What’s better than watching the people you love most do what they love most? For Jim, what she loves most has always been behind the scenes in the kitchen. There, or at a coffee shop with friends. Food has always been a vehicle for conversation, a way to love others. As kids, I would sneak into the kitchen and steal fistfuls of Grandma Veurink’s cookies to be enjoyed on the porch with only Peter the stray cat as company. She, in turn, would spend hours with Grandma in the kitchen, asking questions about how long to set out the butter or the importance of sifting the flour. Food enabled conversation.
Recently, she’s been placed in charge of dessert for all family gathers on my mom’s side unanimously. I’ve attempted, but how many failed vegan cakes are enough? Our beloved family from Michigan was in town for the weekend, so Jim got right to work, deciding on her crowd pleasing pies as the perfect send off after lunch.
I love to watch her bake so much-she’s calm, precise, but still her smiling, generous self. By generous, I mean she usually allows me taste tests along the way. Last weekend, I decided to document the process, since I won’t always be there to put Carole King on the turntable and ask the difference between salted and unsalted butter.
And Jim was kind enough to share her Blueberry Pie Recipe, the perfect summer dessert. She usually whips cream to go with it, but don’t expect that kind of service from just anyone.
Jim's Blueberry Pie
3/4 Cup White Sugar
3 Tablespoons Cornstarch
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon
1 Tablespoon Butter
4 Cups Blueberries
Crust (here's where things get tricky. Jim always uses this crust recipe and it's amazing, but I know that if I had to make a pie I would be picking up a premade crust. Whatever you do, the lattice is key to giving the pie Instagram potential.)
1. Preheat oven to 425 degrees
2. Mix the dry and add blueberries. Then pour this mixture into a pie crust lined pie dish and dot with butter.
3. Cut the rest of the crust into 1/2 inch strips and create lattice.
4. Bake pie for 50 minutes or until golden brown.
Serve with fresh whipped cream.