Sweet as Pie

Blueberries. Sweet on my tongue. Nectarines. Just a touch of tartness. Pie crust. Buttery, crumbly. Breakfast, yes. No, I don't usually eat pie in the morning.

This pie is the first from my older daughter's hands. And it is good.

Growing, she is. Sweet, this is, even as it softly pierces my heart with a little sorrow because it signals a childhood just now beginning to recede.

Still, this may be the best darn blueberry pie I've ever eaten. Certainly that I've ever eaten for breakfast. Knowing that it is from her hands too... well, this is sweet as pie.


(Note: the little cookie-like thing in the center of the pie is Sonia's creation, using some leftover dough. Filled with a slice of nectarine and chocolate chips.)


Sara's Blueberry Pie

CRUST:

• 1 1/2 cups whole wheat pastry flour (we ground ours fresh from soft-wheat berries)
• 1 stick salted butter
• bit of water, as needed

Work butter into flour with fingers until crumbly. Add water as needed, one TB at a time, to make moist enough to form a ball. Roll out on well-floured surface. Don't worry if the crust falls apart when you put it in the plate. Sara just pieced hers together and remolded it. Still delicious, I assure you.

Make little slits in the bottom of the crust with the tip of a knife and pre-cook the crust at 400 degrees for 10 minutes. Then fill with...


BLUEBERRY FILLING:

• 2 bags Cascadian Farm organic frozen blueberries (or equivalent fresh)
• a little less than 1/2 tsp cinnamon
• few pinches salt
• a little less than 1/2 cup raw cane sugar
• a few pours of orange juice
• 2 generous TB organic cornstarch

Heat all on low until it begins to thicken. Pour into pre-cooked pie crust. Garnish with sliced nectarines and leftover crust strips. Bake until golden brown, about 30 minutes at 350 degrees. Eat. For dessert, or breakfast. : )

Blueberry Pie photo, by L.L. Barkat.