Ingredientes para Maine Wild Blueberry Pie
- Pastry For Double Crust Pie
- Wild Blueberries
- 1 tablespoon granulated sugar
- Brown Sugar
- Dry Tapioca
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
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Cómo preparar Maine Wild Blueberry Pie
- Preheat oven to 400°F (200°C). Spray a 9-inch pie plate with non-stick cooking spray.
- Place the bottom pie crust in the prepared pie plate.
- Gently clean 4 cups of fresh wild blueberries and place them in a large bowl.
- In a separate bowl, whisk together ¾ cup granulated sugar, ¼ cup packed light brown sugar, 2 tablespoons tapioca starch (or cornstarch), 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- Add 2 tablespoons of fresh lemon juice to the blueberries. Gently fold the blueberries into the sugar mixture until just combined.
- Let the blueberry mixture sit for 45 minutes. After 45 minutes, gently stir the mixture again.
- Pour the blueberry filling into the pie shell.
- Top with the second pie crust. Crimp the edges to seal, and flute for a decorative finish.
- Cut 5 small slits in the top crust to allow steam to escape.
- Brush the top crust with 1 tablespoon of milk and sprinkle with 1 tablespoon of granulated sugar.
- (Optional) Dot the top with 2 tablespoons of cold unsalted butter or margarine for extra richness.
- Bake for 10 minutes at 400°F (200°C).
- Reduce the oven temperature to 350°F (175°C) and bake for an additional 25 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
105g
Fat
19g
Carbs
17g
