The Blueberry Post

Before I ever dreamt about the day I'd move to Maine, I made a blueberry pie back in Texas. It was the first pie I'd ever made, and one of those things I wanted to prove to myself that I could do. Like most things that I do in the kitchen, it took me a really long time from start to finish to get this thing on the table. I made the dough for the crust, refrigerated it, rolled it out, prepared the filling, let it set...you get the idea. I'm sure this thing took me a good 6 hours from start to finish. It was exhausting, but was incredibly rewarding. Spike still goes on about that first blueberry pie, which is pictured below.

Last week was Spike's 30th birthday. And, you guessed it, he wanted a blueberry pie. Of course, Maine is synonymous with blueberries so it only seemed fitting. Since the fruit is only in season during the summer months, I had to go to the frozen section or pay $3.69 for a HALF pint. Don't get me wrong, I love my husband, but this recipe calls for 6 cups of blueberries! Those better be the best darn tasting blueberries that ever came in contact with my lips. The frozen blueberries were a better deal and from Maine.

The thing about Maine blueberries is that they actually quite small compared with the ones we're all used to (see above). I'd say they're about the size of a pea, sometimes bigger. We can't taste a difference. And the advantage of using a smaller berry is that the pie is jammed full of these things...more berries means a better dessert, right? It's a win/win situation! These days, I take help from the Pillsbury refrigerated pie crusts (mine are still better) and it makes for a pretty decent pie, if I do say so myself. The end result? Spike loved it and that's all that matters!