Bountiful Blueberries....

So many berries, so many options, so little time. The family is demanding blueberry pie, I am itching to try my hand at blueberry brandy, and then there is the ever-popular, ever-delightful blueberry pound cake.....meanwhile, the blueberries are disappearing handful by handful. My chauffeur duties resume tonight, meaning I only have a limited block of time this afternoon to get creative...so first off, pie.

Basic Pie Crust

1 lb lard
5 c flour
1 tbs salt
1 egg
2 tbs vinegar
water

In large bowl, cut flour and salt into lard until it resembles coarse crumbs. In liquid measuring cup, beat egg and vinegar lightly with fork. Add cold water until cup is full (i.e., 1 c of liquid). Stir liquid into lard mixture gradually until it forms a large ball. Divide into six balls (3 a little larger, 3 a little smaller).Flatten into disks and wrap each separately in plastic and chill in refrigerator at least 20 min. (Can be frozen for future use.) Makes enough dough for approx. 3 double-crust pies.

Blueberry pie

Pie crust, unbaked
3/4 c sugar
2 tbs cornstarch
1/8 tsp salt
1 tbs lime juice
1 tbs butter
4 c berries

Roll out 1 larger dough disk into circle big enough to cover pie plate and place it in. Trim to outer edge of pie dish. Prick dough all over bottom and sides with fork tines. Combine sugar, cornstarch and salt. Sprinkle over berries and toss to coat. Just before placing in pie dish, toss in lemon juice. Pour into pie dish and dot butter evenly over surface. Roll out top crust from a smaller dough disk. Using your index finger (or a pastry brush) moisten edge of dough in pie plate with water. Lay top crust over pie and trim edge so that it hangs about 1/2 inch over edge of dish. Press the two crusts together around rim of dish, then fold overhang under the lower crust edge and inside the pie dish. Crimp edges between forefinger and thumb all around the edge of the pie. Make a decorative design in top using fork tines to allow steam to escape. Bake at 450 F for 20 min. then reduce heat to 375 F and continue baking for another 40 min.

On the Menu Tonight...

Steak marinated in olive oil, red wine, and montreal steak spice, grilled on the barbeque
Baked new red potatoes
Beet greens and new carrots, steamed and served with butter and vinegar
Blueberry pie

A Good Day to Pick Berries....

It's a lovely sunny day, perfect for heading to the local U-pick to get juicy, ripe blueberries, and perhaps some late raspberries and early tomatoes. After putting in my time at the daily grind, changing into old clothes, and gathering an assortment of plastic tubs, I headed out down the highway. The driving goes smoothly, only interrupted by two delays in construction zones, and I arrive at the U-Pick by 2 p.m. There are plenty of blueberries there for the picking, but I find out I'm too late for raspberries and too early for tomatoes!

In any case, 2 1/2 hours  and $20 later, I've got about 10 quarts of berries and an aching back. Thank heavens for air conditioning...the drive home along the river was heavenly with cool air blowing full blast in my face....even the delays in the construction zones were a welcome respite from the hot sun outside. Once home, I unloaded the berries, and took a rest while contemplating what to do with them. Three soon-to-be overripe bananas in the fruitbowl caught my eye....mmm, blueberry-banana bread anyone?

Blueberry-Banana Bread

1/3 c butter

2/3 c sugar

2 eggs

3 bananas, mashed

1 3/4 c flour, sifted

1/4 tsp soda

2 tsp baking powder
1/2 tsp salt
1 c blueberries, rinsed and patted dry

Cream butter & sugar in large bowl. Add eggs, one at a time, beating well after each additionh. Add bananas and mix together. In separate bowl, sift together dry ingredients. add blueberries and toss to coat. Stir flour mixture into banana mixture and beat gently until combined. Pour into 5 x 10 inch greased and floured loaf pan. Bake at 350 F for 1 hour (or a bit longer). Remove from oven, loosen edges with knife, and let cool in pan on rack for 15 minutes. Turn out on rack to continue cooling.