I'm celebrating Maine by baking a blueberry pie today! It's a perfect summer sweet and Maine's official state dessert.
Thank you to everyone who voted for their favorite dessert from Maine, as well as interesting facts about the state! I love hearing about them. You can vote for next week's dessert (Maryland) here.
Blueberries are one of my favorite summer berries! Especially the big, plump ones. No need to fear if you have sour blueberries. Add 1/4 cup extra sugar if the blueberries are too sour for your taste.
If you don't have any fresh blueberries on hand, you can also use frozen. Make sure to thaw them and drain out the liquid. The pie will be too soggy if there is extra liquid.
I love eating pie warm, especially with vanilla ice cream. This blueberry pie is no exception! While you have to chill the pie for 3 hours to let the filling set, you can heat the pie again for 45 seconds in the microwave!
|Level: 👩🏽🍳👩🏽🍳|Time: 4 hours, 30 minutes|Serves: 8|
2 pie crusts (1 for the bottom and the other for the top)
4 cups blueberries
2/3 cup sugar
1/3 cup cornstarch
1 tablespoon lemon juice
Crimp the 1st pie crust in a 9-inch pie tin. In a large bowl, mix the blueberries, sugar, cornstarch, and lemon juice. Let the mixture sit while you preheat your oven to 400 degrees F.
Once your oven is ready, pour your blueberry mixture into your pie crust. Cut strips of pie crust, and arrange it on top of the blueberry mixture in a lattice design.
In a small bowl, whisk the egg into an egg wash. Brush the egg wash onto the top of the pie crust. Bake for 25 minutes. Then lower the temperature down to 375 degrees and bake for another 25 minutes. Chill your pie for 3 hours until the filling is set.
- The Bored Baker 👩🏽🍳