Blueberry Barrens
Growing up in Maine was a privilege. We were able to spend summers outdoors biking, swimming and hiking. Our favorite hike, Borestone Mountain, always had fresh blueberry bushes near the top and we’d all scurry up to get fresh berries. With blueberry season in full swing we wanted to share our favorite Blueberry Pie recipe.
Cooking Time: 1 hour 15 minutes
Cooking Tools:
Mixing bowl
Ingredients:
6 cups (1,140 grams) Maine Blueberries (pea size blueberries)
1 teaspoon lemon zest
2 tablespoons lemon juice
4 ½ tablespoons (35 grams) all-purpose flour
½ cup (100 grams) white sugar
1 teaspoon cinnamon
1 egg + milk for egg wash
Instructions:
Combine all ingredients into a bowl and let sit.
While ingredients are resting together roll out 1 section of your pie crust (remember to store your pie crusts in sections to make it easier to roll out) and put it into the pie plate. After you put your bottom crust into your pie plate roll out your other section and either create a lattice top or if you don’t want a lattice top roll it out round like you did the bottom crust. Let both crusts chill for at least 30-minutes.
Pre-heat your oven to 425 degrees Fahrenheit.
After you’ve let your pie crusts chill bring them out of the fridge and place the filling inside with your lattice or pie crust on top (if you don’t use a lattice make sure to add a sliver for the pie steam).
Bake at 425 degrees Fahrenheit for 25 minutes.
After 25 minutes place a pie ring on top and bake at 375 degrees Fahrenheit for 30 minutes.
