Cover with a second piece of parchment. After 15 minutes, stir the mixture. My family travels up to Maine for our annual summer vacation and I get giddy with excitement over blueberries. 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. or. Yum! While the mixture sits, line a pie pan with one round of pie crust. Set aside. When mixture is ready, pour it into the pie crust and cover with the second round of dough. Refrigerate 30 minutes. Make the pie dough, rolling out a top and bottom crust. Sprinkle lemon juice on … 1/3 C. sugar. It’s that good. Peel off remaining parchment and press crust into plate, draping any excess over the sides. We are a two-generation operation. In a medium-size bowl, whisk together flour, sugar, and salt until well combined. Easy. baking powder 2/3 cup solid vegetable… Aug 20, 2019 - This pie is a variation from a Yankee Magazine recipe I found. Pour into pie shell. Place bottom crust in pie plate. 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. INGREDIENTS for 8 servings 50 min Cut slits in the top. Cook time includes time for blueberry mixture to sit. Serve this with a little vanilla ice cream, or just go ahead and eat the pie straight out of the pan. Total Carbohydrate Crimp the edges and don’t forget to make slits in the top crust to release the steam. Custom programming and server maintenance by. Pour into a lined 9 inch pie plate. 52.4 g Roll out, working from center, to an 11-inch circle. Transfer top crust, peeled side down, to pie; then peel off remaining parchment. Reduce heat to 350 and bake 25 minutes more. The content of this field is kept private and will not be shown publicly. Gather into a ball; then divide into two pieces, one slightly larger than the other. Bake in 350* oven for 45 - 60 minutes. Pinch the seams of the crust together, brush with an egg wash and cut air vents in the top of the crust. That time of year is here again. Stir until mixture is well blended while adding the strained juice. Unwrap smaller dough disk and place in the center of a large sheet of parchment paper. Roll out, working from center, to a 13-inch circle. Adapted from the Food section of New England Today, this is a recipe for the traditional Maine wild blueberry pie. What would a New England summer be without a slice of perfect blueberry pie? Ingredients: 5 C. fresh blueberries. The crust is VERY light and flaky!! 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). Cover with second crust. 40 min. Maine Wild Blueberry Pie. I want to give a special shout out to Two Fat Cats Bakery in Maine. 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. Pour berry mixture into first pie shell, then cover with other crust. 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. Sprinkle lemon juice on blueberries, then gently fold into sugar mixture. 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. Roll out top crust to a 10-inch circle and set atop pie. Preheat oven to 425°F. Using a knife, cut a design into the top of the pie, leaving a small hole in the center. Maine native wild blueberries are packed with intense flavor and very high levels of antioxidants. 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. This year I used the state’s official berry to make a fresh Maine blueberry pie. Press each piece into a disk and wrap in plastic. Let stand for 15 minutes. 75 min. Fold bottom crust up over top crust and crimp to seal. of juice. Wild Maine blueberries are a good source of vitamin C, dietary fiber, and other essential vitamins and minerals. Dessert. Sprinkle with lemon juice to taste. Traditional Maine wild blueberry pie is juicy, but not runny. Peel off top piece of parchment and transfer dough to a 9-inch deep-dish pie plate, peeled side down. BONUS: You’ll also receive our Almanac Companion newsletter! Honestly, I wouldn’t judge you if you ate it for breakfast. Set aside. 17 %, pastry for double-crust pie (either storebought or your own recipe), cups wild blueberries (I used regular). 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. 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. Wild Maine Blueberry Pie. Fill with the reserved blueberry filling and slice the 1-1/2 tablespoons of butter over the berries. Brush with egg yolks, then sprinkle with sugar. 