Pi[e] Day

Pi[e] Day

by Blake Vanfield

March 14th is National Pi Day. Though it’s tempting to contemplate the ratio of your pie plate’s circumference to its diameter, celebrate this mathematical constant by eating a slice! Combining two of my food favorites made in the this valley – Bow Hill's Organic Heirloom Blueberry Powder and freshly milled Cairnspring Mills ‘Cara’flour – can only result in, what locals know as, Magic Skagit. This pie crust is light and delicate, not to mention beautiful.
 
Follow Bow Hill’s blueberry pie filling recipe and let it cool while you prepare the crust. This is a brilliant recipe for utilizing their frozen berries and results in lively and bright berry pie for your table . . . year-round.

Bow Hill Pi[e] Filling
6 cups Bow Hill Blueberries, fresh or frozen
2 tablespoons butter
1 cup sugar
2 tablespoons water
3 tablespoons corn starch
1 tablespoons lemon juice
1 tablespoons fresh basil
 
In a large saucepan, combine blueberries, butter and sugar. Bring to a boil, stirring often. In a separate bowl, mix together water and corn starch; add into the boiling mixture. Boil for 2 more minutes, at this point it should start to thicken. Set aside and cool.

Pi[e] Crust with Bow Hill's Organic Blueberry Heirloom Powder
Recipe by Blake Vanfield
 1 ½ cups flour
2 teaspoons Bow Hill Organic Blueberry Heirloom Powder
½ teaspoon salt
1 stick unsalted butter, cold and cubed
1 egg
Cold water, as needed
 
Pulse dry ingredients (flour, powder and salt) in the food processor. Add butter and pulse until the butter is the size of peas. Add the egg and additional cold water until the crust just binds. Roll to appropriate size and place in pie dish or tart pan. Refrigerate 1 hour to overnight.
 
Preheat oven to 375°F.
 
To blind bake, poke the crust with a fork. Butter a piece of tinfoil and press buttered side down onto the crust. Fill the dish or tart pan with dry beans or pie weights. Bake 20 minutes. Remove the foil and place back in the oven. Bake until done and lightly browned, approximately 10 minutes.
 
Pour the blueberry filling into the cooled crust. Level and chill. Let set.

Makes one 11” crust

Maple Whipped Cream with Bow Hill's Organic Blueberry Heirloom Powder

 1 cup heavy whipping cream
¼ cup sour cream
1 ½ tablespoons maple syrup*
On standby: 2 ½ teaspoons Bow Hill Organic Blueberry Heirloom Powder
 
Whip ingredients together. Dollop onto each slice of pi[e], garnish with a sprinkle of powder and a pansy or mint leaves to add flare.

*Adding maple syrup to the whipped cream is best, as the maple flavor compliments blueberries spectacularly.

Culinarian Blake Vanfield writes recipes, takes photos and hustles after a toddler in Edison, WA. In her spare time she co-manages the Edison Farmers Market and is a marketing consultant for companies in the Skagit Valley “doing well by doing good.” All recipe photos by Blake Vanfield.

Products Featured in this Recipe

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