To celebrate Pi Day, we decided to travel to Maine for some blueberry pie. It is no wonder that Blueberry Pie (made with wild Maine blueberries) is the official State Dessert for Maine. Blueberries grow wild here, they thrive in the acidic soil and challenging seasons.
The wild blueberries are most decidedly different than the cultivated blueberries typically available in grocery stores. The wild blueberries are smaller and have a more intense flavor than the cultivated variety. It is said that the wild blueberries have more antioxidants as well. In any case, they sure are delicious! We can’t get them fresh where we live very often, so we opted for the frozen version for our pie.
Wild Blueberry Pie
6 c frozen wild blueberries, thawed and drained
1/2 c brown sugar
1/2 c white sugar
1 t cinnamon
grated rind of 1 lemon
2 t salt
1 t vanilla
1/4 c corn starch
Double Crust Pastry (recipe follows) or use pre-made crust
Combine all ingredients, mix well and place in pie crust.
Note: This uses frozen wild blueberries as the fresh ones have limited availability where we live. If you are lucky enough to have fresh blueberries, the amount of corn starch and sugar may need to change a bit. Probably a little less corn starch; the sugar adjustment would depend on sweetness of the berries.
Bake at 375 1 hour. Let set at least 1 hour before slicing.
Double Crust Pastry
1 c butter, chilled and cut into small (ie 1/2 inch) pieces.
2 1/2 c flour
1 t salt
6-8 T ice water (amount depends on humdiity)
In the bowl of a food processor, pulse flour and salt. Add butter and mix until the butter is the size of peas (this takes about 20-30 pulses). With the food processor running, add the water through the feed tube 1 T at a time until the dough comes together. Flatten to a disk, wrap in plastic wrap and refrigerate for 30 minutes.
mes together. Divide into two, one piece slightly larger than the other. Flatten each into a disk, wrap in plastic wrap and refrigerate for 30 minutes.