Wild Maine Blueberry Glaze Pie Recipe 485

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MAINE WILD BLUEBERRY PIE



Maine Wild Blueberry Pie image

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. I prefer it the second day, after the flavors have had time to meld together. Yum! Cook time includes time for blueberry mixture to sit. 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.

Provided by Kree6528

Categories     Pie

Time 1h40m

Yield 1 9-inch pie, 8 serving(s)

Number Of Ingredients 10

1 pastry for double-crust pie (either storebought or your own recipe)
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
1 tablespoon milk or 1 tablespoon soymilk
1 tablespoon sugar

Steps:

  • 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.

Nutrition Facts : Calories 359.3, Fat 15.9, SaturatedFat 4, Cholesterol 0.3, Sodium 248.3, Carbohydrate 52.4, Fiber 2.7, Sugar 26.3, Protein 3.5

WILD MAINE BLUEBERRY GLAZE PIE RECIPE - (4.8/5)



Wild Maine Blueberry Glaze Pie Recipe - (4.8/5) image

Provided by KatrinaB

Number Of Ingredients 17

CRUST:
1 1/4 cup all purpose flour
1/4 teaspoon salt
1/2 cup very cold unsalted butter
small bowl of ice water plus 1 teaspoon white vinegar
FILLING:
1 quart fresh wild Maine blueberries
1/2 cup water
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon lemon juice
1 teaspoon vanilla
4 ounces softened Neufchatel cheese
Garnish
Whipped sweet cream

Steps:

  • CRUST: Measure the flour and salt in a mixing bowl. Add the cubed butter and mix with a pastry blender until it resembles coarse crumbles. Add the ice cold vinegar water by teaspoon and mix. Continue adding water until the mix barely comes together. Turn out on a piece of plastic wrap and form into a ball. Wrap tightly in the plastic wrap and place in the refrigerator to chill for at least one hour. FILLING: In a heavy bottomed sauce pan combine 2 cups blueberries, water, sugar, flour, salt, cinnamon, lemon juice and vanilla. Cook covered over medium heat for 10 minutes. Remove from heat and cool. Preheat oven 425°F. Next, roll out pie dough adding flour as needed and press into a 9 inch pie plate. Prick the bottom with a fork. Place a piece of parchment paper over the dough and fill the plate with dried beans (or use pie weights if you have them). Bake for 20 minutes and reduce heat to 350°F. Continue baking 15 to 20 minutes. Remove from oven and cool completely. Finally, spread the softened Neufchatel cheese over the pie crust. Mix the remaining 2 cups of blueberries with the cooked berries and pour the filling into the crust. Serve chilled with whipped cream.

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