Cathy’s Wild Maine Blueberry Pie

Updated 12 months ago

Recipe Summary

Recipe courtesy Cathy Speronis

Difficulty: Medium

Prep Time: 20 minutes

Cook Time: 60 minutes

Yield: 8 servings

Pie Crust:

2 cups all-purpose flour

2 Tbsp. sugar

1 tsp. salt

11 Tbsp. unsalted butter, chilled &amp: cut into &quot: pieces

5 Tbsp. vegetable shortening, chilled &amp: cut into &quot: pieces

4 – 8 Tbsp. cold water

5 cups wild Maine blueberries, fresh or frozen &amp: thawed

3 Tbsp. tapioca

cup sugar

tsp. cinnamon

1/8 tsp. nutmeg

2 tsp. lemon juice

1 egg white

Turbinado (raw) sugar

Preheat oven to 400. In a large bowl, gently toss the blueberries with the tapioca and set aside. Prepare pie crust: In the bowl of a food processor combine flour, sugar and salt. Process for 30 seconds. Distribute the butter pieces evenly over the flour mixture. Pulse 3 times. Distribute the shortening pieces over the flour mixture. Pulse 8 more times. Place mixture in a large bowl. Add the cold water in a tablespoon at a time and use a fork to blend until mixture starts to come together and is no longer dry (do not make too wet.)

Divide dough in half. Roll out half and place into a 10&quot: pie pan. Trim the crust at the edges of the pan. Roll out second half of dough and using a pastry wheel cut into ten &quot: strips. Combine the blueberry mixture with the sugar, cinnamon, nutmeg and lemon juice. Pour into pie shell. Lay 5 strips of dough over the top and then alternating, create a lattice top with remaining 5 strips. Fold the top crust under the bottom crust and flute the edges. Brush pie crust with egg white and sprinkle with raw sugar. Place a pie shield over the edges and bake for 55 minutes. Place a drip tray (piece of foil with edges folded up) on the shelf below the pie to catch any drippings. Remove shield and bake for an additional 5 – 10 minutes until the crust is nicely browned. Remove from oven and allow to cool before serving.


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