Pie is one of my most favorite things in the world. It’s right up there with cats, lace dresses, and the smell of the ocean. It’s by far one of my most favorite desserts, if not my very favorite.
At my upcoming wedding we are even having a pie bar, per my request. Yes, we will still have cake–a naked cake, at that!–but there MUST be pie on our wedding day.
Pie holds a special place in my heart. It’s more than a dessert to me, it’s a representation of a devotion of love. Baking a cake is pretty easy, baking cookies is even easier. But a pie? It’s a lot more involved.
I went the easy route and used a store bought pie crust because my mother had always done the same with her blueberry pie. By all means, if you feel like making your own pie crust, go right ahead! Bonus points for you.
I used fresh blueberries for this pie as they tend to work better than frozen. If you can only find frozen blueberries, I recommend tossing the frozen blueberries in 1-2 Tbsp. of flour to coat them before adding them to the batter. The nuts are an optional topping and as you can see I did not use them. When it comes to baked goods, I prefer no nuts to be present. My mother always enjoyed chopped pecans as a topping on her pie, though.
This pie is a fairly simple recipe, especially for a pie. I recommend letting the finished pie cool on the kitchen counter for at least 30 minutes before putting it into the fridge to chill. This pie is best eaten cold. Want to add whipped topping or ice cream on top? Do it. It just adds to the deliciousness.
My friend, Sarah Shotts, from the Arkansas Women Bloggers recently started Project STIR to capture family heirloom recipes in video. STIR stands for Storytelling Through International Recipes, and Sarah is seeking to travel the world and capture the essence of family recipes through film.
I know the use of video is picking up in the food blogging world so I believe Sarah is jumping at this opportunity at just the right time. She’s launched a campaign to help fund this project, and I am a supporter. There are even some nifty gifts in store if you support her project, too! Please consider supporting Project STIR to help document family heirloom recipes around the world. Head on over to Kickstarter and support her project. Or to learn more about Project STIR, click here.
This particular blueberry pie is a creation of my mother and passed down to me as one of my most beloved homemade desserts. This pie holds a lot of memories for me. Memories of my mother making this pie was a sign to me that any day could be made more special with the addition of a special, homemade meal.
Since then, I am often trying to find ways to celebrate any random day of the year. National peanut butter day? You know I’m celebrating. Margarita day? Ole! Fifty cent corndogs at Sonic day? Sign me up for that too, I love those corndogs!
The point is, a family recipe such as this one taught me that as long as you’re remembering to celebrate the days in life that aren’t necessarily holidays you’re doing alright. If there’s one thing I’ve learned this past year with losing my father, every single day, every single minute, is precious. Celebrate every day.
Today, I choose to celebrate with pie.
Fresh Blueberry Pie
Serves: 1 pie; 8 slices
For the pie:
1 cup sour cream
2 Tbsp. whole wheat flour
3/4 cup sugar
1 tsp. vanilla extract
1/4 tsp. salt
1 egg, beaten
2 1/2 cups fresh blueberries
1 unbaked 9-inch pie pastry
For the topping:
3 Tbsp. whole wheat flour
1 1/2 Tbsp. cold grass-fed butter
3 Tbsp. chopped pecans or walnuts (optional)
Preheat oven to 400 degrees. Combine first 6 ingredients, beat in a large bowl for 5 minutes at medium speed of an electric mixer. Fold in blueberries. Pour into pastry shell. Bake for 25 minutes.
Remove from oven. Combine topping ingredients with a fork to form crumbles. Sprinkle topping over pie. Bake an additional 8-10 minutes. Chill before serving.
What is your favorite type of pie?
Do you have a favorite family recipe?