I love blueberries and blueberry pie. It's the time of year when a perfect July 4th dinner is a steamed Maine lobster, sweet Long Island corn and homemade blueberry pie. The bakers at Tuesdays With Dorie, (TWD) assigned the timely Double Crusted Blueberry Pie. As a child, a summer lunch would be a bowl of blueberries with a dollop of sour cream. Each berry was picked over to eat only the bluest of berries.
There's a place in the garden, (check out the Hydrangeas) to make room for a berry patch.
I plan to pick berries, bake pies and place them on a table at the end of my driveway. Two types of blueberry plants to think about; highbush and lowbush. From what I know, low is the way to go. But maybe a mix. These hardy plants do well in the sun, however, don't let them dry out. Also, blueberries love the sandy acid soil of the eastern part of Long Island.
This pie was a delight to make. Dorie took the fear out of making piecrust. And for an extra juicy, syrupy filling, I crushed of few handfuls of the blueberries mixed with the whole berries. As you can see, I went lattice for the top. After all, pie is about originality.
