Can’t Get Enough

Seems every time I want to make some type of sweet treat, either apples or blueberries pop up at the head of the line. Maybe it is because I am a Yankee, maybe it the health benefits of blueberries or simple it may be because I just can’t get enough of these berries. I really don’t care, as long as the Maine never runs out, I am a happy chef.

Blueberry Pie Sticks

These little twisty sticks can be a little messy to work with but follow the directions carefully(especially the part where I tell you how much to slather on the dough)and you will be having these crisp, sweet sticks to enjoy with your coffee in the morning. After all, pie for breakfast was common throughout New England’s tasty past, until the affluent society began copying the eating habits of the Europeans during the 16th and 19th centuries. We began to turn away from our hearty breakfasts in lieu of lighter and quicker ways to start our day. I could go on and on regarding the history of breakfast but lets make our own.

2 cups fresh or frozen blueberries
1/2 cup sugar
1 teaspon lemonjuice
Pie dough for 1 single layer pie
1 egg minxed with 2 tablespoons milk
Spicy White Dipping glaze, recipe below

Add the blueberries, sugar and lemon juice to a saucepan. Mash with a potato masher and cook over medium-low heat for 10m mintues. Break up the blueberries while stirring frequently until thickened and saucy. In the meantime, place a strainer over a bowl and pour the blueberry compote into strainer, pressing to remove all the liquid but leaving the skins behind. Place in the refrigerator 30 intues, it will thicken upon cooling because of the natural pection found in blueberries.
Roll out the pie dough to fit a 9 or 10-inch pie pan.
Preheat oven to 425-degrees f.  When cooled, spread blueberry mixture onto one half of the rolled out dough, spreading out thinly(you will thank me for telling you this in a secopnd). Fold the bare half of the dough over the blueberry mixture, pressing around the edge to seal. With your fingers or a pastry brush, glaze the top of the dough with the egg wash. Refrigerate 5 mintues.
With either a pizza cutter or long, sharp(not serrated) knife, cut 3/4-inch wide strips from teh creased side to the edge. On a parchment or waxed paper lined baking pan, remove each dough strip and lay it on the pan. Now twist each dough strand a couple of times. You will  notice some leakage but that can’t be avoided other than sprading out the blueberry mixture thinly.
when all the twists are done, bake for 10-12 mintues, or until the twists are browned. Remvoe and cool 10 minteus before removeing form paper. Serve with Spicy White Dipping Glaze if desired.

Spicy White Dipping Glaze
2 c. powdered sugar
5 T. milk
1 t. cinnamon extract

Mix all ingredients well.