For the Love of Lois

This past weekend I went with friends to Detering Orchard. They’ve got all the major fruits available for U-Pick: apples, peaches, pears, and blueberries. What are some of your favorite blueberry recipes? It’s been hot in Eugene, so cranking up the oven was a bad idea, but I couldn’t resist making a pie. 

For the Love of Lois

For the Love of Lois

Every baker has their fall-back pie crust recipe. I’m including mine here. It’s from “For the Love of Lois,” a recipe book from the former cook of  a local retreat center (local=northwest ohio). My great-grandma passed this book on to my mom. I don’t know much about the author; an internet search just turned up this old photo from my hometown newspaper. 

Never-fail pie crust

Never-fail pie crust

The recipe is my fall-back because it’s easy to mix up and handle and it freezes well. I’ve had good results replacing half of the shortening with butter…you get the flakiness of shortening with the better taste of butter. Don’t attempt to replace the fats with margarine or weird shortening substitutes though. I was talked into it once (not good).

Cutting in the butter

Cutting in the butter

I love crumb top pies. For one pie’s worth of crumb mixture, combine 1 cup brown sugar, 1 cup flour, 1 cup oats, and 1 teaspoon salt. Cut in one stick (half cup) softened, not melted, butter. 

Roll out

Roll out

My mom rolls out her crust using a floured countertop and rolling pin. She’s mastered the art, but I never seemed to get it right. The rolling pin stuck to the crust, the crust stuck to the counter, flour got EVERYwhere. Now I roll my crusts out between sheets of saran wrap. You’re not supposed to handle pie dough very much (preserves the flakiness) so this allows for minimal man-handling.



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  3. Missy · July 25, 2009

    Hi Katie! Thanks for the blueberry filling recipe. Made a blueberry pie of my own yesterday, and it turned out great! The filling was perfect. Only difference is that I made mine with a double crust.

    • foxflat · July 26, 2009

      Oh good – glad your pie worked out Missy. And thanks for stopping by the blog!

  4. foxflat · July 21, 2009

    we really are cut from the same cookie dough; homemade pies are my love! -bethany

  5. foxflat · July 21, 2009

    Detering is a magical place. I have so many nice memories of us out there picking fruit. And I’m glad you like this pie crust recipe! Isn’t the old cookbook cover amusing? Lois is a hip lady. Lemme know how the scone recipe turns out.
    – katie

  6. Kim · July 21, 2009

    I’m so jealous that you were at Detering recently. Also you are not lying when you say that this is a good crust recipe. Cliff and I use it all the time. We even bought our own tub of crisco. Hope your pie was tasty! I recently found a really good looking blueberry oat scone recipe. I will hopefully be able to get my hands on blueberries at some point this week. Who knows maybe it will be good enough to post as a favorite 🙂

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