The Best Blueberry Pie ever!
Okay, really it’s a blueberry crumb cake. I thought I would make one this week in honor of the Chincoteague Blueberry Festival. If you remember the book “Misty of Chincoteague,” this is the same place. It is at the upper end of the Virginia Eastern Shore, right close to the Maryland state line. And this weekend is the big pony swim, where the wild ponies swim across the little channel to the little town of Chincoteague. There is a lot more to the story, as well as the Blueberry Festival, and you can learn all about it by going to ChincoteagueBlueberryFestival.com.
I would tell you all about it, but it happens that I will be out of town this weekend. Timing, people, it’s all about timing. Well, maybe next year. Until then, try this recipe I had clipped from some magazine years ago – it really is the best blueberry pie (cake) ever!
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup all-purpose flour
1/4 cup butter (that’s half a stick for some of us…)
1/2 teaspoon cinnamon
pinch o’ salt
2 drops of vanilla
1 pint blueberries, washed, stems removed
1/4 cup flour
1 1/2 cups (plus 2 tablespoons) all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/3 cup vegetable oil
1/2 cup (plus 2 tablespoons) milk
1 teaspoon vanilla
1. Making the streusel topping
– Mix the streusel ingredients in a small bowl. Blend until it resembles a fine, moist meal.
– Set aside. Don’t eat any. I know it tastes good. Just don’t do it…yet!
2. Preparing the pie plate
– line the bottom and sides of a standard (9 inch or so) GLASS pie dish with wax paper. I just took a big piece, placed it in the dish, and then trimmed it later once the pie filling had been added. By the way, the word GLASS is in all caps for a reason. A metal pie dish will be a disaster, and you will probably need a fire extinguisher later. Keep reading, you will understand…
3. Mixing the pie innards, sometimes referred to as batter for you cake enthusiasts.
– Put the berries in a bowl, add 1/4 cup of flour. Toss until the berries are coated. Remove the berries and place them on a paper towel. Set aside.
– In a large bowl, blend in the remaining dry ingredients. Once thoroughly mixed, make a little volcano – sometimes called “making a well” by people who know. I guess you now know which group I fall into…hee hee hee.
– In a different bowl (I know, I know, this is taking a lot of bowls) mix the non-dry ingredients. I whisked the wet stuff for about a minute. Perfect-o-men-tay.
4. Puttin’ it all together…
– Pour the wet stuff into the dry stuff volcano. Make some sound effects, it helps. “Aye aye ayieeee, not the lava!!!!” Have some fun with it. People will leave you alone; it’ll be great.
– Using a wooden spoon, Chef Rudolf’s rule #2, mix up the erupting volcano until it is like a smooth batter.
– Gently fold in the blueberries.
– Pour the whole mess into the pie dish.
5. Cooking, or is it baking?
– Microwave (yes, that’s right) uncovered for 7 minutes in a 1000 – 1200 watt microwave. If your microwave oven does not automatically spin the dish, make sure you rotate the dish after 4 minutes.
– If you have a 600 – 700 watt microwave oven, cook the pie for 9 minutes.
– If your microwave has less power than the above models, go get a new one and come back and try again! Okay, cook the pie for 10 minutes and check to see if a toothpick stuck in the center comes out clean. You know the deal…if you don’t, ask someone who is over the age of 40.
– Wait a few minutes to eat this pie. The blueberries are like little balls of tasty fire when they come right out of the oven. It will be tough, but you can do it. I have faith!
This works well as an after dinner dessert, as well as a great breakfast treat!
Try it and let me know what you think!