The classic Maine-style blueberry pie may come out a little on the soupy side. That’s how it’s meant to be; ask anyone from Maine. Served with a scoop of ice cream, it doubles as a sauce! Wild Maine blueberries are smaller and a little more tannic and definitely worth the search.
Serves 6 to 8 people
5 cups wild blueberries, fresh or frozen, washed and stems removed
¼ cup all-purpose flour
½ cup sugar, plus 2 tablespoons for the crust
1 teaspoon lemon juice
Basic Pie Crust, one crust in a 9-inch pan, second crust rolled out
1 ½ tablespoons cold unsalted butter, cut into small cubes
1 large egg, beaten
Preheat the oven to 400 degrees F.
Gently toss the berries with the flour and the ½ cup sugar. Sprinkle with lemon juice. Let stand 10 minutes.
Pour the berries into the pie shell. Scatter the butter over the berries.
Place the second crust over the pie and crimp the edges to seal. With a sharp knife, cut a few slashes in the top crust to vent. If you want to get fancy, feel free to cut strips of crust and weave a lattice top instead.
Brush the top crust with the egg and sprinkle with the 2 tablespoons sugar. Bake for 45 to 50 minutes, until the crust is brown and the filling bubbles up through the vents.
Cool completely before serving.
Recipe courtesy of Mario Batali BIG American Cookbook (Grand Central Life & Style 2016)