It’s no surprise to say that I love words—especially written words. Maybe all writers feel this way. I communicate better with what I write that what I say, and, usually, I understand better what I read than what I hear. So when I read Tim’s post below, that’s what I thought: I love reading his perspective, in black and white. I also, in this case, love being reminded of the same arguments I (and he) have to rehearse regularly, to keep creating, to keep learning, to enjoy the process. The bonus is the killer chocolate blueberry pie—a sophisticated take on the classic.
I’m not a baker, but I baked a pretty darn good blueberry chocolate pie. One of the lessons I have been learning in life is that while I might not know how to do something, or maybe I have some interest in doing something but am not very good at it, most of the time, it is still worth doing. Sure, we could discuss how many things there are that people are interested in doing that are not worthwhile or illegal or something. That’s not what I am talking about here. I am talking about the stuff that stretches your mind and perspective. In fact this is the type of thing I have always enjoyed, but Shanna has really helped me see it even better.
Creating things because we are designed to be like our Creator and because it connects with us in deep ways is reason enough to try many new things, regardless of the praise or lack thereof we receive for creating. Trying new things could make us boastful because of everything we have tried, but actually it should make us humble, if we are really being honest with ourselves, because sooner or later we see our lack of ability or weakness. As humans, we are finite. We cannot do everything. We are all fitted to some things better than others, and learning that is actually good. Stay with me.
Doing things that we might not be best fitted for or the best at is worthwhile because it gives us new perspective, appreciation, empathy and satisfaction. We identify in new ways with the people around us when we have tried the things they’ve tried. We learn, and we open up doors of possibility previously shut in our minds. And possibility for good brings hope. That’s one of the things I love about God: All things are possible with Him. Endless possibility for good and endless hope are with Him.
In small ways we can experience the expanded possibility for good every day. We create, we experiment and we try new things. Whether it be trying to fix a car, paint with watercolors, build a house, make a tincture, produce a film or bake a blueberry pie. In time the lessons start to overlap and become stronger within us. The hope that is brought by the possibility for good starts to expand us—make us see with eyes that are wider and broader and more filled with love. And, as we are expanding, by God’s grace, the things that contract us and make us cold and hard and inward—like fear, doubt and worry—start to fade away.
So I’m not a baker but, sometimes I bake—because experimenting and trying things I haven’t mastered are the tools that open doors of possibility.
Blueberry Chocolate Pie
Makes one nine-inch pie, enough for six to eight servings
It seems to me that the combination of blueberry and chocolate does not get enough attention. We always hear about strawberries and chocolate or raspberries and chocolate, but let’s be honest—chocolate goes with just about everything, especially fruits. I have always enjoyed chocolate and blueberries together, and this pie was in mind even while we were picking blueberries. If you love strong, dark chocolate, then you might like this recipe. It is not overly sweet, and the dark chocolate melts in with the blueberry mixture. Personally, I enjoyed it most cold because after the chocolate has melted in the oven amidst the blueberries it re-hardens in the fridge and then you get nice chocolate chunks in your pie. Would also be great with homemade vanilla ice cream (I’ll get right on it)!
5 1/2 cups fresh whole blueberries
1/2 cup coconut sugar
juice of half a lemon
1 3.2-ounce dark chocolate bar, chopped roughly (we used 85% dark)
3 tablespoons of arrowroot starch/powder
Double the crust from the grape galette recipe – one half will make the bottom crust, and one half will make the top crust.
2-3 tablespoons of yogurt or kefir for brushing on crust
Preheat oven to 350F and butter a nine-inch pie plate.
Make the berry filling: Add two cups of the blueberries to a bowl and add the coconut sugar, lemon juice and arrowroot powder. Take a masher or large fork and mash the berries until some of the juices start to flow, and the mixture gets liquidy. All of the berries do not have to be mashed, just enough that the mixture starts to liquify. Add the chopped dark chocolate bar and the rest of the berries. Stir to coat the berries with the mixture. Set aside.
Prepare the pie crust dough: Use the recipe from the grape galette (linked to above) to create the pie dough.
First pie crust dough: Split dough in half, and roll out first half on a floured surface until it is slightly larger than your pie plate. Lay the bottom crust in the pie plate, letting the extra overhang around the edges. Add the blueberry mixture to the pie plate.
Second pie crust dough: Take the remaining half of the dough, roll it out to slightly larger than the pie plate and lay it on top of the blueberry mixture in the pie pan. Use the excess dough around the edges to create a decorative crust by trimming off anything too big, folding over the extras into a crust form and pinching together the crusts and/or using a fork to press them together.
Brush pie with yogurt or kefir, and slide in oven.
Bake at 350 for 60 to 65 minutes, until the crust is golden. Served warm, the pie is like a sophisticated, richer version of blueberry pie; served cold, it’s like blueberry pie with chocolate chunks.