easter and blueberry pie.





This has been a very good Easter. I woke up this morning to blue skies and warmer temperatures.

Then church service was fantastic. I love church on Easter, there is so much joy and happiness.



When we got home, I started working on my contribution to Easter lunch - blueberry pie. It’s something I hadn’t actually made before, even though I love blueberries and blueberry cobbler. Mine wasn’t perfect, the crust was over done a bit and the inside was too wet, but I liked it. It was both tart and sweet, a little too tart for some people (yes, you sarah!), so I’ll probably up the sugar next time.



After lunch my family drove out through the national forest, it was absolutely gorgeous. Rhododendrons were everywhere, they catch the light so beautifully. But, just let me say this: it not good to have a fear of heights when you are driving through the mountains. I’ve lived here for 8 years now and I still don’t like the falling off side. It’s not pleasant to look through the window and picture your eminent death careening down the side of a mountain.

But the views are nice.



Blueberry Pie
from Baking: From My Home to Yours by Dorie Greenspan.


2 ½ pints fresh blueberries
1 cup of sugar, or a little more, to taste, plus more for dusting
½ cup all purpose flour
Pinch of salt
Coarsely grated zest of ½ lemon
Squirt of fresh lemon juice, or a little more, to taste
¼ cup dry bread crumbs (you can use packaged unseasoned crumbs)

1 large egg, beaten with 1 tsp of water, for egg wash
Sugar, for dusting

Getting Ready: Butter a 9-inch pie plate (Dorie uses a standard Pyrex pie plate).

Working on a well-floured surface (or between wax paper or plastic wrap), roll out one piece of the dough to a thickness of about 1/8 – inch. Fit the dough onto the buttered pie plate and trim the edges to a ½ inch overhang. Roll the other piece of dough into a 1/8 inch thick circle and place it on a baking sheet lined with parchment or a silicone mat. Cover both the circle and the pie plate with plastic wrap and refrigerate while you pre-heat the oven and prepare the filling.

Getting Ready to Bake: Position a rack in the lower third of the oven and pre-heat the oven to 425 degrees F.

Put the berries in a large bowl and gently stir in the sugar, flour, salt, zest and juice; let sit for about 5 minutes. Taste the filling and add more sugar and/or lemon juice, if needed.

Remove the pie shell and top crust from the refrigerator. Sprinkle an even layer of the breadcrumbs over the bottom of the shell. Give the filling a last stir and turn it into the crust.

Using your fingertips, moisten the rim of the bottom crust with a little cold water. Center the top crust over the filling and gently press the top crust against the bottom. Either fold the overhang from the top crust under the bottom crust and crimp the edges attractively or press the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate. If you’ve pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely. Using a small, sharp knife, cut 4 slits in the top crust crust and cut a circle out of the center, then lift the plate onto the baking sheet. (If you have time, refrigerate the pie for about 30 minutes. The pie can also be wrapped airtight and frozen for up to 2 months. Glaze and sugar it before you put it in the over and add at least 15 minutes to the baking time).

Brush the top crust with the egg wash, then sprinkle the crust with a little sugar, just to give it sparkle.

Bake the pie for 30 minutes. Reduce oven temperature to 375 degrees F, and bake the pie for another 30 minutes or so (total baking time is about an hour) or until the crust is a beautiful golden brown and the filling is bubbling up through the slits. If the crust seems to be browning too quickly, make a loose foil tent for the pie.

Transfer the pie to a rack and let it cool and settle for at least 30 minutes before serving.

Springtime!

All the earth bows down to you; they sing praise to you, they sing praise to your name.

Psalm 66:4

I really, really love spring. It's quickly overtaking Fall's top spot on my favorite seasons list. I love the transition period of everything going from grey and dreary to bright and green. Everyday I walk outside and a new tree has bloomed. Today, I looked down at my garden and my carrots had sprouted!

I'm constantly in awe of the beauty all around me, and I try to remember to thank God for it every day. When I see the very top of the tree highlighted with the green of new leaves, it takes my breath away. And it makes me a much happier person.

I'm even in love with those gorgeous blueberries up there. I've popped a few in my mouth and they are delicious. I'm planning on baking a blueberry pie tomorrow to go with Easter lunch. I hope it's good!

I've got these in the oven for dinner tonight, I can't wait to try them out!

"To find the universal elements enough; to find the air and the water exhilarating; to be refreshed by a morning walk or an evening saunter; to be thrilled by the stars at night; to be elated over a bird’s nest or a wildflower in spring — these are some of the rewards of the simple life." - John Burroughs

Shortcake in the Afternoon.

It's been a shortcake kind of day - even with all the snow. These were simple, not too sweet and delicious. Homemade whipped cream is the best.

4 cups all-purpose flour
2 tablespoons baking powder
3/4 teaspoon salt
6 tablespoons sugar (I used 7)
1 1/2 sticks cold butter, cut into small pieces
1 1/2 cups cold heavy cream

Preheat oven to 425.

Whisk the flour, baking powder, salt and sugar together in a large bowl. Drop in the butter and, using our fingers, toss to coat the pieces of butter with flour. Quickly, working your fingers or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly.

Pour the cream over the dry ingredients and toss gently turn the ingredients with a fork until you’ve got a very soft dough. When the dough comes together, you’ll probably still have dry ingredients at the bottom of the bowl - just use a spatula or your hands to mix and knead the dough until it’s evenly blended. Don’t overdo it; it’s better to have a few dry spots than an over worked dough.

Spoon out about 1/3 cup of dough (i just stuck mine down in a 1/3 measuring cup and then rolled it in a ball to get even cakes) onto a baking sheet, leaving about 3 inched of space between the mounds of dough. Pat each mound down until it is between 3/4 and 1 inch hight.

Bake for 15 - 18 minutes, until the shortcakes are puffed and giver just a bit when prodded.

To make the filling: Just put the strawberries, cut, in a bowl and sprinkle with sugar to taste. Let sit for about 10 minutes or more, until they are juicy.

For the whipped cream:

1 cup whipping cream
1 teaspoon vanilla
2 tablespoons powdered sugar

Place whipping cream and vanilla in mixer bowl beat at high speed until soft peaks form. Scrape down sides, add powdered sugar, beat until sugar is dissolved. Chill until serving.


note: I cooked mine for just 15 minutes and I burnt the first batch. Watch these carefully, at such a high heat, they tend to get too brown too quickly.