Saturday, August 11, 2012

La Saison Des Bleuets~

Blueberry Season~
Thursday I went blueberry picking with one of my daughters and Noah~U~Pick~
It was so nice..I had a lot to do that day and questioned my reasoning but you never know when the opportunity will arise again..We got to Quinn Farm at about 10.AM.. and it was perfect timing..Hardly anyone there.People started arriving just before lunch..
They give you a 3 liter container for $13.00 and there is a $2.00 admittance fee..Noah and his mommy took a basket and so did I..
Rows upon rows of beautifully lush blueberry plants..
A few equipment..sweet little store..and animals to peek at and pet~!
Noah was a scream..because his mom's basket wasn't getting as full as mine as fast:)

You are allowed to snack on the bushes while picking..but Noah figured out it was easier to eat the ones in the basket:)
He kept saying:"These are Delicious"~:)
His mom kept saying Noah eat the ones on the bushes:)
With all due respect Noah helped fill his mommy's basket and mine:)

We spent about 2 hours and it flew by..

He enjoyed the well as the berries..
My husband LOVES these blueberries..I had promised to make him a blueberry tart~
And of course I promised Noah to make him a pie~
He never forgets a thing ..I knew I would be held to my word:)

So yesterday..Friday..not a particularly pretty day here..I set out to make good my promises..W/ a usual tart..
But for the pies..I decided to try a new recipe and I chose Dorie Greenspan's..from her wonderful book..
Baking..From My Home To Yours..

They are so good..I made 2 little pocket hearts..and 5 mini pies..I hope he liked his monogram:)
AS for me? I have been enjoying them by the handful..and in my yogurts..
I will make something else..but not sure what yet.
I hope we get to go back next yr.
It was such a pleasant morning.Loved it~

La Recette~

Filling 2 1/2 pints fresh blueberries (5 cups) 1 cup sugar, or a little more, to taste, plus more for dusting 1/2 cup all purpose flour 1 pinch salt 1/2 lemon, zest of, Coarsely grated 1 dash fresh lemon juice, or a little more, to taste 1/4 cup dry bread, crumbs (you can use packaged unseasoned crumbs) 1 large egg, beaten with 1 tsp of water, for egg wash sugar, for dusting Directions: 1 FOR THE PIE DOUGH: Put the flour, sugar, and salt in a food processor fitted with a metal blade, pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing- what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tbsps of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the bowl and onto a work surface. 2 Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough for at least 1 hour before rolling (if your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge). 3 To Roll Out the Dough: Have a buttered 9 inch pie plate at hand. You can roll the dough out onto a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. If you're working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to life the paper, plastic, or cover frequently so that it doesn't roll into the dough and form creases. If you've got time, slide the rolled out dough into the fridge for about 20 minutes to rest and firm up. 4 FOR THE PIE: Butter a 9-inch Pyrex pie plate. Working on a well-floured surface (or between wax paper or plastic wrap), roll out one piece of the dough to a thickness of about 1/8th inch. Fit the dough onto the buttered pie plate and trim the edges to a 1/2 inch overhang. Roll the other piece of dough into a 1/8 inch thick circle and place it on a baking sheet lined with parchment or a silicone mat. Cover both the circle and the pie plate with plastic wrap and refrigerate while you pre-heat the oven and prepare the filling. 5 Getting Ready to Bake: Position a rack in the lower third of the oven and pre-heat the oven to 425°F. 6 Put the berries in a large bowl and gently stir in the sugar, flour, salt, zest and juice; let sit for about 5 minutes. Taste the filling and add more sugar and/or lemon juice, if needed. 7 Remove the pie shell and top crust from the refrigerator. Sprinkle an even layer of the breadcrumbs over the bottom of the shell. Give the filling a last stir and turn it into the crust. 8 Using your fingertips, moisten the rim of the bottom crust with a little cold water. Center the top crust over the filling and gently press the top crust against the bottom. Either fold the overhang from the top crust under the bottom crust and crimp the edges attractively or press the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate. If you've pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely. Using a small, sharp knife, cut 4 slits in the top crust crust and cut a circle out of the center, then lift the plate onto the baking sheet. (If you have time, refrigerate the pie for about 30 minutes. The pie can also be wrapped airtight and frozen for up to 2 months. Glaze and sugar it before you put it in the over and add at least 15 minutes to the baking time). 9 Brush the top crust with the egg wash, then sprinkle the crust with a little sugar, just to give it sparkle. 10 Bake the pie for 30 minutes. Reduce oven temperature to 375 F, and bake the pie for another 30 minutes or so (total baking time is about an hour) or until the crust is a beautiful golden brown and the filling is bubbling up through the slits. If the crust seems to be browning too quickly, make a loose foil tent for the pie. 11 Transfer the pie to a rack and let it cool and settle for at least 30 minutes before serving.
My Notes~ I used my own pie I am only putting the filling recipe:)



  1. Bonjour Monique, un endroit fantastique que tu nous présentes. Est-ce que c'est près de chez toi? Mon chum monte à Gatineau dans deux semaines, je pourrais lui demander d'y passer. En passant ton petit fils est très brillant, car c'est vrai qu'on en mange plus directement du panier et ils sont déjà tout beaux sans besoin de vérifier. Bonne journée!!

