Best Blueberry Pie Ever

July 17, 2012

Blueberry Pie

This is the pie that I made for July 4th, 2010. It is the Best Blueberry Pie Ever!

CRUST: One double recipe for Edna’s Perfect Pie Crust.

2 pounds (6 cups) fresh blueberries, rinsed and stems removed
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup all-purpose flour (for thickening)
1/2 cup sugar
1/4 teaspoon cinnamon

1. Prepare the crust, doubling the recipe. Roll out half of the dough on a lightly floured work surface, about 13 inches in diameter. Fit the dough into a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan. Chill in refrigerator for about 30 minutes.

2. In a small bowl, mix sugar, flour, cinnamon and lemon zest. Place blueberries in a separate large bowl and add lemon juice. Gently stir the dry ingredients into the large bowl and then transfer the entire mixture to the bottom crust of the 9-inch pie pan. Roll out remaining dough to the same size as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Sprinkle the crust with granulated sugar.

3. Optional for Superior Results: At this point you may place the entire pie to the refrigerator to chill until the dough is firm, about 30 minutes.

4. Heat oven to 425°F. Remove the unbaked pie from refrigerator. Score the top pie crust with three cuts to allow steam to escape during baking. Place the pie on the middle rack of the oven with a lined baking pan on the lower rack to catch any spills. Bake for 20 minutes at 425°F. Reduce heat to 350°F and bake for 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack and allow to cool completely before serving. Makes 10-12 servings.

A Photo from Barneykin
Blueberry Pie Originally uploaded by Edna Barney;
Slice of Blueberry Pie Originally uploaded by Edna Barney


Blueberry Belgian Waffles

Originally published on December 16, 2007

This is a quick version of my authentic Belgian Waffle Recipe. I continue to love using my Waring Pro Belgian Waffle Maker. You may serve these with authentic New England maple syrup to go with the blueberries. I like them with whipped cream.

(Makes Six Waffles)

* 1 1/3 cups milk scalded
* 2 tablespoons dried blueberries
* 2 cups biscuit mix, such as Jiffy or Bisquik
* 1 1/8 teaspoons active dry yeast (1/2 packet)
* 1/2 teaspoon freshly grated nutmeg
* 2 eggs, separated
* 2 tablespoons unsalted butter
* 1 teaspoon vanilla extract

Measure the milk and add the dried blueberries to it. Slowly scald the milk in a large heavy saucepan or in the microwave. Add the butter and when it has melted, stir in the vanilla and cool to lukewarm, 105°-110°F. Meanwhile fill a copper mixing bowl with hot tap water. Measure the biscuit mix into another large mixing bowl, adding dried yeast and grated nutmeg. Stir to blend and reserve.

Separate the eggs, adding the whites to the dry, warm copper bowl and the yolks to the lukewarm liquid. Slowly stir the egg yolk mixture until smooth and slowly stir that entire liquid mixture into the flour mixture until smooth. Do not beat, as it is necessary to keep the blueberries intact.

Whip the room-temperature egg whites until stiff peaks form and fold them into the batter.

Preheat your waffle maker on your preferred setting. Setting #4 for the Waring Pro Belgian Waffle Maker achieves a golden brown baked Belgian waffle. You can adjust the browning control if you prefer lighter or darker waffles. The green ready indicator light will turn on and the waffle iron will beep when preheated.

Using the provided measuring scoop, pour the batter into the preheated iron. You may use a heat-proof spatula to spread the batter evenly over the grids, however once you get the knack of pouring the batter evenly you will not need to do this. Close the lid and rotate the waffle iron 180° to the right. Bake until the beeper indicates that the waffle is done. Rotate the waffle iron 180° to the left to open.

For best results, do not open the iron during the cooking of the waffle, as doing so offsets the timing mechanism.

Brockenbrough-Peyton House

November 3, 2009


Port Royal, Virginia

The image, john wilkes booth turned away, was originally uploaded by PreservationNation. It is posted here from flickr

Obama flag

July 17, 2009


The image, Obama flag, was originally uploaded by Robin100. It is posted here from flickr

Neddy’s Choice

January 24, 2007

Neddy’s Choice
A Neddy Christmas
Neddy’s Picks
Neddy’s Genealogy
Neddy’s Kitchen
Gourmet Food
Neddy’s Tea Room
Neddy’s Music
Classical Music
Camera & Photo
Jewelry & Watches
American Revolution
Cliff Barney Faves

Alice and Mushrooms

May 15, 2006

“I suppose I ought to eat or drink something or other; but the great question is, what? The great question certainly was, what? Alice looked all round her at the flowers and the blades of grass, but she did not see anything that looked like the right thing to eat or drink under the circumstances. There was a large mushroom growing near her, about the same height as herself; and when she had looked under it, and on both sides of it, and behind it, it occurred to her that she might as well look and see what was on the top of it.”

Alice’s Adventures In Wonderland by Lewis Carroll ~ View in context

Portrait of Me, 1974The Following are links to Neddy’s writings from “Neddy’s Blatherings”:

Good Friday

April 14, 2006


“Today there is hung upon the Tree, He that suspended the earth upon the waters. A crown of thorns is placed upon Him Who is the King of the Angels. With false purple is He wrapped about, He that wrappeth the Heavens with clouds. Buffetings did He receive, Who freed Adam in the Jordan. With nails was He affixed, He that is the Bridegroom of the Church. With a lance was He pierced, He that is the Son of the Virgin. We venerate Thy Passion, O Christ. Show also unto us Thy glorious Resurrection.” –Service of Matins

The image, The Smith Museum of Stained Glass Windows, was originally uploaded by bluman. It is posted here from flickr