Day 153–Lemon Blueberry Pie

Homemade lemon curd

Some fruits magically combine to make wonderful flavors. For me, the combination of lemon and blueberry is just amazing. This pie is easy to make, doesn’t require much oven time and packs well for a picnic. Lemon curd (above) makes all the difference in this pie. The double bottom crust packs a surprise of sugar/cinnamon and pecans that sets off the tart fruit really well. I love the fresh flavors that, to me, say “It’s Summertime!!!!”

Lemon Blueberry Pie

  • 2 pie crusts for a 9″ pie (I actually buy these pre-made in the refrigerator section because my crusts are not so good)
  • 1  c. organic cane sugar, divided
  • 1 Tbsp. ground cinnamon
  • 1/2 c. chopped pecans
  • 1/4 c. butter, melted
  • 3 c. fresh blueberries
  • 1/4 c. fresh lemon juice
  • 1 Tbsp. lemon zest
  • 1 Tbsp. quick cooking tapioca
  • 1/2 c. lemon curd
  1. Unroll 1 pie crust into a 9″ pie pan. Brush the bottom and sides of the crust with the melted butter.
  2. Mix 1/2 c. sugar with the cinnamon. Sprinkle over the butter on the pie crust.
  3. Top cinnamon/sugar mixture with chopped pecans. Drizzle with any remaining butter.
  4. Top with the second crust. Crimp the edges of the crust and trim. Using a fork, poke holes in the top level crust.
  5. Bake crusts for approximately 20 minutes or until golden. Remove from oven and let cool completely.
  6. In a saucepan, add 1 cup of the blueberries, 1 c. of sugar, lemon juice, lemon zest and tapioca. Mash blueberries a bit. Bring to a boil and then simmer for about 5 minutes (until thick).
  7. Add remaining blueberries and stir well to combine. Remove from heat.
  8. Spread lemon curd over the bottom of the cooked crust (I LOVE lemon curd, so I probably use more than what is listed in the recipe).
  9. Top lemon curd with the blueberry mixture. Refrigerate for at least 1 hour before serving.
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Day 130–Blueberry Jam

Blueberry

Blueberry jam always seems like such a luxury to me and I’m not even sure why. It’s not as though blueberries are rare, but somehow they seem a bit precious. They are not as treasured as blackberries, which will always be my favorite, but they’re still pretty special. North Carolina blueberries, when cooked, seem to have so much more flavor than they do when they are raw. I don’t think this is true of wild Maine blueberries, which are much smaller but packed with flavor. My Produce Box this week included a container of this year’s first blueberries and I added on 6 more to my order for good measure (!). What to do on an evening when Ellie has homework and Tom is playing softball? Make jam, of course! Just me and my boiling cauldrons of goodness bubbling away. Here is the recipe I used. Judging from the last bits that Ellie and I sampled from the bottom of the pot, this recipe is a keeper! It is from “Put ‘Em Up!” which is a terrific book on home food preservation.

Quick Blueberry Jam (this recipe made 6 half-pints)

  • 1-2 c. sugar (depending on your taste; I used 2)
  • 2 tsp. Pomona’s Universal Pectin
  • 8 c. blueberries, stemmed
  • 1/4 c. bottled lemon juice
  • 2 tsp. calcium water (included in the Pomona box)
  1. Combine the sugar and pectin in a small bowl and set aside.
  2. Combine the berries with a splash of water in a medium nonreactive saucepan and slowly bring to a boil over low heat. Add the lemon juice and calcium water. Stir.
  3. Pour in the sugar/pectin mix and stir to dissolve.
  4. Return to a boil and them immediately remove from the heat and let the jam rest for 5 minutes, stirring occasionally to release air bubbles. Skim off any foam.
  5. From here, you can ladle the jam into jars or bowls, cool, cover and refrigerate for up to 2 weeks. Or you can can the jam.
  6. To can, ladle the jam into hot, sterilized half-pint jars, leaving 1/4″ of headspace. Release the trapped air.
  7. Wipe the rims clean, center the lids on the jars and screw on jar bands. Process in a hot water bath for 10 minutes. Turn off the heat, remove the canner lid and let the jars rest in the water for 5 minutes.
  8. Remove jars without tilting them and set aside for 24 hours. Check the seals and then store in a cool, dark place for up to 1 year.