Lughnasadh Pie


“Blueberries, also known as fraughans, herts, bilberries or starberries, are connected with the ancient festival of Lughnasadh. In later years this Sabbat came to be known as Garland Sunday, a time when the whole village would gather for a day of singing, dancing, feasting, courting, and picking wild blueberries.”

1 cup of sugar
1/4 cup of flour
Grated zest of 1/2 lemon
Salt to taste
5 cups fresh blueberries
Pastry for a 9-inch, 2 crust pie
Juice of 1 lemon
1 tablespoon butter

“Combine sugar, flour, lemon zest, and salt to taste. Add blueberries, tossing to thoroughly coat fruit. Pour mixture into a pie crust, drizzle with lemon juice and dab with butter. Place top crust over pie; seal and flute edges. Cover edge of pie with foil. Bake for 20 minutes at 375 degrees. Remove foil and bake for another 25 minutes. Cool on a wire rack.”

This recipe is really good! A bit lemony and runny, but once cooled pares great with vanilla bean ice creme! Enjoy…

Recipe from Joanne Asala’s Celtic Folklore Cooking.


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