29 July 2010

Wild Blueberry Pie

On our way back from Chris's conference on Prince Edward Island, we drove along 9 in Maine. If I might say, it's so much more fun than 95 (though neither pass much in the way of towns), and the best feature of all is that there are wild blueberry farms that you can stop at.

The one we chose to go to was Beddington Ridge Farms. Ron was pretty cool, his berries are delightful, and his price is phenomenal. It was $1.75/lb for self-picked berries. Given that a quart weighs a pound and a half, we made off with four quarts for just over $10. Really, really awesome. The only annoying part is how much debris you get with the low-bush blueberries. I spent a good 3 hours sorting those four quarts when we got home. Admittedly, we didn't have Ron run them through his berry cleaning machine, but that's as is. Completely worth it.

Now, for eating out of hand, low-bush blueberries actually aren't quite as good as high-bush, in my opinion. However! Wild blueberry pie is indescribably delicious. I am not joking. Not a bit. In fact, I'm filching all the blueberries I had in mind for jamming for more pie. So, here's the recipe.

Wild Blueberry Pie

6 cups fresh wild blueberries, rinsed and sorted
1/2 cup sugar
1 tablespoon lemon juice
1/4 cup flour, for thickening
2 tablespoons butter, for dotting on top

1. Roll out some pie crust for a deep-dish pie

2. Pre-heat oven to 425°F

3. Pour half the berries into the bottom crust

4. Mix half the sugar with all the flour and sift evenly over the first layer of berries

5. Drip the lemon juice evenly over as well

6. Add the rest of the berries, then the rest of the sugar

7. Dot with the butter

8. Add the second pie crust, trim, flute, and score

9. Bake for about 30 minutes, turning at 15 min if necessary

This turned out just a bit runny for me, so I'm going to use 3 tablespoons cornstarch instead of 4 tablespoons flour next time, but other than that, it's just so amazing that my mouth is watering just thinking about it.

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