We’re in that sultry phase of summer where the days seem slightly magical and you wish you could freeze all those idyllic moments before it all slips away.
My friend M. spends her evenings on the beach mostly chasing after her little guy to reapply his sunscreen; she says she’s trying to create many great memories to look back on when we’re in the depths of winter.
In a way, that is what I’m doing too; dining al fresco, those mesmerizing fiery sunsets, the windy long road trips, and scenic ferry rides to uncover secluded lakes and rocky beaches – I’ll be looking back on fondly in a few months.
And the fruits of summer… can we talk about the abundance of fruit?
Our markets are bursting with colour with the juiciest and sweetest fruits and vegetables of the season.
We never seem to run out of cherries, peaches, nectarine, strawberries, blackberries and blueberries, we have so much blueberries… and we’ll be getting more in the next few days.
We’re always snacking on blueberries, and tossing them into cereals and salads and smoothies, but we really love them in pies; they’re the easiest and tastiest way to use up those bountiful berries.
The recipe for this blueberry is rather modest, with a few ingredients to help the blueberries stand out; like tart lemons to draw out the sweet flavours of the blueberries and fragrant cardamom for warmth.
The crust is one I use often, made with solid coconut oil; it’s foolproof, delicate, buttery and bakes beautifully.
It’s the sort of pie you can easily make all summer long, and I do, it’s one of our favourite summertime desserts.
A luscious slice of blueberry pie with a scoop of your favourite ice cream is just the perfect thing on a hot summer day.
Blueberries are yummy, and good for you – and that’s reason to eat more blueberries.
We’ll freeze some too, and in the cold bleak months we’ll make blueberry pie and think on the glorious summer that has passed.
- 1 1/4 cups all-purpose flour
- 1/2 cup (4oz) coconut oil, chilled & cut into pieces
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon apple cider vinegar
- 2 – 3 tablespoons chilled water
- 4 cups fresh blueberries
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon ground cardamom
- 1/2 cup turbinado sugar
- 1/4 teaspoon salt
- Combine flour, coconut oil, salt, sugar and cinnamon and nutmeg in a food processor
- Pulse until well incorporated and the mixture looks like coarse meal
- Add apple cider vinegar and mix
- Add water, 1 tablespooon at a time until dough comes together
- Alternatively, you can mix ingredients by hand – once dough has a crumbly texture, add apple cider vinegar and water a spoonful at a time kneading until dough forms
- Flatten dough into a round disc, wrap in a plastic wrap and refrigerate for at least 30 minutes, or as long as 24 hours, until you’re ready to use
- To make filling, combine blueberries, cornstarch, lemon juice, zest, cardamom, sugar and salt in a large bowl and set aside
- On a flour-dusted surface, roll dough (using a rolling pin) into a thin large circle, large enough to cover a medium (8 – 9-inch pan) pie pan with a bit of an overhang
- Gently lift the dough and line it with the pie pan
- Pour blueberry filling into pie shell, and spread the mixture evenly
- Flute the edges of the piecrust with a fork or your hand to make a pretty pattern
- If you have left over dough, roll it out in even thickness and use a cookie cutter to cut out shapes and use for your top crust
- Bake pie in oven at 350 degrees F. for 40 – 45 minutes, or until pie is cooked through and crust (if applicable) is golden brown
- Let pie cool completely on wire rack
- Serve with your favourite ice cream, or coconut whip cream and enjoy!