Maine Wild Blueberry Pie
photo by ChefLee
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Yields:
-
1 9-inch pie
- Serves:
- 8
ingredients
- 1 pastry for double-crust pie (either storebought or your own recipe)
-
Blueberry Filling
- 4 cups wild blueberries (I used regular)
- 1⁄3 cup sugar
- 1⁄3 cup brown sugar
- 1 tablespoon quick dry tapioca
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 tablespoon lemon juice
-
Glaze
- 1 tablespoon milk or 1 tablespoon soymilk
- 1 tablespoon sugar
directions
- Preheat oven to 400°F Spray 9-inch pie plate with non-stick spray. Place bottom crust in pie plate.
- Clean fresh blueberries (if canned or frozen set to drain) and put in bowl. In a separate bowl, mix sugars, tapioca, cinnamon, and nutmeg.
- Sprinkle lemon juice on blueberries, then gently fold into sugar mixture. Let sit 45 minutes, then gently stir again. Pour into pie shell.
- Cover with second crust. Crimp edges with fingers and flute. Make 5 small slits on top. Brush top with milk and sprinkle with sugar.
- Bake 10 minutes at 400. Reduce heat to 350 and bake 25 minutes more.
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Reviews
-
This is super good!!!! I love the filling ingredients!!! The flavor is phenomenal!!!!!! I used a sweet crust recipe and that made it even better!! I used recipe#144878 recipe by Grace at Sweet Grace's here on Zaar. I thought that blueberry pie needed longer to bake but this turned out great in the 35 minutes for this recipe. Thanks for a wonderful recipe for blueberry pie, will make this one again !!!!
RECIPE SUBMITTED BY
I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career.
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