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