We spent a weekend in Saugatuk, Michigan before school started, and I got to do something I’ve always wanted to do: go Blueberry picking! Fresh picked blueberries do NOT do the grocery store ones any justice. They are so sweet and delicious. I never thought I liked blueberries until I tasted freshly picked ones a few years ago. I made a pie as soon as I got home! I tried a new pie crust; it was a little hard to work with, but I liked the texture once it was baked. This crust would make awesome homeade pop tarts!
3 cups all-purpose flour
1 tsp salt
¾ cup vegetable oil
⅓ cup almond or any non dairy milk plus extra if needed
- Sift the flour, then whisk in the salt and create a little well.
- Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk. I had to add quite a bit extra to hold it together.
- Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
- Divide into two parts.
1 cup fresh blueberries
1/2 to 2/3 cups granulated sugar (depending on the sweetness of your berries)
1 teaspoon ground cinnamon
scant 1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground coriander
3 tablespoons all-purpose flour
1 tablespoon cornstarch
2 teaspoon fresh lemon juice
In a small bowl, whisk together sugar, spices, flour, and cornstarch. Pour the sugar mixture over the berries, and gently toss together with a wooden spoon. Stir in the lemon juice.
Bake in a preheated oven at 425F for 15 minutes, then bake at 375F until the crust is golden and filling is cooked. Usually about another 30-45 minutes.