Adapted from the Food section of New England Today, this is a recipe for the traditional Maine wild blueberry pie. Sprinkle lemon juice on blueberries, then gently fold into sugar mixture. Fold bottom crust up over top crust; crimp to seal. P: 207-205-4466 Serve this with a little vanilla ice cream, or just go ahead and eat the pie straight out of the pan. To make the pie you will need a 9-inch deep-dish plate, and if you do not like your pie on the runny side, add more flour than stated in the recipe. Fill with the reserved blueberry filling and slice the 1-1/2 tablespoons of butter over the berries. Preheat oven to 400°. The older lady moved over to the dining table to drink a cup of tea and watch the sun set over the promontory. For the double crust: 2-1/2 c all-purpose flour. Brush top with milk and sprinkle with sugar. INGREDIENTS for 8 servings 50 min My family travels up to Maine for our annual summer vacation and I get giddy with excitement over blueberries. Back at camp, I wash and sort everything; I keep a stash of pie crust dough in the freezer at the ready, and I took it out last night and stuck it in the fridge, in preparation for its big moment. Place bottom crust in pie plate. When mixture is ready, pour it into the pie crust and cover with the second round of dough. Dessert. Crimp edges with fingers and flute. The Maine Pie Co. 40 Main Street Biddeford, Maine 04005. salt 1/4 teas. This pie is the perfect end to a summer meal! 40 min. 17 %, pastry for double-crust pie (either storebought or your own recipe), cups wild blueberries (I used regular). Peel off remaining parchment and press crust into plate, draping any excess over the sides. In a pie crust-lined 9” pie plate add: 4 to 4 ½ cups fresh or frozen blueberries (be certain to keep the level just slightly below the rim of the pie plate to prevent the filling from overflowing in the oven) Sprinkle 1/3 c. flour over the berries; roll your hand over the … You can also dot the top with a small amount of margarine or butter before adding the second crust for a slightly richer texture and flavor. According to U.S. Department of Agriculture research, blueberries ranked # 1 in antioxidant powers among the 40 fruits and vegetables tested. Brush with egg wash; then bake until crust is golden brown and juices are bubbling, 40â50 minutes. We are a two-generation operation. Jim Sr. and Rosalie own and operate the U-Pick fields and The Old Blueberry Farm gift shop. Cook time includes time for blueberry mixture to sit. Roll out top crust to a 10-inch circle and set atop pie. Pour berries into bottom crust. Blueberries are my favorite fruit and Maine blueberries are 100 times better than those giant berries at the super markets. Yum! Unwrap the larger disk of Double-Crust Pastry Dough and place in the center of a large sheet of parchment paper. Clean fresh blueberries (if canned or frozen set to drain) and put in bowl. After 15 minutes, stir the mixture. Number of serving: 8. Set aside. In a medium-size bowl, whisk together flour, sugar, and salt until well combined. Turn out onto a lightly floured surface and knead three times, or just enough to make a cohesive doughâdonât overmix! Stir until mixture is well blended while adding the strained juice. In a separate bowl, mix sugars, tapioca, cinnamon, and nutmeg. Reduce heat to 350 and bake 25 minutes more. Let sit 45 minutes, then gently stir again. Wild Maine Blueberry Pie. That time of year is here again. Fold bottom crust up over top crust and crimp to seal. In a separate bowl, mix the sugar, tapioca starch and spices. 2-1/2 cups all-purpose flour, plus extra for work surface, 18 tablespoons (2-1/4 sticks) chilled unsalted butter, cut into small cubes. Let stand for 15 minutes. Make the pie dough, rolling out a top and bottom crust. This is the Blueberry Pie recipe I use, with a slight modification: I don't put any cinnamon in it. Preheat oven to 375. I adapted it slightly from a recipe in Coastal New England Summertime Cooking by Sherri Eldridge. Repeat the rolling process for the top crust and place it over the berries. Sprinkle 6 tablespoons ice water on top, and stir with a fork until dough begins to come together. baking powder 2/3 cup solid vegetable… Ingredients. Roll out, working from center, to a 13-inch circle. of juice. Sprinkle with lemon juice to taste. Sprinkle lemon juice on … Pour berry mixture into first pie shell, then cover with other crust. Transfer top crust, peeled side down, to pie; then peel off remaining parchment. Stop when the mixture looks like cornmeal, with some pea-size bits of butter remaining. Cover with a second piece of parchment. Sprinkle butter over f lour mixture, and use your fingers to work it in (rub your thumb against your fingertips, smearing the butter as you do). Place the bottom crust into the 9″ pie pan. If needed, add more ice water, a tablespoon at a time. Combine dry ingredients and wild blueberries. Refrigerate 30 minutes. Bake 10 minutes at 400. This traditional Maine Wild Blueberry Pie recipe brings out the sweet and refreshing taste of blueberries and isn’t overpowered by the taste of lemon or the texture that can come from using too many thickeners. 1/2 t salt. 8 servings. Add the dry ingredients to the berries and let the mixture stand for 15 minutes. 