maine wild-blueberry pie. {gluten-free option & vegetarian}

6 August 2010

It is that time of year in Maine that the wild blueberries are in season--so obviously I had to make a blueberry pie. Besides, Jediah has been begging for one for weeks now! This recipe is based on Nancy Schatz's recipe that won her first prize at the 1991 Old Hallowell Day bake off (I did change quite a few ingredients around though). The pie smelled good & tasted delicious! All though I will admit, it was not so easy making a homemade pie crust during the summer in an un-air conditioned apartment. 

maine wild-blueberry pie.

makes one 9" pie

Crust:

2 1/2 cups white spelt flour or gluten-free all-purpose flour
3 TBL sugar
1 tsp salt
7 TBL unsalted butter, chilled & cut into small pieces
6 TBL cold cream or whole milk

1. Place flour, sugar, & salt in large bowl. Using a pastry blender, cut in the butter until pieces are pea-size. Sprinkle the cream by the TBL over the flour mixture with a fork. Gather dough into a ball & separate into two pieces. Wrap with plastic wrap & refrigerate while you prepare the filling. 

Filling:
3 cups wild blueberries (low bush)
1 cup sugar
3 TBL spelt flour
1 TBL vanilla extract
2 TBL freshly squeezed lemon juice & a couple grates of lemon zest for good measure
1/4 tsp cinnamon
2 TBL unsalted butter, chilled & cut into small pieces

1. Preheat the oven to 425 degrees. Combine filling ingredients in a large bowl (except butter).
2. Roll out one dough & place in a 9" pie plate leaving 1/2" around the edge. Transfer filling into the crust & dot with butter.
3. Roll out the second dough & trim to fit, folding the bottom crust excess over the top edge. Seal by crimping. Make several 1" steam slits in the center of the pie with a pairing knife. Place the pie on a baking sheet & bake for 15 minutes. Turn down the heat to 350 degrees & continue to bake for an additional 30 minutes. 
4. Cool on a wire rack for at least 2 hours. 

happy eatings & cheers!