BAKE A PIE FOR YOUR MUSE

One of the first posts I made here on the Garden concerned a dinner I enjoyed at the home of writer, Marilynne Robinson and her former husband, Fred. I gushed longingly over a blueberry pie Marilynne had made, a concoction as magical and evanescent as the evening itself. Then I confessed I had been searching for the recipe ever since--to no avail.

After posting my entry, the magic of the blueberry pie continued. I was contacted by writer, Susan Messer who swore she had the recipe for the pastry I'd described. Ever since the pie brought us together, Susan and I have shared a wonderful correspondence; we've exchanged insights over our novels in progress, the constant struggle to balance renumerative work with the work of our minds and hearts, and much more. She even did a couple of guest blogs for me over at I'M REALLY NOT A WAITRESS. Thus the magic of the pie was spread to the many readers who were engaged, amused, and inspired by her pieces.

Since it was the magnificent blueberry that brought us together, we planned to do something special in its honor. My yard was piled high with snow and Susan was braving the legendary Chicago winds when we first began dreaming of blueberry season. Thus, the scheme of baking a pie for our insatiable muses was born.



A few weeks ago, Susan sent me her recipe. It is very much like the one I remember except that Susan layers the whipped cream beneath the blueberries, and Marilynne's hand whipped cream was on top.
Susan made her pie last week; I'm scheduled to make mine on Tuesday. If anyone else would like to join us, please do! Why? Because it's August, because the literary muses are hungry, and because they're known to have a particularly affinity for the color blue.

The recipe follows:

THE OFFICIAL LITERARY BLUES PIE

A one crust pie shell (Use pate brisee if feeling ambitious or if you have a particularly demanding muse.)
3/4 cup plus 2 tsp sugar
3 tablespoons corn starch
1/8 tsp salt
1 tablespoon lemon juice
4 cups blueberries, rinsed
1 tablespoon unsalted butter
1 cup well chilled heavy cream
1/4 tsp vanilla

Roll out the dough. Line with foil and fill the foil with rice. Bake in the lower third of a preheated 425 degree oven for 10 minutes. Remove foil and rice and bake
10 - 15 minutes more. Cool on rack.

In saucepan combine 3/4 c. sugar, cornstarch, salt, lemon juice and 1 1/2 c. berries. Cook over moderate heat, stirring for 4 -5 minutes. until it is thickened. Remove the pan from heat, stir in butter and the remaining 2 1/2 c. blueberries. Let mix cool to room temperature. Chill for 15 minutes and stir gently.

Whip the cream until it holds soft peaks, add remaining 2 tsp. sugar and vanilla. Beat until it holds stiff peak. Spread whipped cream in pie shell with a spatula. top it with the blueberry mixture. Chll the pie for 1 -12 hours.

And oh yes, don't forget the most important ingredients of all: Eat it with good company and make sure you discuss something literary while you're enjoying your pie. Then sit back and wait for the magic. I expect a full report.