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Enjoying fresh, Oklahoma fruit is as easy as pie

Oklahoma-grown peaches and blueberries are popping up at local markets.
BY SHERREL JONES Published: June 6, 2012

Every week I am finding fresh local Oklahoma-grown produce in the markets. This week as I ventured into Matthew Burch's Urban Agrarian Market in Oklahoma City, I found Porter peaches and blueberries. It was an exciting Saturday morning with plenty of each to take home.

We love fresh fruit anytime of day, but to enjoy fresh blueberries and peaches with homemade granola and yogurt is a treat. With both available it is hard to decide which one I love the most. Better go for the blueberries now as like strawberry season in Oklahoma the season for blueberries is also a short one.

There are so many things to do with fresh blueberries. I love to stir them into muffins or make blueberry jam to perk up our toast and biscuits. They make fantastic pancakes oozing their deep dark juice inside the pancake. The heat from the griddle makes them burst with flavor just waiting to get out. It is hard not to enjoy them as fast as they come off the griddle.

Finding a pint

The ultimate treat for blueberries is a blueberry pie. You'll need about 6 cups to fill a 9-inch pie — that's 3 pints of berries. The local ones I found at Urban Agrarian came in pint containers not the single cup variety often found in supermarket selections. This week's Urban Agrarian selection came from Thunderbird Berry Farm near Broken Arrow.

Making a blueberry pie is easier than you might think. If you don't have a favorite pastry recipe, consider making one with dough from your grocer's freezer case. You will probably want enough for a double crust pie unless you wish to make a crumb topping.

We like the double crust for a blueberry pie as the filling is so intensely rich the pastry is needed to counter.

Careful crust

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Sherrel's Blueberry Pie Filling

Pop this filling into your favorite pastry and bake till it is bubbly hot and the crust golden. It is enough for 1 (9-inch) pie.

6 to 7 cups fresh blueberries

2/3 cup sugar

1/3 cup flour

2 tablespoons fresh squeezed lemon juice

Pick through berries and wash. Stir sugar and flour together. Sprinkle over berries in a large bowl. Add lemon juice and stir to thoroughly distribute the sugar flour mixture and coat the freshly washed berries.

Precook in a pan on top of the stove stirring often until berries begin to pop and the mixture thickens. Transfer to pie shell add pastry topping and bake at 425 degrees for 10 minutes then adjust heat to 350 degrees and finish baking until filling is done and crust turns golden.

Cool until slightly warm, slice and enjoy.

Sherrel's cooking notes: You may want to taste the filling and adjust the amount of sugar. We prefer filling less sweet to enjoy the natural sweetness in the berries.


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