You won’t find any locally grown sparklers in The Shed, but we do have sweet, juicy blueberries straight from the fields of Quitman, TX. While many of the fruits we enjoy today were introduced from other regions, blueberries are native to North America. These blue beauties are a truly American delight! As we celebrate our community in the land that we love, we can go the extra mile by supporting local agriculture. The blueberries in The Shed have travelled only 87 miles from field to market. Compared to the national average of 1,500 miles traveled for fresh produce, we think these blueberries are one sweet choice! Not only will these berries last much longer, but the flavor is unbeatable for baking and snacking. Be sure to buy 2 pints – one for the 4th of July party, and another for snacking on the way home!

 

BLUEBERRY PIE

INGREDIENTS

  • Homemade or Pre-made Pie Crust
  • 4 Cups Blueberries
  • 1 Cup Sugar
  • 1 Tbsp Lemon Juice
  • ¼ Cup Corn Starch

INSTRUCTIONS

  1. Preheat oven to 400 F.
  2. Mix together blueberries, sugar, lemon juice, and corn starch and set aside for about 15 minutes.
  3. Gently roll out pie crust and drape over a 9.5’ pie pan. Use a fork or thumb to crimp edges or create other design. Reserve excess pie crust and use to cut out star shapes using star-cookie cutters and set aside.
  4. Par-bake pie crust for about 10 minute so until lightly browned. This helps prevent the crust from becoming soggy when making fruit-filling pies! Weight down with dried beans to keep the bottom crust from puffing up.
  5. Remove pie crust from oven and fill with blueberry mixture. If there are too many blueberries, you can mash the blueberries down gently and fill with more. The berries will cook down in oven, so it’s okay if they are mounded high.
  6. Top with pie crust stars previously set aside.
  7. Reduce oven temperature to 350 F, and return filled pie to oven for 30 minutes. After 20 minutes, keep an eye on the pie crust and cover just the rim with aluminum foil if the crust begins to look too dark.
  8. Remove from oven and let cook while the blueberry filling thickens up.