The Blueberry Cookbook by Sally Pasley Vargas

Author:Sally Pasley Vargas
Language: eng
Format: epub
ISBN: 9781608939145
Publisher: Down East Books

Pies and Tarts

Maine Wild Blueberry Pie with a Lattice Crust

Makes 1 (9-inch) pie

This pie, which I make with small Maine wild blueberries (or you can use wild blueberries from wherever you find them), is meant to be on the runny side, because, I’m told, that’s how Mainers like their pie. You need all that extra juice to slurp with each spoonful of ice cream, which is mandatory for serving.

Lattice crusts are quite impressive, but I never saw the point of weaving them. Perhaps I am just too lazy to undertake such an endeavor, but there is an easier way. Anyone who eats your homemade pie should go down on their knees and thank you. No one will quibble about the weaving. I lay out the strips one way and lay out another set over them on a diagonal. The most important indicator of doneness for any pie is the bubbling fruit in the center. If the crust browns before the fruit bubbles, cover the pie loosely with foil and bake it for a few more minutes.

Extra flour (for sprinkling)

1 recipe All-Butter Pie Dough (see page 77) or Polenta Pie Dough (see page 79), divided into two pieces, one slightly larger than the other

5 cups fresh or frozen wild blueberries

½ cup granulated sugar

Pinch of fine sea salt

4 tablespoons tapioca flour or cornstarch

3 tablespoons lemon juice

Finely grated zest of 1 lemon

1 tablespoon unsalted butter, cut into small pieces

Ice water (for brushing)

Extra granulated sugar (for sprinkling)

Vanilla ice cream (for serving)

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.