Freezer Archaeology: The Pie Edition (Camp Cooking)

(Illustrative Only)
Andy Jones embarked on 
an archeological dig in
his freezer and found 
blueberries. 

I found some blueberries hiding in the back of my freezer—probably from a decade when people still said “YOLO.” I figured I should either use them or give them a proper Viking funeral, so into a pot they went. I tossed in a little pectin, some lemon juice, white sugar, a splash of brown sugar, and a bit of cinnamon. Warmed it up, mixed it around, and cooked it until it stopped looking confused.

Then I grabbed another bowl and did the pie-crust thing: flour, cold butter (a stick or two, depending on how brave you feel), a pinch of salt, and a little brown sugar. Rolled it into two balls—one for the crust, one for the fancy lattice on top that says camp chef all over it.

Threw the whole operation into the oven at about 350° for maybe 30–40 minutes—basically until the crust looked cooked but not like it had just escaped from a wildfire. Pulled it out, let it cool, and boom: blueberry pie. Super simple. Honestly, I’m not sure why I used to think cooking was some mystical art. Now I just look at the portions online, wing it, and if it turns out weird, I know exactly which questionable decision caused it.

I had a slice last night—tasted pretty darn good. I’m gonna give some to my neighbor. Someone at the shuffleboard tournament last night even said, “I wish I was your neighbor,” which I’m pretty sure means my camp cooking has officially achieved local celebrity status. My bread did!