  2. Blueberry tart ~ yum, yum. Like you, I eat them in my yogurt, but my chef recently made a blueberry pound cake to experiment with adding cardamon seeds. The cake is delicious. I'm still not sure I like the addition of the cardamon. ;-) I will send the recipe to you......Sarah

  3. I love cardamom Sarah I would appreciate it thanks so much~
    Bonjour Josée..L'endroit se nomme La Ferme Quinn..
    C'est environ 20 minutes d'içi.. vois-tu j'ai rencontré ma fille chez nous sommes partis de là nous trois..

    En revenant nous avons pris le bord de l'eau..
    C'est bien plaisant et la qualité des bleuets est très bonne:)
    Je t'écris en privé pour être certaine que tu as les infos:)

  4. Un fruit bien délicieux, mais je préfère la myrtille, qui a plus de saveurs. Bises

  5. vois qu'il y a une différence entre la myrtille et le bleuet mais pas à l'oeil nu..En faisant une ou deux petites comprends.
    Le bleuet pousse à environ 1 mètre du sol et la myrtille ras le sol:)
    L'un est commun à l'Amérique du Nord et l'autre à l'Europe.
    Si jamais j'en vois au marché..j'en achètent! Je veux goûter la différence..J'aimerais mieux m'y rendre directement et goûter sur les lieux..En France!:)
    Merçi de cette information.

  6. Hi, just stumbled upon your beautiful blog. I absolutely loved it. Your photos are fantastic! Will return soon. Thanks for sharing.

  7. What a lovely day to share with your family. I know you must of enjoyed the company as much as the blueberries. I love the photo mosaics.

  8. ooo there is nothing like a blueberry pie! and adorable embroidery :)

  9. Adorable pies...Your site is so homey. I'd love to browse through your pictures, I feel like I am at home and smelling mom's cookin'.
    Anyhoo, we have just recently launched a food photo submission site, that allows you to showcase all your great work and share it with all of our visitors. Your phenomenal photos have caught our attention. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! (sorry for the blatant shameless plug)!

  10. I thought the only reason you picked blueberries was so you could eat them along the way. (smile). How fun to pick them with your family Monique.

    Blueberries down south haven't been prolific this year. Your pie is so pretty and I love the N in the middle. Hope you have a great Sunday.

  11. I would pick blueberries too if I had an adorable little helper like Noah.

    Love your photos Monique.~Ann

  12. Merci beaucoup Monique, tu es très gentille. Je vais voir sur leur site pour plus d'infos. Bonne journée!! xx

  13. makes all the difference.You will one day:)Maybe a Noelle:) Not a Noah..but you will.

    Bon Dimanche!And you too Sam..I just read a Pig in Provence and thought of you in St -R:)Did you read it?
    Thank you for enjoying my outing everyone.

  14. Gorgeous post...your little helper is so sweet.
    I love the embroidery jam tops.
    Have a great week

  15. These are a thing of beauty, almost too good to eat...I did say almost.

  16. You have been a very busy lady. I like to call days like this "forever moments" and you have pictures too!
    A little update on my Give Away...YOU are the winner!
    Please send me your postal information to
    Thanks for all your visits and comments, they always bring a smile to my face.

  17. I've only picked wild blueberries years and years ago in northern Wisconsin when my parents had a vacation home there. How delicious and fresh and so good for you too. I'm glad you took the time to go - it must have been fun and relaxing. Delicious treats you made with those bleuets :)

  18. Hi Monique,
    Those blueberries look so sweet, but not half as sweet as your handsome grandson, Noah. Bet he loved the pies and tarts too.

  19. This sounds like such a lovely day - I wish there was a pick your own farm near me! The monogrammed pies are so adorable, and the tart looks stunning :)

  20. I am so fortunate to have 4 little men in my life:)
    And I am fortunate my DD knew of this place and asked me along.Thank you for your nice comments.
    There's a little part of me that loves to share the little ones..As many of you mom never knew my children..She barely knew me!I had no one to say..Look what she did :) and blogging wasn't around..I guess I am making up for lost time with all of you who..bear with me;)Thank you.
    Susan those must be fond memories:)
    Kelley..That is amazing..considering i just always go to your blog because I just like to..the first time you shared your mosaics..I was hooked..That's a long time ago!
    Thank you.

  21. I look forward to trying these sweet little pies....

  22. Beautiful post, Monique. I remember picking wild blueberries in the Georgian Bay area while boating. My mother always made the most divine pie with them. Nothing better than popping those blueberries right off the bush into your mouth!
    Fabulous pies! And one other photo looked like a blueberry clafoutti. Yummy idea.

  23. Exquisite Mme. Magical!!

    Thank you for sharing the beauty with us. xoxo

  24. Beautiful. I really love blueberries, and this post of yours is so inspiring. Love the cute pocket hearts and the embroidery. And I'm sure your embroidered journal was perfect too! ;)
    Big hugs!

  25. We've been enjoying blueberries as well. Your pies look lovely . . . but am loving your little grandson even more. What a sweetie pie. We must capture these moments while we can . . . as they are all too fleeting. Glad you took some time out to enjoy . . . and then you blessed us with your joy as well. How sweet. Love you! xxoo

  26. Blueberries here are like zucchini - so plentiful that I don't know what to do with them all. Thankfully, they freeze beautifully so we can enjoy them all winter. The tart is gorgeous, Monique. Have you shared that recipe before?

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