Maine Blueberry Pie

By á-3129

Adapted from the recipe on a bag of Wyman’s Frozen Maine Wild Blueberries.

Ingredients

• 9-inch double crust pie dough or double crust whole wheat pie dough
• 5 cups (~150 g) Wyman’s Frozen Wild Blueberries
• 3/4 cup (131 g) granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons unbleached all-purpose flour
• 1/2 teaspoon cinnamon
• 2 tablespoons strained blueberry juice

Preparation

Step 1

1. Make the pie dough, rolling out a top and bottom crust. Place the bottom crust into
the 9″ pie pan.
2. Preheat oven to 400° F/200° C and set rack in the lower third of the oven.
3. Combine sugar, flour, cornstarch, and cinnamon in separate bowl and set aside.
4. Put wild blueberries in a glass bowl and microwave on high to thaw, about 1 to 2
minutes. Put thawed berries into a mesh strainer and strain well, reserving 2
tablespoons of the liquid. This is important because too much liquid will render a
soggy pie.
5. Combine dry ingredients and wild blueberries in large mixing bowl. Stir gently until
mixture is well-blended while adding the strained juice.
6. Pour into the
lined pie pan. Add
the top layer and
crimp the edges.
Spritz edges and
top with cold water.
Sprinkle with sugar
and cut three slits
to vent the top
crust.
7. Bake 40-50
minutes or until
filling begins to
bubble. Serve at
room temperature.