Blueberry pie is a Maine summertime favorite. This recipe uses less sugar, allowing you to savor the natural flavor of the berries. Serve with whipped cream or vanilla ice cream. You can use this same recipe with frozen berries, just add an extra 2 tbsp of cornstarch.
On the Ingredients
- Blueberries may be Maine’s famous berry crop, but there’s another excellent reason to love them. They’re often called a superfood because of the nutrients packed in their tiny package. In fact, they’re one of the most nutrient-dense berries. Antioxidants are abundant in blueberries, especially low bush or wild blueberries. Specifically, they’re high in polyphenol antioxidants called flavonoids, which are known to protect against free radicals which cause DNA damage. This means blueberries may help slow aging and reduce the risk of cancer. Blueberries may lower blood pressure and reduce the risk of heart disease. The antioxidants in blueberries may also affect areas of the brain that are essential for intelligence, helping to maintain brain function and improve memory. The anthocyanins in blueberries may help improve insulin sensitivity. (Read more about the health benefits).
Maine Blueberry Pie
6-8
servings30
minutes40
minutes1
hour10
minutesBlueberry pie is a Maine summertime favorite. This recipe uses less sugar, allowing you to savor the natural flavor of the berries. Serve with whipped cream or vanilla ice cream. You can use this same recipe with frozen berries, just add an extra 2 tbsp of cornstarch.
Ingredients
2 batches of Simple Pie Dough
1/2 cup sugar or monk fruit sweetener
1/4 cup cornstarch
2 tsp lemon zest
1/8 tsp ground allspice
1/8 tsp ground cinnamon
1/8 tsp salt
2 lb fresh Maine blueberries
1 tbsp butter (cut into small squares)
1 egg white
Directions
- Preheat your oven to 400°F.
- Make two pie dough recipes. On a lightly floured surface, roll out your first pie dough and place it in a 9-inch pie dish.
- Mix together the sugar, cornstarch, zest, spice, and salt. Add the berries and toss to coat. Fill the shell with your berries and distribute your squares of butter over them.
- Roll out your second dough and either cover the pie with the whole dough, or cut it into strips and form a lattice. Trim the dough edges so you have an inch of overhang. Roll the overhang into a crust edge and crimp it. If you did not make a lattice, slit the top of the pie to allow it to vent.
- Brush the pie top with your egg white.
- Place the pie pan on a baking sheet to catch any drips and bake for around 1 hour, or until the filling is bubbling at the edges. You may want to cover the pie with tinfoil after it browns so the pie doesn’t get too dark.