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. Set aside. In a separate bowl, mix sugars, tapioca, cinnamon, and nutmeg. In a separate bowl, mix the sugar, tapioca starch and spices. Wash berries, remove stems, and gently stir with flour and sugar. I prefer it the second day, after the flavors have had time to meld together. Preheat oven to 400°F Spray 9-inch pie plate with non-stick spray. Sprinkle with lemon juice to taste. You must have JavaScript enabled to use this form. This pie is the perfect end to a summer meal! I adapted it slightly from a recipe in Coastal New England Summertime Cooking by Sherri Eldridge. Wash berries, remove stems, and gently stir with flour and sugar. Stop when the mixture looks like cornmeal, with some pea-size bits of butter remaining. Peel one sheet of parchment off top crust. The older lady moved over to the dining table to drink a cup of tea and watch the sun set over the promontory. 1 lb. When it comes to food Maine is known for treating us right, especially when it comes to lobster and blueberries. Jim Sr. and Rosalie own and operate the U-Pick fields and The Old Blueberry Farm gift shop. 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. Repeat the rolling process for the top crust and place it over the berries. According to U.S. Department of Agriculture research, blueberries ranked # 1 in antioxidant powers among the 40 fruits and vegetables tested. Combine dry ingredients and wild blueberries. 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 Didn't disappoint. 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 … 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°. Let sit 45 minutes, then gently stir again. Alexander's Wild Maine Blueberries is owned and operated by Jimmy and Denise Alexander. Place bottom crust in pie plate. For the double crust: 2-1/2 c all-purpose flour. Brush the milk onto the pie … Blueberries are my favorite fruit and Maine blueberries are 100 times better than those giant berries at the super markets. Earl S. - Bellevue, IA 02/17/20 The package was delivered as expected and on time. salt 1/4 teas. The Maine Wild Blueberry Pie from Two Fat Cats Bakery was delicious, and we enjoyed it! 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. Crimp edges with fingers and flute. Make 5 small slits on top. Add the dry ingredients to the berries and let the mixture stand for 15 minutes. Use leftover dough to make berries and leaves to decorate the top. Bake 10 minutes at 400. Wild blueberry pie isn't far away now. 8 servings. This is the Blueberry Pie recipe I use, with a slight modification: I don't put any cinnamon in it. Preheat oven to 375. Photo By: Brenda Darroch. Ingredients. This Maine blueberry cake recipe is an amazing dessert for parties, snacking, or any time of day. 1/2 t salt. The Maine Pie Co. 40 Main Street Biddeford, Maine 04005. Unwrap the larger disk of Double-Crust Pastry Dough and place in the center of a large sheet of parchment paper. Preheat the oven to 400 degrees F. In a large bowl, mix together frozen Wild Blueberries, sugar, lemon juice, cinnamon and tapioca starch. Preheat oven to 400°. Number of serving: 8. Pour berries into bottom crust. Serve with a tall glass of milk or a scoop of vanilla ice cream. Sprinkle 6 tablespoons ice water on top, and stir with a fork until dough begins to come together. Bake 40-45 minutes for fresh berries, 5-10 minutes longer if you're using frozen, until juices bubble up out of … Mix the blueberries and lemon juice together. So enjoy! Strain thawed berries, reserving 2 Tbsp. Clean fresh blueberries (if canned or frozen set to drain) and put in bowl. Another piece of blueberry pie may be just what the doctor ordered. Place wild Blueberries in microwave-safe bowl and microwave on high to thaw. Distribute dots of butter over berries. Maine Blueberry Pie with Crumb Topping Recipe | Taste of Home Maine blueberry pie; Maine blueberry pie. P: 207-205-4466 Cover with a second piece of parchment. In a separate bowl, mix sugars, tapioca, cinnamon, and nutmeg. Using a sharp knife, make three slashes in crust to let steam escape. I just made a few of my own adjustments. Brush top with milk and sprinkle with sugar. Crust: 2 cups flour, plus extra for work surface and crust bottom 1/4 cup cake flour 1 teas. Fold bottom crust up over top crust; crimp to seal. Get full Maine Wild Blueberry Pie Recipe ingredients, how-to directions, calories and nutrition review. Eileen S. - Southport, NC 02/12/20 Yummy! I adapted a recipe from Yankee magazine. Ingredients: Dough for a double crust pie (either store bought or your own recipe), rolled out and ready. Clean fresh blueberries (if canned or frozen set to drain) and put in bowl. Turn out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough—don’t overmix! Place the bottom crust into the 9″ pie pan. Combine sugar, flour, cornstarch, and cinnamon in bowl,set aside. 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