Maine Wild Blueberry Pie Food

MAINE BLUEBERRY PIE WITH CRUMB TOPPING

Steps:

• Preheat oven to 400°. Unroll pie crust into a 9-in. cast-iron skillet or deep-dish pie plate; flute edges., In a large bowl, combine the blueberries, sugar, flour, cinnamon and, if desired, thyme and lemon zest; toss gently. Spoon into crust; dot with butter., In a food processor, cover and process cookies until coarsely chopped. Add the oats, brown sugar, butter, flour, salt and cinnamon; process until crumbly. Sprinkle over berry mixture., Bake until crust is golden brown and filling is bubbly, 45-55 minutes. Cover edges with foil during the last 15 minutes if necessary to prevent overbrowning. Cool on a wire rack. If desired, serve with whipped cream.

BLUE RIBBON WILD BLUEBERRY PIE

Steps:

• Mix first three ingredients in a large bowl.
• Make sure the berries are covered with the dry goods.
• Pour berry mixture into first pie shell, then cover with other crust.
• Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
• Brush with egg yolks, then sprinkle with sugar.
• Bake in 350* oven for 45 - 60 minutes. Yeay!
• Your pie is done- let it cool, then dig in!

MAINE WILD BLUEBERRY PIE

Steps:

• Preheat oven to 400°F Spray 9-inch pie plate with non-stick spray. Place bottom crust in pie plate.
• Clean fresh blueberries (if canned or frozen set to drain) and put in bowl. In a separate bowl, mix sugars, tapioca, cinnamon, and nutmeg.
• Sprinkle lemon juice on blueberries, then gently fold into sugar mixture. Let sit 45 minutes, then gently stir again. Pour into pie shell.
• Cover with second crust. Crimp edges with fingers and flute. Make 5 small slits on top. Brush top with milk and sprinkle with sugar.
• Bake 10 minutes at 400. Reduce heat to 350 and bake 25 minutes more.