Blueberry patch yields tasty treats

Fall is in the air. Yellow leaves are falling from trees, bushes are turning bright red, and, much to the delight of many Valley residents, blueberries are ripe for the picking.

Last week was prime time for blueberry picking, and in turn, for the heavenly aroma of pies, muffins and jams filling kitchens around the Valley.

Picking blueberries is an adventure in itself. Even if you don't like the tart pies, tasty muffins or sweet jellies, just getting outside and picking berries can be worth the time.

Hiking through Alaska's backcountry in mid-September in search of berries means a chill in the air, bright colors, and plenty of trails leading in numerous directions.

Once blueberries are found, it is time to pick, pick, pick. Jams, pies and other pastries require lots of blueberries -- It takes about five cups of blueberries to make an average-sized pie, for example -- and that requires plenty of time spent getting blue hands and arms.

Picking berries is a great way for families to spend time together in the great outdoors, just before snow falls. Follow that up with time spent baking muffins or canning jelly, and it makes for a great family afternoon.

Blueberry

Pie

Pie crust

(makes two 9- to 10-inch single-crust pie shells)

2 cups all purpose flour

1 tsp. salt

1 rounded cup Crisco shortening

1 cup ice-cold water

Mix together the flour and salt. Add the shortening and use a fork to gently cut it into the flour/salt mixture, until it is the texture of coarse cornmeal. Add the ice-cold water gradually and toss it with the flour mixture, until the mixture is the texture of slightly wet biscuit dough.

Divide into two pieces and roll each piece out on a pastry board (or a clean, damp counter covered with waxed paper). Place each piece into its own pie plate and gently form it to the plate. Leave it slightly loose.

Trim the dough off about an inch around the rim of the plate. Fold the dough under at the rim and crimp. Place a sheet of aluminum foil on top of the crust and gently form it to the shape of the pie plates. Pour about a pound of raw beans or rice (reserved for this purpose) into the foil.

Bake the shells in a 450 degrees Fahrenheit oven (10 degrees less if the pie plate is glass) for 10 to 12 minutes, or until the crust is golden.

Remove foil and rice/beans. Fill as desired.

Blueberry pie filling

(sufficient for two 9- to 10-inch blueberry pies)

10 cups of blueberries

2 cups sugar

2 cups water

6 Tbsp cornstarch

Place two cups of the berries, 1 1-2 cups sugar and 1 1-2 cups water in a heavy saucepan and bring to a boil. Mix together the cornstarch, and remaining water and sugar in separate container. Add the cornstarch mixture to the blueberry mixture. Cook, stirring regularly, until the mixture thickens.

Put 4 cups of uncooked berries into each of two prepared, baked pie crusts. Pour the cooked blueberry mixture on top of the uncooked berries, and gently spread until the cooked mixture has seeped. Chill the pies.

Serve with fresh whipped cream spread on top.