Prep Time: 10 min.
Cook Time: 40-50 min.
Yield: 6-8 servings
5 cups fresh wild Maine blueberries
3 tablespoons flour
1 teaspoon Arrowroot (a non starchy, no taste thickener)
½ cup sugar
2 teaspoons lemon juice
2 ready-made piecrusts (for the sake of time)
1½ tablespoons butter
Egg wash for a matte, golden-brown surface: use 1 egg white, few dashes of salt
Wash berries, remove stems, and gently stir with flour, Arrowroot & sugar. Sprinkle with lemon juice to taste. Set aside.
Preheat oven to 400°. Dust pie plate with sprinkles of flour. Unwrap one of the two piecrusts and transfer to a 9-inch deep-dish pie plate, and press crust into plate, draping any excess over the sides.
Pour berries into bottom crust. Distribute dots of butter over berries. Transfer top crust to the pie. 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.
MAINE RECIPES > DESSERTS > WILD MAINE BLUEBERRY PIE
COURTESY OF GAYWEDDINGSINMAINE.COM
When life gives you blueberries, well, you make blueberry pie of course. Any one who has spent a summer in Maine knows what a summer flavor blueberry is. Perhaps one of the most beloved uses of these berries is in a traditional wild Maine blueberry pie. Generations in the making, this antique recipe brings out the sweet and refreshing taste of summer wild blueberries. Serve with a scoop of vanilla ice cream.