Bake at 350 degrees F (175 degrees C) for about 15 minutes. Add the dry ingredients to the berries and let the mixture stand for 15 minutes. Prepare and roll out pastry. Wrap each disk tightly in plastic wrap and refrigerate for at least two hours. Cook time includes time for blueberry … Wild blueberries are different from cultivated blueberries. Position rack in center of oven; preheat to 400°F. This pie is the perfect end to a summer meal! Let stand for 15 minutes. Brush top crust with milk. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Tear long strips of foil and wrap the pie dish to cover the outer crust, bake 40 mins with pie crust shield, then 10 - 15 mins without pie crust shield to allow the entire crust to brown. :D Seriously though, this is a wickedly good pie. 2 ½ sticks unsalted cold butter, cut into ½-inch cubes Strain thawed berries, reserving 2 Tbsp. The white chocolate topping reminds me of snow-covered mountains in Alaska © 2020 Wild Blueberries of North America. We live in blueberry country, and this pie is a perfect way to showcase these luscious berries. Sprinkle with lemon juice to taste. Used frozen wild blueberries - 6 cups (two bags) added 2 tbsp more of flour and doubled the almond extract. Info. Using a knife, cut … Recipe by Kara Lydon, RD, LDN, RYT, The Foodie Dietitian, For the crust: Wild Blueberry Cherry Pie. Add ice-cold water, one tablespoon at a time, and using your hands, mix together until dough forms. DIRECTIONS. Today's recipe of Wild Blueberry Cherry Pie may sound like an odd combination but you... Read More. Step 7 Bake for 20 minutes. Information is not currently available for this nutrient. If using a food processor, transfer mixture back to the bowl. I didn't love this one but it's not bad. Wild Blueberry Pie: Serves 8 1 unbaked 9" pastry shell & pastry for lattice crust top 3/4 c.sugar 3&1/2 Tbls.quick-cooking tapioca 1/4 tsp.salt 1/2 tsp.cinnamon 394 calories; protein 4g; carbohydrates 49.3g; fat 21.1g; cholesterol 15.4mg; sodium 276.4mg. Pour the mixture into a homemade pastry shell and add a dash of lemon juice and a bit of butter. For the blueberry filling: In a large sauce pan, combine blueberries, water, corn starch and 1 cup sugar. Simply place blackberries in a bowl and stir in a bit of flour, lots of sugar and a shake of cinnamon. This pie is the perfect end to a summer meal! This was my first attempt at a blueberry pie (for Christmas no less)and it came out great! A summertime favorite, blueberry pie, although enjoyed by American settlers, was documented as late as 1872 in the cookbook the Appledore Cookbook.The recipe titled "berry pies" calls for only two spoonfuls of sugar, a low amount when compared to contemporary recipes. A neighbor first made this pie for us when we had a death in the family several years ago. After 15 minutes, stir the mixture. This recipe is a keeper! Congrats! Nutrient information is not available for all ingredients. | Privacy Policy. I used frozen huckleberries and followed the recipe except I added a little more almond extract and used whipping cream to brush the crust. Ingredients: 1 can of Wyman's Wild Blueberries; 3 tbsp. Essentially, this fruit offers a benefit unobtainable from any other source for every part of the body. Mix the blueberries and lemon juice together. Preparation. Anyway 16 oz of frozen berries is not enough because my pie had that "too much flour" texture in the filling which is 100% my own fault. In a large bowl, whisk together the flour, sugar and salt until combined. Yum! 1 teaspoon salt Carefully place the first crust onto a 9-inch pie dish and gently press the dough down against the bottom and sides of the dish. The book's authors call this "a new twist on the traditional blueberry pie," because of the shortbread base and fruit that, because it is uncooked, "retains its shape and firmness." You saved Mystery Ingredient Wild Blueberry Pie to your. strain thawed berries, reserving 2 tbsp. Cook time includes time for blueberry mixture to sit. combine dry ingredients and wild blueberries. —R. pour into a lined 9 inch pie … Preheat oven to 400°. Wild blueberry pie isn't far away now. Toss with sugar, cornstarch, lemon juice, vanilla, salt and any other additional flavourings. Bake the pie far down in the oven on 350F (175C) for 30 minutes. Roll the top crust into a 10-inch circle. A. I followed the recipe and I too found the almond (which I thought sounded like a great idea) and the cinnamon overshadowed the blueberries. Let sit for 15 minutes. Sprinkle with lemon juice to taste. Cut cold butter into the flour using a pastry cutter, two knives, or a food processor, until the mixture resembles coarse meal. Flatten the dough in 9-10 inche pie tin. Other than that mistake I followed the recipe exactly as written and wouldn't change a thing (except maybe a drop or two more almond extract. Brush the top crust with the egg wash. Bake for 45-50 minutes until golden-brown and juices are bubbling. https://www.wildblueberryassociation.ca/recipe/ultimate-wild-blueberry-pie Transfer crust to 9-inch-diameter glass Unwrap the larger disk of Double-Crust Pastry Dough and place in the center of a large sheet of parchment paper. Preheat oven to 400°. The cornstarch will help to thicken the pie filling. Good appetite! Learn how to cook great Maple wild blueberry pie . this link is to an external site that may or may not meet accessibility guidelines. To complete a good meal, we need a good dessert. Add almond extract; stir to coat. 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. Used the French Pastry Pie Crust from this site and it was flaky and simple to make. This was my first blueberry pie not like my Mom's. Baked it for 45-50 minutes watching for the bubbling to begin and making sure the crust didn't burn. of juice. 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. Unwrap the larger disk of Double-Crust Pastry Dough and place in the center of a large sheet of parchment paper. Serve with whipped cream or ice cream. I prefer it the second day, after the flavors have had time to meld together. Stir until mixture is well blended while adding the strained juice. 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