Maine Blueberry Pie

On July 3rd, at about 8:30 in the evening, I realized that I had yet to begin the pie that I had promised to everyone. So, I begrudgingly peeled myself off the couch, turned the kitchen lights on and mustered the energy to prepare the crust. 

Now, I've played around with a number of recipes, but a few weeks ago I gave Martha Stewart's a try and I was hooked, that is until I get bored with it and find another.

This recipe has been doubled to make two crusts.

Crust

  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling dough
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 sticks very cold unsalted butter, cut into small pieces
  • 4 tablespoons ice water, plus 1-2 more, if needed

Place all of the dry ingredients into a large bowl and give it a good mix.

Dice up your frigid, cold, smooth butter.

The next step is important. Remove your rings, bracelets, temporary tattoos, etc. and plunge your hands into the bowl. Relish in the feeling of that smooth mixture. Smile as the butter creeps in between your fingers

The pros say to mix until you have darling little pea-sized pieces, but I much prefer the lumpy, less adorable chunks.

Once you add the water, the dough will form a ball. It shouldn't be wet. You want the dough to hold itself together with perhaps a crumble here and there.

Since the recipe was doubled, cut the ball into two pieces and place one half on a large piece of saran wrap. Flatten it out a bit (this will make it easier to roll out later) and fold the saran wrap around it.

Once both are ready to go, place them in the fridge for at least 30 minutes or overnight. They also freeze nicely in case you want to just have pie crusts on hand for an unexpected pie emergency.

The next morning, I awoke, feeling patriotic and in a rush to get the pie in the oven and out before we all headed to the parade. The first things to do was remove the crusts from the fridge.

Maine Blueberry Pie Filling

  • Five cups blueberries
  • 1 cup sugar
  • Juice of 1 - 1 1/2 lemons
  • 2 tablespoons flour

Since Maine blueberries aren't in season yet, I used five cups of Wyman's frozen blueberries. I threw the sugar in and let them coat the blue gold.

Using three lemons turned out to be a bit much, so keep to 1 to 1 1/2. A little pulp in the pie never hurt anyone either. It would be interesting to put some zest in the crust next time. Hmmmmm...

While the berries enjoy their spa treatment, butter the pie dish, generously.

Throw some flour on a clean surface...

...and since my pie-rolling skills leave much to be desired, I decided to skip right to the part when the crust is already flat and fabulous.

Once the crust is in place and trimmed, pour the berries in.

The manner in which you decided to cover your pie is entirely up to you. I have been experimenting with lattice lately, so I wanted to give it another go. I cut five strips and place them on top.

Then, lift the first, third, and fifth pieces. Place a sixth piece perpendicularly over them and then fold back down.

Next, lift up the second and fourth piece and do the same thing. Does that make sense? If my directions are making you scratch your head and scroll furiously up and down in between images, then check out this link.

Lastly, I like to top it off with a little cut-out. Today, a star seemed fitting.

Place in a pre-heated 425f oven for 45-55 minutes.

Just look at her! Isn't she beautiful?

Once it cooled and we had returned from the parade and eaten our lunch, we each took our slices to the sun porch and enjoyed every bite.

Isn't pie just the perfect dessert for any occasion? My fifth graders would certainly say so.