Jul 14 2011

Evoking Maine

For me, blueberry pie evokes images of Maine, sunflowers, and sitting by the ocean. In reality, I've eaten blueberry pie in Maine precisely once, but it's a situation I'd love to recreate. As a young girl, even before visiting our northernmost East coast state, I'd already linked blueberries with Maine from repetitively reading one of my favorite childhood books, Blueberries for Sal. The idea that blueberries could grow in such plenitude in the wild--and that one could spend a warm summer day picking them--fascinated me.

I made this blueberry pie as a simple vessel for some seriously stunning New Jersey blueberries. I borrowed a tart recipe from Seasonal Fruit Desserts, but being without a tart pan, I made do with a 9 inch pie pan, some already made pie dough, and a vague plan.

After partially cooking the pie dough, I scooped 4 cups of blueberries mixed with sugar, cinnamon, nutmeg, and lemon juice into the shell, and baked until the blueberries began to break down and turn a royal purple. Now when can I go to Maine and pick some more?!

Blueberry Pie

Recipe inspired by Seasonal Fruit Desserts

Makes 1 9 inch free-form pie

Ingredients:

Pie Dough: Recipe here, courtesy of Pitchfork Diaries

Blueberry Filling:

4 cups of blueberries

1/3 cup brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

2 teaspoons lemon juice

Directions:

1) If you haven't already make your pie dough (see link above).

2) Then, preheat the oven to 375. Partially bake the pie shell. To do this: pat the dough into the pie pan or roll the dough into a 10 inch round and press the excess dough into the sides of the pan. Line the dough filled pie pan with foil and fill with dried beans. Bake for 15-20 minutes and pull the foil away from the dough and remove. Return the pan to the oven and bake until the pie crust looks pale gold (10 minutes more).

3) While the shell is baking, toss the berries with the sugar spices, and lemon juice. Let stand for 15 minutes.

4) Fill the partially baked pie shell with the berries and bake until the berries turn a rich shade of purple and start releasing their juices (35 minutes, or so). Remove the pie and let cool. Cut yourself a slice and enjoy!

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