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savor — guide to food & dining on the azalea coast
— the cobbler — Poteat tops his blueberry pie with a browned oatmeal and cinna-mon
crumble that complements the juicy, sweet blueberries.
“This is obviously a time for fresh blueberries and that particular pie I think is a
really good example of what you can do with local blueberries,” Poteat says of his cre-ation.
“However, a lot of times we want to put our own individual twist on it and I
will have something else in mind, like cobbler in the case of this one.”
Despite his nontraditional application of a cobbler topping on a blueberry pie, two
key ingredients that Poteat uses in his crust and filling — sour cream and tapioca
— inspire the pie’s recipe, rooted in tradition.
“I like to use tapioca instead of cornstarch to thicken the pie because it is less intru-sive,
flavor wise, and it’s a real old school, southern thing,” he says. “Something I do
differently in mine that I’m sure a lot of grandmothers do is put a little sour cream in
it; I think that is real important — the tang that comes with that — and sets it off.”
Like Palmer, Poteat also prefers pie to cake. He says, it goes so good with milk.
Brent Poteat blends the best of blueberry pie
and cobbler with a crumbled oatmeal finish.
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