75 min. Place wild Blueberries in microwave-safe bowl and microwave on high to thaw. Pour into pie shell. Using a knife, cut a design into the top of the pie, leaving a small hole in the center. She proceeded to pour the berries into the pie shell, adding Elizabeth’s wild tiny ones last, and placed the brimming plate into the oven. The Maine Wild Blueberry Pie from Two Fat Cats Bakery was delicious, and we enjoyed it! Another piece of blueberry pie may be just what the doctor ordered. Maine Blueberry Pie with Crumb Topping Recipe | Taste of Home Wash berries, remove stems, and gently stir with flour and sugar. When it comes to food Maine is known for treating us right, especially when it comes to lobster and blueberries. Preheat oven to 400°F Spray 9-inch pie plate with non-stick spray. Preheat oven to 400°. Didn't disappoint. BONUS: Youâll also receive our Almanac Companion newsletter! Press each piece into a disk and wrap in plastic. In a separate bowl, mix sugars, tapioca, cinnamon, and nutmeg. Photo By: Brenda Darroch. Pour into a lined 9 inch pie plate. 4 cups frozen Maine wild blueberries 1 tablespoon fresh lemon juice 1/3 cup white sugar 1/3 cup brown sugar 3 tablespoons tapioca starch 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg. Ingredients: Dough for a double crust pie (either store bought or your own recipe), rolled out and ready. Eileen S. - Southport, NC 02/12/20 Yummy! 1 lb. Crimp the edges and don’t forget to make slits in the top crust to release the steam. Fresh Wild Maine Blueberry Pie From Clara & Nathan of Stoneset Farm Ingredients Nothing in the House pie crust recipe, halved 1 quart fresh low-bush blueberries (can also use high-bush blueberries or any kind of berry, really) 1/2 cup white sugar 1 Tablespoon cornstarch Juice of 1/2 lemon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger What would a New England summer be without a slice of perfect blueberry pie? It’s that good. Cover with second crust. Apr 6, 2017 - This award-winning wild blueberry pie recipe is juicy, not runny, the berries sweet (yet just a bit tart), the crust flaky and light: everything a blueberry pie should be. Bake in 350* oven for 45 - 60 minutes. Cut slits in the top. Sprinkle with lemon juice to taste. The crust is VERY light and flaky!! Brush the milk onto the pie … Serve with a tall glass of milk or a scoop of vanilla ice cream. Using a sharp knife, make three slashes in crust to let steam escape. Cover with a second piece of parchment. Traditional Maine wild blueberry pie is juicy, but not runny. Wild blueberry pie isn't far away now. Set aside. Peel off top piece of parchment and transfer dough to a 9-inch deep-dish pie plate, peeled side down. Combine sugar, flour, cornstarch, and cinnamon in bowl,set aside. Preheat the oven to 400 degrees F. In a large bowl, mix together frozen Wild Blueberries, sugar, lemon juice, cinnamon and tapioca starch. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1 quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Clean fresh blueberries (if canned or frozen set to drain) and put in bowl. This year I used the state’s official berry to make a fresh Maine blueberry pie. Strain thawed berries, reserving 2 Tbsp. Unwrap smaller dough disk and place in the center of a large sheet of parchment paper. Alexander's Wild Maine Blueberries is owned and operated by Jimmy and Denise Alexander. Ingredients: 5 C. fresh blueberries. Pinch the seams of the crust together, brush with an egg wash and cut air vents in the top of the crust. Use leftover dough to make berries and leaves to decorate the top. Meanwhile, working with one disc at a time, roll out dough onto a lightly floured surface, about 12 inches in diameter, 1/8 inch thick. or. Roll out, working from center, to an 11-inch circle. Maine blueberry pie; Maine blueberry pie. Wild Maine blueberries are a good source of vitamin C, dietary fiber, and other essential vitamins and minerals. Peel one sheet of parchment off top crust. Unwrap the larger disk of Double-Crust Pastry Dough and place in the center of a large sheet of parchment paper. Brush with egg yolks, then sprinkle with sugar. Make 5 small slits on top. Set aside. Distribute dots of butter over berries. Get full Maine Wild Blueberry Pie Recipe ingredients, how-to directions, calories and nutrition review. This Maine blueberry cake recipe is an amazing dessert for parties, snacking, or any time of day. I adapted a recipe from Yankee magazine. Maine native wild blueberries are packed with intense flavor and very high levels of antioxidants. I just made a few of my own adjustments. Maine Wild Blueberry Pie. 52.4 g Total Carbohydrate You must have JavaScript enabled to use this form. I prefer it the second day, after the flavors have had time to meld together. Bake 40-45 minutes for fresh berries, 5-10 minutes longer if you're using frozen, until juices bubble up out of … I want to give a special shout out to Two Fat Cats Bakery in Maine. While the mixture sits, line a pie pan with one round of pie crust. 613 Kcal (5/5 - 2 votes) 11; Add to favorite Send this recipe to a friend Ask a question to the author Print this page. Wash berries, remove stems, and gently stir with flour and sugar. Earl S. - Bellevue, IA 02/17/20 The package was delivered as expected and on time. Place bottom crust in pie plate. Gather into a ball; then divide into two pieces, one slightly larger than the other. Preheat oven to 425°F. 1/3 C. sugar. Mix the blueberries and lemon juice together. Crust: 2 cups flour, plus extra for work surface and crust bottom 1/4 cup cake flour 1 teas. Custom programming and server maintenance by. So enjoy! Easy. Honestly, I wouldn’t judge you if you ate it for breakfast. 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