Blueberry Pie

By John, 9 August, 2012
Description

Maine Blueberry PieThis is my favorite blueberry pie, made with the flavorful little Maine blueberries. Every August I like to get a bunch of berries and make this pie.

Key to success is the Maine blueberries, half of which get cooked into the thick filling, and half of which are stirred in at the last minute to stay whole.

Yield
8 Servings
Preparation time
1 hour, 30 minutes
Ingredients
4 T Water (cold)
4 T cornstarch
4 T Maple Syrup
1⁄2 c Sugar
4 T Butter
1 q Maine blueberries
1 Basic Pie Crust (one recipe makes top and bottom crusts)
Instructions
  1. Line a pie plate with half the pastry and put it in the freezer. 
  2. Preheat the oven to 375.
  3. Combine the cornstarch with the cold water.
  4. In a 1 1/2-qt saucepan, combine the cornstarch mixture with the maple syrup, butter, and sugar.
  5. Boil the mixture, then add half of the blueberries.
  6. Bring it back almost to the boil and simmer a few minutes until the blueberries start to break up. Stir frequently.
  7. Remove from the heat and stir in the remaining blueberries.
  8. Roll out the top crust, or prepare a lattice (there's a helpful video on my YouTube Favorites).
  9. Fill the pie and add the top crust. Cut a few decorative vents if it is not a lattice-top.
  10. Bake at 375 for about an hour, or until filling bubbles and top is lightly browned.
  11. Cool before cutting.