Big, fat, juicy blueberries finally arrived at the farm. I scooped up several pints and to make pies for today’s picnic. Is there anything more quintessentially summer than blueberry pie on the 4th of July? Luckily, the farm had rhubarb too so I decided to make blueberry rhubarb pie with a bit of crumble on top. But first, I decided to visit Walden Pond.
Walden Pond is, of course, where Henry David Thoreau crafted his famous essay on nature and self-reliance, Walden. The pond and it’s surrounding land and trails have been a popular attraction for writers, swimmers, hikers and budding transcendentalists alike.
You may not know this but in 1990 Walden Pond was under threat of development until the lead singer of the Eagles and independent artist, Don Henley, stepped up to fight for preservation. Thanks to his efforts, Walden Pond is safe from condominium developers. Thank you Don Henley.
Not only is Walden Pond beautiful, it’s a cherished part of New England that’s enjoyed by people from all over the world. People swim, picnic, hike, canoe, fish, explore and simply enjoy languid summer days with family and friends. You can park there all day for $5 or it’s a 1.5 mile walk or 5 minute taxi ride from the local train station. I definitely recommend visiting but do check their Twitter feed because they only allow a certain number of visitors at any one time. There’s nothing like a day out in the fresh air.
Once I finished my hike, I headed back to make the blueberry rhubarb crumb pie. The pie is so tasty it’s a good thing I made two. And don’t worry, there will be ice cream too. Plenty of pie and ice cream. Happy Birthday America. This pie is for you.
“Happiness is like a butterfly; the more you chase it, the more it will elude you, but if you turn your attention to other things, it will come and sit softly on your shoulder.”
― Henry David Thoreau
Blueberry Rhubarb Crumb Pie
Double Pie Crust Recipe
2 1/2 c (360 g) all purpose flour
3/4 tsp (2 g) salt
1 tsp (4 g) sugar
16 tbs (228 g) unsalted butter, cut into cubes
3 tsp (15 g) cider vinegar
1/2 c (100 ml) ice water
Place dry ingredients in food processor. Add butter and pulse until mixture resembles coarse meal. Add cider and half of the water. Pulse until dough begins to come together. If necessary, add water a teaspoon at a time until dough sticks together but is not wet. Divide dough in half. Flatten into discs and wrap each half in plastic. Refrigerate for 30 minutes.
Roll one half of dough into an 8″ pie plate. Set aside.
Preheat oven to 425º F, 218º C
Blueberry Rhubarb Filling
juice of one lemon
3.5 c (475 g) diced rhubarb
3 c (405) blueberries
2 tbs (10 g) organic cornstarch
Stir ingredients together. Pour into pie crust.
8 tbs (115 g) unsalted butter
1/2 c (80 g) light brown sugar, densely packed
3/4 c (100 g) all purpose flour
1 c (105 g) oats
Pulse the ingredients in a food processor until you have a nice crumbly topping.
Sprinkle topping over top of pie.
Bake 35-45 minutes or until pie crust is cooked and juices begin to bubble.