Food Story: Heidi & Berry Ramekin Pies – National Blueberry Pie Day

Welcome to National Blueberry Pie Day and to our second guest blogger on Food Stories. I’m so excited to have Heidi at Young Grasshopper offer her wit and wisdom to our site on this great national food holiday. Take it away, Heidi …

Berry Ramekin Pies

I’m very happy to have the opportunity to meet the Food Stories’ followers on this auspicious food holiday: National Blueberry Pie Day. I’ve followed C.J. and her stories since she began and love her take on food. When I saw she was looking for folks to celebrate food with her, this just seemed the perfect holiday for me to pop in with my food stories. You see, my Mom Ruthie was a huge fan of the Blueberry Pie and she would spend endless hours picking blueberries in Vermont and then more hours baking the perfect pie. As her Alzheimer’s Disease progressed baking was a challenge UNLESS someone could read the recipe step by step with her and together my Mom & I baked many blueberry pies that way, extending her baking {which brought her and the happy eaters much joy}. I, however, am not a gifted baker and so although I have a great story about Blueberry Pies I thought I’d celebrate small scale with some Berry Ramekin Pies…. they turned out delicious & beautiful. We celebrated a little Ruthie with these, hope you will use this recipe to celebrate as well.

Recipe Inspired by Ruthie & Adapted from Fifteen Spatulas
WHAT YOU NEED:
4 cups berries{I used a mix of blueberries, blackberries, and raspberries}
1 tbsp corn starch
2 tbsp lemon juice
zest of 1 orange
1/2 cup evaporated cane juice {or sugar if you prefer}
1/2 tsp ground cinnamon
Pillsbury Pie Crust
WHAT YOU DO:

 

~Preheat your oven to 400 degrees.



~Mix the berries, evaporated cane juice, orange zest, cinnamon, and lemon juice
 together in a bowl. Let this stand for at least 30 minutes.

~Fill your ramekins with the berries {I had two sizes}. Mound them a little in the center, as they will cook down a bit {if you don’t want to them bubble over only fill 3/4 instead BUT they will cook down A LOT and seem a little empty, I don’t mind the bubbling over :)}.

~Take your pie crust out and put a ramekin down on a corner of the dough and cut a circle of dough that is a little larger than the ramekin.  I found a “sandwich” cutter than was perfect size.


~Only my larger ramekins I tucked the crust in on but on the smaller I overlapped and cut an “X” in the middle of the circle and placed the dough on top of the ramekin. Crimp the edges around the rim. 
After 20 minutes
After 35 minutes
~Bake at 400 degrees for 20 minutes. Check the pies and turn the heat down to 350 degrees and bake another 10-15 minutes, they will be golden brown
    We served them hot over ice cream…. they were awesome.
p.s. because I made so many I but them in tupperware and they were dessert for the week for David & my Dad in perfect portion size!

Kady Picking blueberries in
Vermont circa 2005
Ruthie in the blueberry patch
Dylan & Nana
a/k/a Ruthie

Thanks for letting me visit…. hope you’ll stop by Young Grasshopper and see what we’re up to over there :)

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Berry Ramekin Pies

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What do you think?

  1. Thank you so much for this post! I wanted to give my dad a set of ramekins for Christmas, because he loves to cook. After reading this, I’m thinking it’d be great to put together a gift basket of ingredients–and I could include your recipe! Also, thanks for including your own personal story for this post.

  2. those pies look fantastic! great post!

  3. I love this story.

  4. Aw I love your story about your mom Heidi, those are such sweet memories! And your pies are too cute, I really like the little individual pots their in, it makes them even more special :)

  5. I just LOVE food holidays! These are a fantastic way to celebrate blueberry pie :)
    Parsley Sage recently posted … Coconut Banana BreadMy Profile

  6. What a great guest post and wonderful tribute to Ruthie!
    Annie Oakley’s Kitchen recently posted … TiramisuMy Profile

  7. I get up in the morning for food stories. What is more connected to people and life than food? Lovely remembrance Heidi – and those sweet pies would have a loving home in my kitchen.

  8. This story brought a tear to my eye’s! My grandmother was from Vermont and moved to Oregon before I was thought of but she was always super fond of blueberries. We had several bushes growing up and we would head out to pick enough to fill the freezer in the summer time! She love blueberry pie and this looks delish! I am new to your site and I’m off to take a look around! Have a great weekend!
    serena recently posted … Italian Wedding Soup With MeatballsMy Profile

  9. I didn’t even know that today is National Blueberry Day, I made some raspberry bars, but I would’ve bought some blueberries if I knew!! However, these pies look delicious!
    Catalina recently posted … Sourdough Garlic Bread with Cheese and HerbsMy Profile

  10. I loved reading this story and I’m so glad you enjoyed the ramekin pies!!!!
    Joanne recently posted … Introducing the new Fifteen Spatulas + Caramelized Onion and Gruyere FoccaciaMy Profile

  11. Fabulous guest post which has inspired me to buy some blueberries asap :D

    Cheers
    Choc Chip Uru
    Choc Chip Uru recently posted … A Belated Tribute: Anzac Day 2012My Profile

  12. These look great and I love that you did mini versions. I think I’m feeling inspired…

  13. Thank you CJ for having me over here today and for motivating me to write this post and memorialize another special food story :)
    Heidi recently posted … Happy National Blueberry Pie Day & A Guest PostMy Profile

  14. I loved the story about baking with your mother, Heidi. I think so many of our “food stories” tie to those that we love.

    Also, these are BEAUTIFUL!
    Jen recently posted … What’s Been Happenin’ In The Cocina ~ 4/28/12My Profile

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