This is a post about something that everybody loves: PIE!
Well, everybody except my son, that is. He never has had much of a sweet tooth. But that didn’t take away from his love of the experience of baking a blueberry pie.
Last week, we went to Bryant’s Blueberries and picked 3 and a half pounds of juicy blueberries. The next day, we made this bad boy:
The recipe we used was from The Blueberry Blues Cookbook by Jan Fish, which I’d bought at the farm.
I had the ingredients set up on the table before we got started.
Our blueberry pie required a 9-inch double-crust pie pastry, 4 cups of blueberries, 1 cup of sugar (we used organic brown sugar), 1/4 cup of flour (we are gluten-free, so we used buckwheat), 1/4 tsp. of cinnamon, 2 tsp. of lemon juice, and 2 Tbsp. of butter.
Rocket was involved in every step.
First, I poured the blueberries into a strainer and he washed them by himself in the sink.
Next, he poured all the ingredients into a large bowl.
We then mixed it all together. He used the spoon at first, but we both wound up using our hands to make sure it was mixed well. After that, we took a break to wash our hands before continuing with the pie.
Rocket then spooned all the blueberry mix and transferred it into our gluten-free pie crust.
He loved doing this. Cooking with toddlers is wonderful; so many of the skills we aim to expose in tot school are a natural part of the cooking process. This includes pouring, scooping, transferring, and even messy play time!
After transferring, we did some taste testing to be sure it was on the right track to deliciousness. We approved!
Our second pastry crumbled before we could get it on top of the fruit-filled crust. I’m glad it happened because Rocket had so much fun powdering the table with flour and using a rolling pin to flatten out the dough.
This is how our pie looked prior to baking. It may not be the most aesthetically pleasing blueberry pie in the world, but it very well may have been the yummiest!
I let Rocket use a knife, with my supervision, to cut slits in the pie for escape of steam. Then we baked it at 425 degrees for about 35 minutes.
Dad was happy to come home that day!