Johnny Burleson and Walter Clark are the current residents and custodians of Old Orchard Creek, an historic Appalachian farm in the stunning Blue Ridge Mountains of North Carolina. Swansie Shepherd was a member of the family that once lived on the land and planted a huge blueberry patch. This is Swansie’s recipe, just as he wrote it by hand on a slip of scrap paper many years ago.
Johnny says it’s the pie he makes most often during blueberry picking season, and having tasted it, I can see why. This is classic, timeless blueberry pie, and it’s a keeper.
Makes one 9-inch pie
Preheat the oven to 400°F.
Line a 9-inch pie plate with one pastry round.
Whisk together the sugar, flour, cinnamon, and salt in a large bowl. Sprinkle 2 tablespoons of the mixture over the bottom of the pie shell.
Add the blueberries and lemon juice to the remaining sugar mixture and stir to coat. Pour into the pie shell. Scatter the butter cubes over the blueberry mixture.
Cover the filling with the top pie pastry. Fold the edges under and crimp them together to seal closed. Use a sharp knife to make four short slits in the pastry, to release steam as the pie bakes.
Place the pie plate on a rimmed baking sheet to collect the inevitable drips.
Bake until the pastry is deep golden brown and the blueberries juices are bubbling, about 1 hour.
Place on a wire rack to cool completely before serving.
BAKING TIPSwansie’s handwritten recipe didn’t include this idea, but some bakers prefer two-stage baking for blueberry pie to ensure the crust doesn’t get too brown before the filling bubbles. Bake for 20 minutes at 425°. Reduce the oven temperature to 350°F and continue baking until the juices are bubbling, 30 to 40 minutes more. |
Sheri Castle joins Johnny Burleson of Old Orchard Creek Farm to bake a blueberry pie.
Johnny Burleson is co-owner of Old Orchard Creek Farm. Johnny spent the summers of his youth playing in the cold waters of Big Horse Creek. In the early 2000s, he and Walter Clark became co-owners of this mountain hollow farm, once known as “Swansie’s place.”
Sheri Castle, award-winning food writer and cooking teacher, is known for melding culinary expertise, storytelling and humor, so she can tell a tale while making a memorable meal. Her creative, well-crafted recipes and practical advice inspire people to cook with confidence and enthusiasm. She's written a tall stack of cookbooks and her work appears in dozens of magazines. In 2019, the Southern Foodways Alliance named Sheri among Twenty Living Legends of Southern Food, calling her The Storyteller.
Sheri says that she's fueled by great ingredients and the endless pursuit of intriguing stories, usually about the role that food plays in our lives, families, communities and culture.
When she steps away from the kitchen or a local farm, Sheri enjoys spending quiet time at her home near Chapel Hill. She hails from the Blue Ridge Mountains of North Carolina.
In each episode of "The Key Ingredient," Sheri Castle features one local ingredient, tracing its journey from source to kitchen. The renowned food writer and cooking teacher will introduce us to local farmers, growers, fisherman and chefs and share approachable home cooking recipes and tips. Join Sheri & friends to learn the stories behind some of North Carolina's most beloved ingredients.