Thank you Joy Betesh for sharing a bit of your summer fun with us!! Cant wait to take the kids to the blueberry farm! Marlene
Every summer we go blueberry picking at Emery’s Blueberry Farm in New Egypt, NJ. www.emerysfarm.com
It is fantastic and so much fun! A tractor pulled wagon takes you out to the blueberry fields and they give you a bucket to tie around your waist.(You feel like Huckleberry Finn!) The blueberries are organic…so you pick some and then eat some. They are delicious and so healthy…..by the end of the day you feel so much smarter!!
We pick about 15 pounds of blueberries and freeze them on a tray. We eat them all winter and before you know it, it’s summer and time to go blueberry picking again!
Every Friday night we have pie for dessert, apple pie, peach pie, strawberry rhubarb pie……but everyone loves blueberry pie the best.
Here’s my recipe for Blueberry pie made with an oil pie crust that is so easy, parve and delicious!
So Easy Pareve Pie Crust:
- 1 1/2 cups of flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 2 tablespoons water
Mix flour salt and sugar together, add oil and water and m ix with wooden spoon till forms a ball.
Roll out dough between 2 pieces of wax paper and turn into a 8 inch pyrex pie plate
Trim edges and reserve for lattice topping.
- 3 Cups Fresh or Frozen Blueberries
- 1/4 Cup sugar(or more if you like it sweet rather than tart)
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/8 cup flour
Mix all ingredients together in a bowl
Pour into pie plate and top with lattice strips and sprinkle with cinnamon and sugar
Bake at 350 degrees till golden brown and bubbly about 45-50 minutes.
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