Celtic Cooking Lughnasadh Pie* Blueberries, also known as fraughans, herts or bilberries, are connected with the ancient festival of Lughnasadh. In later years, the Sabbat came to be known as Garland Sunday, a time when the whole village would gather for a day of singing, dancing, courting, feasting and picking wild blueberries. 1 cup sugar ¼ cup flour Grated zest of ½ lemon Salt to taste 5 cups of fresh blueberries Pastry for 9 inch, 2-crust pie Juice of one 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 of pie 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. See also: The Festival of Lughnasadh *From Celtic Folklore and Cooking by Joanne Asala. Llewellyn Publications. 2001.   Page last updated 3 Aug 2008 Ireland's OWN Logos and Website Design by Míchealín Daugherty Copyright © 2008 Ireland's OWN