filling is Pat's, and it tastes great even with store-bought blueberries.

Patty Jo's recipe for blueberry pie filling... with embellishments from me who likes it tart (or taht, as we say in Boston):

- 5 cups of blueberries (wild if you can get them)
- 3 T flour
- 1/2 c sugar
- About 1 tsp lemon juice
- About 1/2 tsp finely grated lemon zest (my addition)
- 1 1/2 T butter

Wash berries, remove stems, and mix with dry ingredients and lemon rind.
Sprinkle with lemon juice (to taste).
Place berries in half pre-baked bottom crust. (I pre-bake the bottom crust about 7-9 minutes to keep it from going mushy.)
Distribute dots of butter over berries.
Cover with top crust.
Brush on egg wash and cut air vents into top crust.
Crimp edges and bake 40 minutes at 400 degrees.

That photo is MY blueberry pie, and as gorgeous as it looks, it tasted better.

Hallie Ephron writes suspense novels that keep readers up nights. Her latest two, COME AND FIND ME and NEVER TELL A LIE, were both nominated for the Mary Higgins Clark Award. She blogs with the Jungle Red Writers.


  1. Oh, my, that looks good! We should be getting local blueberries in about a month and I will be making blueberry pie for sure.

  2. I will eat just about anything Hallie cooks, but I am dying for a slice of this pie. Blueberry is my absolute fave!

  3. I could not agree more--fresh blueberries means summer is here! What a beautiful pie and a wonderful tale of its origin. Cheers, Hallie, thanks so much for cooking this up in our virtual Kitchen.

    ~ Cleo

  4. Hallie, I always go for pie, and blueberries are just so darned tasty! Fresh, fresh. Definitely says summer.

    Good luck with your new release of COME AND FINE ME! Love your books, as you know. :)

    ~Avery aka Daryl

  5. Hi Hallie! Welcome to the kitchen. Our blueberries are big and lush this year, but still need to ripen. What a shame that someone let that field go. I see a blueberry pie in my near future and will certainly be trying your recipe.

    ~ Krista

  6. We've just planted our first blueberry bush, Hallie. If I get enough berries, I am absolutely making this recipe!

  7. Very interesting post! At first I thought it was going to be an ultra austere lecture on deli meat lol.But it was very informative and I had no idea that deli meat was in some ways unhealthy. It was also remarkable to learn how you saved so much money by skipping the deli and buying a whole usa.

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