I really want to go back to Harrietta's Blueberry Hill and pick more blueberries. I would love to try a new variety, maybe the sweet plants in the last row. I needed to use a substantial amount of the blueberries in my refrigerator to warrant a second visit. So, I decided to bake a blueberry pie.
I was also wanting to try the cardamom I recently acquired at Willow Mercantile. I love opening the bottle. It smells earthy, like the damp woods . Yet, there is that orange fruity hint and maybe a bit of eucalyptus.
So I looked through a few recipes including one at Simply Recipes.
Here is my version.
Blueberry Pie (with a dash of cardamom)
6 cups fresh blueberries
3/4 cup sugar
1/4 cup flour
1/4 to 1/2 tsp. cardamom
1/2 tsp. cinnamon
1 tbsp. lemon juice
Preheat your oven to 425 degrees.
Prepare a basic pie pastry.
Line a pie plate with your pastry. Keep this cold until you are ready to use it.
Clean and remove the stems from the blueberries. Place in a large mixing bowl and toss with the lemon juice.
Combine the flour, sugar, cardamom, and cinnamon.
Toss the blueberries with the flour mixture until they are evenly coated. Be gentle yet thorough.
Spoon the blueberry mixture into the pie pastry.
Top with a crumb topping. I used equal parts of brown and white sugar with the flour in this topping. It was an accident but it actually worked well.
Place the pie on a foil covered cookie sheet.
Bake for 20 minutes.
Lower the oven temperature to 350 degrees and bake for 40- 45 minutes longer. The topping will be golden brown and the blueberries will be bubbling.
Cool on a wire rack.