Blueberry Pie

The Glen-Mor Restaurant used wild Maine blueberries for desserts like Blueberry Pie, which are only available in late summer and can be difficult to find outside of Maine. I used California blueberries for this pie and it turned out very well. I will try this again in September and report back if the Maine blueberries are really as superior as Jim suggests.

Servings: 8

Fresh
1 double Pie Crust
7 cups blueberries
1 lemon
1 Tbsp. milk
1 egg

Pantry
1/2 cup granulated sugar
2 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
2 Tbsp. quick-cook Tapioca pudding

Par-bake pie crust
Preheat oven to 450 degrees-F. Roll 1/2 of double pie crust to 12-inch in diameter, place a 9-inch pie pan, and crimp edges. Pierce pie crust 20 to 30 times with a fork. Place pie weights or dry beans in the pie to prevent the crust from contracting. Bake for 10 minutes. Remove pie weights from the pan and cover edges with aluminum foil to allow the bottom to brown without burning the edges. Remove from oven and let cool to room temperature. Crust will not be baked completely, but will finish cooking once the filling is added.

Prepare filling
In a large mixing bowl combine blueberries, sugar, flour, cinnamon, and tapioca. Juice lemon and add 2 Tbsp. of juice to the blueberries. Stir gently to evenly coat the blueberries with the juice and dry ingredients.

Assemble and chill pie
Pour filling into the par-baked crust. Top with remaining 1/2 pie crust rolled to 12-inch diameter. Folded edges under par-baked crust and carefully crimp together. Place pie in the refrigerator for 20 to 30 minutes.

Make egg wash
Whisk together egg and milk in a small mixing bowl. Brush egg wash over pie crust with a pastry brush.

Bake pie
Preheat oven to 425 degrees-F. Slice several slits in the top of the pie to allow steam to escape during baking. Place pie in the middle rack in the oven with a cookie sheet on the lower level to catch any blueberry filling that may bubble over. Bake for 20 minutes, then reduce temperature to 350 degrees-F and bake for an additional 20 minutes. Cover edges with aluminum foil during the last 10 to 15 minutes of baking if edges are browned.

Serve
Remove pie to cooling rack and allow to cool completely before serving. Serve pie with ice cream if desired.

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