I've always loved blueberries and have really enjoyed picking them over the years. Picking blueberries in the Ottawa region generally means, paying for the experience to pick cultivated blueberries. Not a bad thing, as they are big and sweet and easy to pick. But there's just something about the wild blueberry that has always captivated my interest.
My girlfriend and I used to spend hours picking "wild blueberries" from a patch that Hugli's Blueberry Ranch used to have. Even though we could have gathered buckets of their amazing cultivated blueberries, there was something about that little tiny blueberry that we just couldn't resist.
That little wild blueberry patch at Hugili's Blueberry Ranch has been gone for years now and I've not seen a wild blueberry since. Well not until recently that is. I guess you could say I was able to check off another "wish" on my bucket list - in a really big way!
The adventure began with a guided 30 minute ATV ride over rough terrain, up and down super steep hills, filled with rocks, water, and mud. Boy was that F U N ! Thanks Caleb, you're an amazing guide and have a gift for finding the best blueberry fields. Then in the midst of nowhere, just us and nature, we picked blueberries for hours. Thankful we didn't cross paths with any bears. Though I did wonder if they were watching us and wondering how many of their blueberries we were going to take.
The berries were plentiful and perfectly ripe. It was like they were waiting for us. I had prepared my crust in the morning before we left. Once we got back I made a Wild Blueberry Pie. Talk about FRESH. It just doesn't get any better than that.
It's always recommended that you wait a number of hours, and preferably overnight in order for the fruit to set, but who could possibly resist a fresh warm wild blueberry pie. I'll give up presentation any day for taste. Man that was some good pie.
Wild Blueberry Pie Filling
Credit to Sweet Revelations who credits Canadian Living Magazine for original recipe.
1. Combine all ingredients in a large bowl and set aside while you prepare the crust. 2. Pour filling into the bottom half of a 9″ crust. Place top crust and pinch crusts together. Brush top with an egg wash (1 yolk mixed with 2 tbsp water) and sprinkle with coarse sugar. Cut steam vents in the top. 3. Bake at 425° for fifteen minutes, then reduce temperature to 350° and bake for 35-45 minutes until crust is golden brown. Tip: Check your crust at about 25-30 minutes, if it's already brown cover with tinfoil. If presentation is important to you, you'll want to wait at least several hours (preferably overnight) in order to give the berries time to set.
0 Comments
Leave a Reply. |
Terri MazikAll things cooking, from simple and clean to gourmet and exotic (and everything in between) have been my passion for over 30 years. Since discovering Pinterest, I pretty much exclusively cook from the recipes I PIN. My saying is, "if you can PIN it, you can cook it". I love to PIN recipes and I love to cook. I thought, why not blog the recipes I make from my Pinterest food boards. I'm the self-declared, Pincook. Categories
All
Archives
August 2021
|