Maine Wild Blueberry Pie
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Total Time: 60
Yield: 8 servings
Any one who has spent a summer in New England knows what a delightful flavor blueberry can be. Perhaps one of the most beloved uses of these berries is in a traditional New England blueberry pie. This beloved blueberry pie recipe brings out all the sweet and refreshing tastes of summer, and will leave you wanting more. With a tall glass of milk or a scoop of vanilla ice cream, a slice of New England Blueberry pie will be sure to put a smile on your face.Filling:
Ingredients:
5 cups fresh wild blueberries3 tablespoons flour
1/2 cup sugar
1/2-1 teaspoon lemon juice
Double-Crust Pastry Dough
1-1/2 tablespoons butter
Instructions:
Wash berries, remove stems, and gently stir with flour and sugar. Sprinkle with lemon juice to taste. Set aside.Preheat oven to 400°. Unwrap the larger disk of Double-Crust Pastry Dough and place in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from center, to a 13-inch circle.
Peel off top piece of parchment and transfer dough to a 9-inch deep-dish pie plate, peeled side down. Peel off remaining parchment and press crust into plate, draping any excess over the sides.
Unwrap smaller dough disk and place in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from center, to an 11-inch circle. Set aside.
Pour berries into bottom crust. Distribute dots of butter over berries. Peel one sheet of parchment off top crust. Transfer top crust, peeled side down, to pie; then peel off remaining parchment.
Using a sharp knife, make three slashes in crust to let steam escape.
Fold bottom crust up over top crust and crimp to seal. Brush with egg wash; then bake until crust is golden brown and juices are bubbling, 40-50 minutes.
Double-Crust Pastry Dough
Ingredients:
2-1/2 cups all-purpose flour, plus extra for work surface2 tablespoons granulated sugar
1 teaspoon kosher or sea salt
18 tablespoons (2-1/4 sticks) chilled unsalted butter, cut into small cubes
6-8 tablespoons ice water
Instructions:
In a medium-size bowl, whisk together flour, sugar, and salt until well combined.Sprinkle butter over flour mixture, and use your fingers to work it in (rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal, with some pea-size bits of butter remaining.
Sprinkle 6 tablespoons ice water on top, and stir with a fork until dough begins to come together. If needed, add more ice water, a tablespoon at a time.
Turn out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough. Don't overmix!
Gather into a ball; then divide into two pieces, one slightly larger than the other. Press each piece into a disk and wrap in plastic. Refrigerate 30 minutes.
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The recipe was excellent however it was runny. If I make it again, I’ll add cornstarch to thicken the juice. My family enjoyed it with a scoop of vanilla ice cream.
Try a slice with a great big cold glass of milk…The simple things truly are the best sometimes.
This is a delicious and easy way to use those wild Maine blueberries you bought at a roadside stand. It is a bit runny but we thought that was the best part. I suggest extra lemon juice and a bit less sugar to really bring out the blueberry flavor. It was great for breakfast, with milk, or ice cream.
I took into account the reviews given about the runniness and so I put in 1/2 teaspoon cornstarch. Well, the family comments were “I would like it more runny” and “too starchy”. So, live and learn — I will NOT use cornstarch again — so much for listening to the reviews.
Skip the cornstarch, instead, use a little pectin or just add some of your favorite jelly to hold it together. But I like the recipe just as written. Delicious.