Sjoblom Blueberry Best Pie

When summer rolls around, Maine becomes the heart of the Northeast and everyone wants a slice of this state.  My friend invited me to stay overnight at her lake house in Waterville, Maine, and I was welcomed with a warm and tasty blueberry pie!  WGTB already has a couple of blueberry treats (Blueberry Shortcake, Blueberry Scones), but I couldn’t resist asking Mama Sjoblom for her recipe to share with everyone.  A lot of people claim to have the best pie, but this was really one of the best I’ve ever had!  Truth be told, I’ve never really eaten that many homemade blueberry pies…but it was great!  Some recipes call for hidden ingredients (ex: adding vodka to the dough) but this recipe was simple and delicious-just the way we like it.  Along with the recipe, here are some fun facts about this succulent fruit that you might find interesting.



Pie Crust

3 cups of flour
3 Tbsp sugar
1/2 tsp salt
1/2 lb (2 sticks) butter cut into 1/2 inch small pieces
5-8 Tbsp cold water (ice water)
Egg and some sugar for the top

Filling
5 cups Maine blueberries (blueberries from other farms work, too)
1/2 cup flour
1/2 lemon for juice
optional: 2 tsp cinnamon

1.  Preheat the oven to 425° F, and place the butter into the freezer for about 15 minutes to harden.
2.  Combine the flour, sugar, and salt.
3.  Add half the butter into the flour and knead for about 1 minute.  Then add remaining butter and knead until the mixture resembles a coarse meal, with many butter pieces the size of peas.
4.  Add cold water 1 Tbsp at a time until when you pinch some of the crumbly dough, it holds together.
5.  Divide the dough in half, and on a smooth surface work the dough enough to just bring it together.  Shape them into a disk shape.  You are aiming so the dough has visible pieces of butter, which makes it flaky.
6.  Sprinkle the dough with flour and wrap them in plastic wrap and refrigerate for one hour or up to two days.
7.  Take dough out of the refrigerator and place on a lightly floured surface.  Let the disks sit for a couple of minutes just enough so they are chilled and easier to roll.
8.  Roll out the dough into a 12 inch circle, thickness about 1/8 of an inch.
9. Place on the bottom of the 9″ pie plate.
10.  Combine all of the filing and place it in the pie (this can be made in advance and chilled in the refrigerator).


11.  Place the filling into the pie plate and gently cover it with the second disk.
12. Brush egg on the top, and sprinkle some sugar.
13.  Scorch the pie and it’s all done!
14.  Bake the pie for 15 minutes in 425° F.
15  Turn down the heat to 375° F and bake for 30-45 minutes or until the crust is golden brown.  Keep an eye on it!

It’s incredible how you can fill up your time at a place with so little, and that’s what I love about resting in nature.  I’ll let these photos explain for themselves.

Note: It’s hard to handwrite with a mouse.

 

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