July 7, 2013

It's blueberry season in Oregon!


On Friday I took my stepsister Remi's advice and headed out to Sauvie Island Farms to pick blueberries ($2/lb); the berries were large, sweet and easy picking.

And I got two large mixing bowl's worth for $11!

I froze some of them, left a bunch out for eating, and decided to make a couple of mini pies. I thought we'd freeze one and eat the other, but they were just too delicious...

I used the crust recipe from the book A Passion for Baking (All-Butter, One-Egg Pie Dough) and the pie filling recipe from here. I varied the filling by using 4 TB of cornstarch and replacing one cup of blueberries with one cup of raspberries. I also reduced the temp to 400º and the bake time to 30 minutes since the pies were so small - perfect!

Since I was in the baking mood, I also made a loaf of Sally Lunn Bread, and on Saturday used the day-old bread to make french toast, using Alton Brown's recipe. While the recipe required more steps than I've ever taken to make french toast, this turned out to be my best french toast ever. So that's saying something for Alton Brown (and the blueberries)!

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