|BLUEBERRY PICKING IN SUDBURY|
This week I traveled to Sudbury, the almost far north, to visit my aunt and uncle. Northern Ontario is renowned for its wild blueberries and summertime is blueberry picking time. Locals head out with their basket and a whistle to scare off bears. Wild blueberry bushes are very small and hardy and seem to grown right out of the rocks. The berries are tiny, bursting with taste and loaded with anti oxidants. My uncle, above, is a veteran blueberry picker. He even goes into the bush without a whistle! Blueberry picking is very hard work. The summer sun is hot, the bushes are very low and the basket keeps falling over. I tried to go for blueberries growing in the shade. My delicate yoga back couldn't take the strain of it all. While I was huffing and puffing, my uncle filled three baskets!
4 cups wild hand picked blueberries (or store bought)
1/8 cup maple syrup (or to taste)
4 Tablespoons kuzu dissolved in cold water or apple juice
pinch sea salt
zest of one lemon
Combine the above ingredients and set aside while preparing the pie crust.
I used the basic pie crust recipe:
3 cups flour (unbleached white, soft whole wheat or a combo)
1/2 cup sesame oil (or olive oil)
pinch sea salt dissolved in about 1/2 cup very cold water
The tricky part to the dough is achieving the right consistency so that it is not too dry or too wet. This comes with practice. Humidity or dryness in the atmosphere, the batch of flour and overhandling all affect the quality of the dough.
Roll out one of the balls between two sheets of parchment paper. \Peel off the top layer of parchment paper and place that side of the dough on the pie plate. Peel off the top layer of parchment paper. Fill with blueberry filling. Repeat for top crust or you might want to make a lattice top as above.
Bake at 350 degrees for about 45 minutes. The pie is ready when the filling bubbles and the crust is golden brown. So start to check your pie at the 40 minute mark!