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RECIPE


BETH’S BLUEBERRY PIE


 

When you couldn’t possibly eat another bite of your supper, you know it’s time for dessert. Blueberry pie is a classic choice and the secret to this award-winning recipe is simple. The berries are cooked before being poured into the crust, making for a filling that’s never runny and a pie crust that’s incredibly crisp. 

INGREDIENTS

5 cups of frozen blueberries, divided*
1/4 cup water or blueberry juice
1/4 cup + 2 tbsp maple syrup
3 tbsp corn starch
1/2 tsp salt

1 tbsp unsalted butter 
1 tbsp lemon juice
1 1/2 tsp lemon zest
2 9-inch pie crusts, uncooked and chilled
1 egg yolk (optional)
1 tbsp milk (optional)

DIRECTIONS

Preheat your oven to 425 degrees Fahrenheit. Set your chilled pie crusts out at room temperature.

In a medium-sized saucepan, combine 2 cups of blueberries with the water/blueberry juice, maple syrup, corn starch and salt. Bring the mixture to a simmer over medium heat, stirring constantly, until it has thickened to the consistency of jam. Remove the mixture from the heat and add in the remaining 3 cups of blueberries, along with the butter, lemon juice and lemon zest. Stir until smooth, and you’ve made yourself some pie filling!

Let the filling cool until it’s no longer hot to the touch, then pour it into one of your uncooked 9-inch pie crusts, smoothing the filling with a spatula.** Carefully top the filled pie with the second, uncooked 9-inch pie crust. With a fork, press the edges of the top and bottom crusts together, trimming off any dough that hangs over the edge of your pie plate. (For an extra-golden crust, you can now brush the top crust with an egg wash made from 1 egg yolk whisked with 1 tbsp of milk.)

Bake the pie for 30 – 40 minutes, or until the crust is golden. Let your pie cool before serving.

Notes:

* If you want to use fresh blueberries, decrease the quantity of blueberries to 4 cups, divided equally, and increase the quantity of water/blueberry juice to 1/2 a cup.

** For an even simpler pie, you can follow Beth’s original, single-crust recipe. First, prick the base of an uncooked, 9-inch pie crust with a fork several times, then bake it at 425 degrees Fahrenheit for 20 minutes or until it’s golden. While the pie is baking, make the filling as instructed. Once the crust is out of the oven, pour the filling into the crust. Let the pie cool before serving. It’s that easy!

 

dinner (2 of 2)

The pie is cooling, and the food is hot – it’s time to eat! Gather your guests and serve things up family-style. There’s something about passing food around the table that brings folks together.

Now fill your glass, pile your plate high, and enjoy your very own lobster supper, the Island way.

dinner (1 of 2)