It’s pie week here on the Cup of Sugar :: Pinch of Salt Self-Isolation Bake-a-long, so I checked the freezer and lo-and-behld there were still wild Maine Blueberries from last summer. I’ve been having a craving for blueberry pie anyway, so here you have it — Traditional Maine Blueberry Pie, with a touch of maple sweetness. I wove the lattice-top a little too tightly but other than that, it came out pretty nice, I’d say.
Ingredients
for the Crust
2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/3 cup chilled solid vegetable shortening, diced
6 tablespoons (or more) ice water
for the Filling
1/2 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons maple syrup
2 tablespoons. fresh lemon juice
Pinch table salt
4 cups fresh blueberries, stemmed, rinsed, and dried
1 egg mixed with one tablespoon milk for egg wash
Directions
Blend flour, sugar and salt in processor. Add butter and shortening and pulse until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours.
Position rack in lowest third of oven and preheat to 400F. Mix together sugar, corn starch, and salt in a medium bowl. Add blueberries, lemon juice and maple syrup and toss to blend.
Roll out 1 dough disk on floured surface to 12-inch round rectangle. Transfer to 9-inch-diameter pie dish. Fold edge under, forming high-standing rim; crimp. Add filling. Roll out second dough disk on floured surface. Cut strips and weave lattice over top of pie filling. Mix egg and water and create an egg wash; using a pastry brush, brush lattice and edge of pie. Place on a baking pan (to catch drips) and into the oven and bake pie 20 minutes. Reduce oven temperature to 375F. Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour.
Let pie cool 1 hour before cutting.
