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