I bought an extra flat of blueberries from my CSA share. Blueberries are my favorite berry of all the berries. I knew I had to make a pie as soon as I got them home! The rest I may just eat by the handful. The recipe for this pie came from Vegan Pie in the Sky by Isa Chandra Moskowitz.
I had a lot of fun making this pie, and it came out tasting pretty delicious. Here is a fun video recording I made while making the pie. Not shown in this video is the olive oil pie crust I made ahead of time.
What should I make next?
Blueberry season is one of my favorite parts of summer (well that and watermelon!), so naturally I now have a large bag of berries in my freezer waiting to be devoured. I usually add frozen berries to my breakfast cereal, or sometimes bake with them. As much as I love pie, and other desserts, I wanted to find a way to use the berries with savory dishes. This led me to make my own homemade chutney. I have been using this sauce in every place I can think of, such as chickpea cutlets, inside wraps, or on veggie burgers. I am not sure I have ever made a chutney like this before so I started with this Tangy Blueberry Chutney recipe. I decided to leave out the raisins, and added fresh ginger and mint.
- 1 medium chopped onion
- 4 garlic cloves, minced
- 1 Tbl. minced ginger
- 1/4 cup apple cider vinegar
- 1 cup blueberries
- 1/2 cup fresh chopped mint
In a small saucepan, combine onion, garlic, ginger, sugar, and vinegar, and bring to a boil. Reduce heat, and simmer until the sugar is dissolved. Next add 1/2 of the berries, and simmer until mixture has a sauce-like consistency. Add the remaining blueberries, and mint allow to cook for about 1 minute.