Let me take this opportunity to introduce myself to any of you who may not know me.  I go by “Sister #3” on this blog, which belongs to my eldest sister Kathryne, who you are more likely to know. A while back I was at our family cottage making my mom’s blueberry pie with some wild berries two of my nieces picked for me in the Belair forest.  An activity my mom and I did often when we were both still nimble enough to walk great distances in the heat in order to squat in the forest and collect these precious purple gems.

Although I pretty much have the recipe memorized I had brought a copy of it from a cookbook I had started writing many years ago, just in case I had a particularly brain foggy day.  Under the recipe was a little story that related to the pie.  My sister Kath noticed the paper and suggested I consider publishing some of mine, and our family’s favorite recipes to Food Musings.  

While I had almost completed the above mentioned cookbook, I had found it far to cost prohibitive to print.  Perhaps I’ll tidy it up one day and save a PDF to share with my immediate family members.  But in the meanwhile this is a way for me to share some stories and recipes with them, and any of you who might find them interesting.  

I hope you enjoy the posts and please drop us a line if you have any questions about a recipe.  While they are all tried and true, I don’t profess to be the best recipe creator. More than anything I hope you are inspired to try a new recipe, or pull out some of your family favourites.   

Mom’s Wild Blueberry Pie

3 cups fresh blueberries                       

1/4 cup white sugar

2 tbsp flour                                          

dash of lemon juice  

Pinch of salt

Pie crust made using the recipe on the side of the Tenderflake box. 

Pre-heat oven to 425ºF. Mix together sugar, flour and salt, toss blueberries in mixture. Place in pie crust, drizzle with lemon juice. Cover with pie crust top. Cut slits in the top crust with a knife so that steam can escape while baking.  Bake for 10 minutes at 425º, turn oven down to 350º and cook for another 40 minutes. Let the pie sit for a while before serving. 

WAS YOURS A CAKE FAMILY OR A PIE FAMILY?

It seems like an odd question, but I often ask my friends this.  I don’t think that there is a big difference between a family who ate cake and a family who ate pie.  All I know is that most families were either one or the other. We were definitely a pie family.  We didn’t eat dessert after every dinner, but likely once a week we would have something sweet.  My mom had a talent for finding a sweet treat, even when there was nothing in the house. She and I would often spend an afternoon listening to a record, whether it was Walt Disney’s Dumbo or Mario Lanza’s  we would eat a small dish of peanut butter and maple syrup. Sounds crazy but you should try it sometime!  Mom has passed but I still remember her deep frying donuts at Grand Beach, making Chocolate Puffed Wheat square and delicious cinnamon buns but I don’t recall her ever baking a cake. Pastry on the other hand was my Mothers forte. She made every kind of pie, Rhubarb, Apple, Blueberry, Saskatoon, Lemon, Chocolate, Yummo!  I don’t make very many pies myself, but whenever I do I think of my Mom.  

Kath’s quote:

“Our hobbies include eating pie and thinking about the next time we‘ll be eating pie.

Love never fails.