There are three blueberry bushes in my parent’s backyard in Vivian, Louisiana. Each year, blueberries fill their branches and my mother provided Brother Jack and me with countless jars of blueberry jam, and fresh blueberries for pies, etc. When Jack and I cleaned out the house last week in anticipation of selling it, Marilyn gave me one specific order.
“Bring home a cutting from one of your Mother’s blueberry bushes.”
Inclement weather accompanied us to Louisiana and back again. The tarp used to cover the bed of the truck ripped in the wind long before we made it to Atlanta, Texas, our cuttings whipped and torn by the wind by the time we reached Oklahoma. I transplanted my cuttings into Oklahoma earth, damp from days of rain. Will they survive? I am keeping my fingers crossed.
While sorting through a box containing numerous cookbooks and many individual recipes, I came across this recipe for fresh blueberry pie. I hope that you can find blueberries as tasty as Mom’s. If you can, you are in luck.
· 1/3 cup flour
· ½ cup sugar
· ½ tsp. cinnamon
· 4 ½ cups fresh blueberries
· 9-inch unbaked pie shell
· 1 Tbsp. lemon juice
· ½ cup firmly packed brown sugar
· 1 cup flour
· ½ cup butter or margarine
Combine 1/3 cup flour, sugar, cinnamon and blueberries. Mix well and put into pie shell. Drizzle with lemon juice. Combine brown sugar and 1-cup flour. Cut in butter until mixture resembles coarse meal.
Spread topping over berries. Bake for 30 minutes at 425 degrees, and then cover with foil and continue baking for 20 minutes more. Enjoy.