I've been baking blueberry pies for years. We've been fortunate that my father-in-law was living in Maine and had his own blueberry bushes and blueberry field, so he would always stop on his way from Maine to Florida for the winter and drop off blueberries for us. Now that we live in Maine ourselves, I've already baked three blueberry pies in the six short weeks we've been here! So I thought it was high time to share my recipe.
There is nothing like a Maine wild blueberry. Smaller than the high bush variety you normally buy fresh in the grocery store, Maine wild blueberries are smaller, sweeter and more flavorful. And just perfect for pies. You can often find them frozen in the super market. And fresh or frozen, you can use them either way in your pie.
My recipe is one I adapted from the July 2009 issue of the Family Circle magazine. I've tried lots of recipes over the years, but this one I think is the best and consistently turns out perfectly. Lattice tops are really easy to do, they just look complicated, but they are wonderful to help the steam vent from your pie.
Fresh Maine Blueberry Pie
1 recipe Pate Brisee pie dough (this recipe is from Martha Stewart. It's super easy and makes a wonderfully light and flaky crust)
2 pints (4 cups) blueberries - fresh or frozen
1/3 cup white sugar plus 1 teaspoon reserved
1/3 cup light brown sugar
1/4 cup cornstarch
Zest from one lime
Juice from one lime
Vanilla ice cream, optional (here's my recipe for homemade vanilla bean ice cream)
Preheat oven to 400 degrees and position the oven rack in the bottom 1/3 of the oven. With a wooden spoon or spatula, gently mix the blueberries, 1/3 cup white sugar, brown sugar, cornstarch, zest and juice in a large bowl. Roll out bottom crust and fit into a 9-inch pie plate. Pour the filling into the crust, then roll out the top crust and cut into 1/2" wide strips with a pastry wheel, pizza cutter or sharp knife. Weave the strips into a lattice top for the pie, trimming and crimping the edges. Brush the crust with water, then sprinkle with the reserved teaspoon of sugar.
Cover the edges of the crust with foil and bake the pie for 15 minutes. Reduce the heat to 350 degrees, remove the foil and continue to bake for 45-50 minutes, until the filling is bubbly and the crust is golden brown.
Let the pie cool slightly to set, then serve with ice cream if desired.
|-make the dough, mix the filling, then roll out the crust-|
|-fill the pie crust with the blueberry filling-|
|-cut remaining dough into strips-|
|-weave strips into a lattice pattern on top of the pie-|
|-trim and crimp edges of crust-|
|-brush crust with water, sprinkle with sugar and bake-|
|-cool slightly and serve-|
|-serve pie with homemade vanilla ice cream-|
Recipe adapted from the Blueberry Pie recipe which appeared in the July 2009 issue of Family Circle magazine.
I would love for you to follow me here...