As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Tag: Robert McCloskey
The key to this pie is fresh blueberries. It can be made with frozen berries, but I recommend making it now while the fruit is firm and plump, deliciously sweet with a slightly tart burst. Cooked in a prebaked pie crust, the pastry is buttery and crisp and sits firmly beneath the berry filling (instead of getting soggy). I then top the pie with a traditional fruit crisp topping of oatmeal, flour, sugar and butter.