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Heartwings Love Notes 991 - Blueberry Pie Disaster

Heartwings says, "If you want to succeed, keep on until you do."

While I have a nice collection of elderly and even some really old cookbooks, I have one I treasure for a particularly special recipe. The cookbook, by Peg Harvey is titled: When the Cook's Away. The recipe is called Roman Blueberry pie. While this name sounds Italian, the pie is not. It is however a very unusual pie. You must read the recipe carefully and follow it exactly or you could have a disaster like I did. The worst thing about that is ruining the very special berries you need to make it. And if you spent hours in the hot sun picking them you would be very sad indeed.

I know this because the first time I made it I didn't read the recipe carefully. It calls for a pie shell you bake before filling. Unfortunately, I created the pie and poured it into the uncooked shell. To make matters worse, I did not realize that I had chosen a pie pan intended to use only for baking a shell. I poured the filling into the pie, put it into the oven, and was horrified when it began leaking out onto the bottom of the oven. The pan had holes in the bottom so a shell would bake well. The unbaked crust let the filling slip though the holes.

The second time I made it, I again somehow misread the recipe. I had followed it carefully, I thought, and created the cooked part that holds the uncooked berries. However, I stirred it for too long and it got hard. It had said stir until thick, but not how thick. Overly zealous, I kept at it and the mixture became rock-like. My grandmother had a saying, "I didn't think and I forgot are the worst excuses of all the lot." So, I sighed and tried again because I also believe that if at first you don't succeed….

This is a wonderful recipe when properly made. I have made it correctly a number of times. Be sure to only use the little wild blueberries. You could even use the frozen ones from Wyman's, the wild Maine ones. It is also true that you might go picking them yourself, if you know where to do that. Those would be the best of course. Or you might luck out and find some for sale. You would need 2 pints or a quart.

You would also need a prebaked pie shell, 2/3 cup sugar, 2 tablespoons cornstarch, and ¼ cup water, plus whipped cream for garnish. To make the pie, Clean and wash toe berries. Take ¾ cup of berries and cook them in ¼ cup water until soft. Puree or put though a sieve. Add 2/3 cups sugar and 2 tablespoons cornstarch. Stir over medium heat until thickened. Chill in the refrigerator until nice and cold. When ready to serve, carefully fold the uncooked berries into the puree and fill a baked pie shell. Garnish with whipped cream and serve. So very tasty, and such a good way to enjoy those berries.

Best of luck with this or any recipe, and may you enjoy the process.

PS Want to share any stories of your own? I love hearing yours as well as sharing mine. Write me at tashahal@aol.com, and for more Love Notes, check my web pages at www.Heartwingsandfriends.com

 

I love to hear from readers and would be honored if you would comment and let me know any suggestions or thoughts. If a friend sent you this, you can sign up at my web site, www.heartwingslovenotes.com, where more love notes can be found in the archives.

Blessings and Best Regards,
Tasha Halpert
 

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