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Order now as we do run out fast! These bilberries simply blow us away! We have scoured the earth looking for the ultimate billberry and now have secured over 300 Lbs. of these delightful little fruits. Used in recipes, candles, soaps, and for aromatherapy these berries are one of our best sellers! Bilberry (Vaccinium myrtillus) is a low-growing deciduous shrub that is native to northern Europe. Bilberries belong to the heath family, and are very closely related to blueberries and other small fruits of importance such as cranberries and huckleberries. The bilberry plant is also known by other names, including European blueberry, huckleberry, hurtleberry, and whortleberry.
In North America, bilberry is found in mountainous regions of the West. The small dark-blue bilberries can also be eaten fresh or made into juice, jams, or preserves.
Bilberries are smaller than blueberries, and their intense pigments are evenly distributed throughout the skin and flesh. This is in sharp contrast to blueberries in which the pigments are located principally in the berry's skin.
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Parts Used
Leaf, fruit.
Typical Preparations
Dried fruit, jam, bilberry leaf powder tablets, bilberry leaf tea.
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World's Best Bilberry Pie Recipe!
Ingredients:
FOR THE PASTRY
- 300g all purpose/plain flour
- 150g butter (or a mixture of butter and lard)
- 3-4 tbsp cold water
FOR THE FILLING
- 3 1/2 oz /100g/ fine or caster sugar
- 1lb cooking apples, peeled, cored and quartered
- 1 oz /25g butter, plus extra for greasing pie dish
- 7 oz/ 200g bilberries, washed and lightly dried
- 1 egg lightly beaten + 2 tbsp fine/caster sugar
Preparation:
- Preheat the oven to 400F °F /200°C//Gas 6.
- Butter a 9"/22cm ovenproof dish.
- Make the pastry following these instructions.
- Once the pastry is rested divide into two. Roll out one half into circle to line the pie dish. Roll out the remaining pastry into another circle large enough to cover the pie dish. Place the pie dish and cover in the fridge for 20 minutes.
- Place the sugar into a large baking bowl. Take the apple quarters and slice thickly then add to the sugar and mix together.
- Melt the butter in a large saucepan over a gentle heat. Add the apple and sugar mixture and cook for 5 minutes. Add the bilberries and cook for a further 2 minutes. An additional few minutes may be needed to soften the dried bilberries. Test a few bilberries for soft texture. Leave to cool.
- Fill the pie dish with the cooled fruit mixture, lay the pastry circle on top and seal the edges by crimping together tightly. Cut a tiny circle in the center of the pie to allow steam to escape.
- Brush the pastry lids with a little lightly beaten egg then sprinkle with the fine/caster sugar.
- Bake for 20 minutes, until the top is golden-brown and the fruit tender.
- Serve with thick cream or ice cream.
Did you know making bilberry tea is easy? You just need dried whole berries or crushed berries. All you do is pour boiling water over the berries and let steep for 5 minutes. This way you can enjoy bilberries even out of season---like on a cold winter day. Do you eat toast for breakfast? Buy bilberry jam. Do you like to bake? Make a bilberry pie, cobbler, or muffins.
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