Maine Wild Blueberry Pie
Pies and Pastries Recipes
Yield: 8 servings
Pie Crust
- 2 cups plus 3 tablespoons flour
- 1 teaspoon salt
- 2/3 cup shortening
- 1/3 cup plus 1 tablespoon cold water
- 1 egg yolk mixed with 1 to 2 tablespoons water for glaze
Mix flour and salt, then cut shortening into flour. When blended, add water and blend into dough. Roll crust to fit 9-inch pie plate.
Filling
- 5 cups Maine wild blueberries
- 3 tablespoons flour
- 1/2 cup sugar
- 1/2 to 1 teaspoon lemon juice
- 1-1/2 tablespoons butter
Wash berries, remove stems, and mix with dry ingredients. Sprinkle with lemon juice to taste. Place berries in bottom crust. Distribute dots of butter over the berries. Cover with top crust. Brush on egg wash and cut air vents into top crust. Crimp edges and bake 40 minutes at 400 degrees F.
Reviews by Readers
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. – Reviewed by Lisa Mentzer
Try a slice with a great big cold glass of milk...The simple things truly are the best sometimes. – Reviewed by Rick Richardson
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. – Reviewed by Kathleen Taradash
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. – Reviewed by Kim Tardif
Find Similar Recipes
- By Category
- By Course
- By Special Occasions
