Blueberry Pie

Makes 6-8 ramekins or 1 (9-inch) pie. Recipe is by Teresa B. Day.

1 pie crust

½ cup granulated sugar

½ cup all-purpose flour

½ teaspoon nutmeg

4 cups fresh blueberries

2 tablespoons lemon juice

1 teaspoon vanilla

¼ cup honey

1 egg

1 tablespoon milk

2 tablespoons raw sugar (We used vanilla bean sugar from Red Stick Spice Company.)

1. Preheat oven to 425 F. Prepare pie crust.

2. In a large bowl, whisk together sugar, flour and nutmeg.

3. Add blueberries, lemon juice, vanilla and honey. Gently stir to coat without smashing the berries.

4. Divide the mixture into buttered ramekins and place strips of crust in a basket pattern over the tops. For a pie, prebake the crust for 10 minutes then fill with blueberry mixture.

5. Whisk together the egg and milk. Brush this onto the crusts then sprinkle with raw sugar.

6. Bake ramekins for 20 minutes and pie for 30 minutes or until golden brown and bubbly. Serve warm or at room temperature.

Basic Pie Crust

Makes 1 (9-inch) pie

1/3 cup coconut oil or shortening

1 cup all-purpose flour

¼ teaspoon salt

1 teaspoon sugar

2 tablespoons cold water

1. Preheat oven to 425 F.

2. Cut the coconut oil or shortening into the flour, salt and sugar until you have coarse crumbs.

3. Stir in the cold water one tablespoon at a time until the dough is moist and can be formed into a ball. Add more water if needed.

4. Roll the dough to two inches larger than your pan or large enough to cut out round shapes of dough for medium ramekins. Cut the rest of the dough into strips and alternate the strips into a basket weave pattern and place on top of the pies.

5. For one 9-inch pie, place the crust onto a buttered pie plate and prebake for 5 to 8 minutes.


Blackberry Lavender Ice Cream

1 cup milk

1 cup blackberries, mashed

1 teaspoon dried lavender flowers

2 egg yolks

½ cup sugar

¼ teaspoon salt

2 cups heavy whipping cream

2 teaspoons vanilla

1. Heat milk, blackberries and lavender in a small saucepan until it reaches a simmer, then remove from heat and set aside to steep for 5 minutes. Strain and return the mixture to the pan.

2. Beat the egg yolks and sugar in a medium bowl. Slowly add the warm milk mixture to the egg mixture.

3. Return to the sauce pan and cook over low heat until thickened slightly. Do not boil.

4. Let cool to room temperature. Add salt, cream and vanilla.

5. Chill in an ice cream machine or in freezer-safe dish.