Deep-dish Blueberry Pie with Cream Biscuit Crust
There isn’t much difference between this pie and what we normally call a cobbler, except that this has much more fruit in relation to the crust. The blueberries have no thickeners added to mar their natural flavor and juiciness, so the filling is quite soupy.
Deep-dish Blueberry Pie with Cream Biscuit Crust
There isn’t much difference between this pie and what we normally call a cobbler, except that this has much more fruit in relation to the crust. The blueberries have no thickeners added to mar their natural flavor and juiciness, so the filling is quite soupy.
Here come the blueberries!
I know I say this about far too many things, but I love blueberries. The best berry for baking as far as I'm concerned, they become moist, tender, exquisitely perfumed and just plain addictive once they're baked in a cake like the one below. If you're interested in the history of the modern blueberry take a look at my article, Mother of the Blues, in the current June/July issue of Saveur magazine No. 148. It should be available at saveur.com once the next issue is out.
Try this recipe, you'll be glad you did:
