The filling for this hearty dessert tastes especially fresh because it gets only 25 minutes in the oven, and because it’s considerably refreshed by the presence of a whole tablespoon of orange—and, if you want, lemon—zest. I don’t add sugar to the filling, because I don’t like fruit to be cloyingly sweet, but suit yourself. The first piece cut from this pie will usually be a delicious mess.



The crust:
2 cups rolled oats
1 cup all-purpose flour
3/4 cup dark brown sugar
1/2 teaspoon sea salt
1 teaspoon cinnamon
6 grates of nutmeg
1 teaspoon vanilla extract
1 1/2 sticks of butter, melted


Preheat oven to 325 degrees.

Butter a ten-inch glass pie pan. In a food processor fitted with a steel blade, process oats, flour, sugar, salt, cinnamon, nutmeg, and vanilla to blend. Add the melted butter and process just until combined. The dough will be stiff. Press into and up the sides of the prepared pan. Bake for 15 minutes.



The filling:
4 cups blueberries, picked over, washed at the last minute,
and dried gently with paper towels
1 heaping tablespoon orange zest, finely minced
1 teaspoon lemon zest, finely minced (optional)
2 tablespoons all-purpose flour


In a low, wide bowl, gently combine the ingredients. Pour into the prebaked crust and return to the oven for 25 minutes, or just until crust begins to brown lightly. Cool on a wire rack.

Serve warm or at room temperature with a good dollop of crème fraîche or vanilla bean ice cream.

Yield: 1 10-inch pie


Copyright © 1999 - 2007 by Tom Steele. All rights reserved.