Thursday, August 23, 2012

Wicked Good Blueberry Pie


"Wicked" Good Blueberry Pie

The Mainer in me was feeling a little guilty about not making a traditional blueberry pie for this blog, I'm talking actual guilt here.  I felt like I was betraying L.L. Bean or something with that Blueberry Lime Pie.  It was good and all but let's be serious, it wouldn't fly at The Cumberland County Fair.  So now my guilt is assuaged and I can take a deep salt air breath when I go to Maine for my dress fitting on Thursday.

First things first.  Let's talk blueberry selection.  GET FRESH.  None of this frozen business.  That works fine when the sole point isn't to taste blueberry.  Also, do not assume bigger is better.  Small blueberries have more flavor, I don't remember why.  There is this whole scientific reason behind this but all my brain cared to remember was the fact not the reason, who needs the reason really anyway?  Just know: small blueberry carries large flavor.  (Wild Maine blueberries are the best but that would be some SERIOUS effort for a pie.  I can however recommend a good mountain.  Bet you can't guess the name!...or maybe you can...Blueberry Mountain!)

Ingredients:
  • Pillsbury Pie Crust - 2 crusts, lactose free
  • 4 cups blueberries
  • 1 cup sugar
  • 2 tablespoons flour
  • 2 tablespoons instant tapioca
  • dash of salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 tablespoon butter replacement (I used something different this time!)
Directions:
(Recipe adapted from Cooking Down East by Marjorie Standish)
    • Pre-heat the oven to 425
    • Line a pie plate with pastry (I find it helpful to let the crust come to room temp)
    • Mix sugar, flour & tapioca
    • cover bottom of pie with about 1/4 of the flour mix
    • *This is the best part* FILL WITH BLUEBERRIES! (try to spread them out thickly and evenly)
    • Evenly sprinkle the remainder of the flour mix over the blueberries
    • Sprinkle with salt, nutmeg and cinnamon
    • dot with butter replacement
    • place top crust on pie and flute the edges
      • Sally helped me with this and I think I finally get it!
    • cut slits in the top for venting
    • bake for 40 minutes (about 30 minutes in I covered the edges of my pie with tinfoil to prevent them from burning)
    "This pie is the best thing you have ever made." - Jesse

    Now keep in mind I have mentioned several times how difficult it is to get any kind of comment out of Jesse.  If he eats it, it's good.  If he says: "It's good" then it's great.  "You could make this again" means it's amazing.  I just about hit the floor when I didn't even ask him if it was good and I got that little cherry of a quote up there.  Then...HE HAD TWO PIECES!  Wow.  Wow!  This is Mr. physique aware Jesse who is into eating clean and lean.  I also had two pieces but let's be serious, I'm a woman and this pie contained sugar; absolutely enough said.

    Make it.  Eat it.  Share it.  Love it.
    Me stuffing my face.

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