New England—Maine Blueberry Pie

New England Dessert

Maine Blueberry Pie
(Serves 6-8)

"Blubberry" pie from down-east, what could be better!

4 C blueberries
1 C sugar
1/4 C flour
3 T flour
1/4 tsp. salt
1/2 tsp. lemon zest (grated)
1 T fresh lemon juice
9” double piecrust (see sidebar)
4 T butter

Preheat oven to 425.

Toss blueberries with next 6 ingredients and turn into pieshell.Dot with butter and place 2nd crust over top. Trim to a 1/2" overhang, and crimp crusts.Score top with large X to allow steam to escape.

Bake 20 minutes, reduce heat to 350 and bake 35 more minutes till juices are bubbling.

Cool before serving and accompany with whipped or iced cream.

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Tips & Glossary

Bouquet Garni: (boo-kay gar-nee), a bundle of herbs tied together with string or wrapped in cheese cloth square. Usual herbs include parsley, thyme, and bay leaf, and peppercorns. They release their flavor during long cooking. Used to flavor soups and stews and removed before serving.

Ginger: dried ground ginger is far more potent than freshly grated from the root. Sweet dessert recipes call for ground powder. If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe.

Nutmeg: Use small whole nuts and store them, tightly covered, in a dry dark area. Grate what you need using the smallest grating edge or grind in a food processor. What a difference from store bought nutmeg!

Piecrust: Store-bought versions are heaven-sent for those who have neither the time nor the know-how for good homemade piecrust. But for those willing to make their own, the payoff is great. See our recipe for Noel's Pie Crust.