Elizabeth Anderson: Deep Winter Maine Blueberry Pie
I was born in the heart of Blueberry Country, so my love affair with those tiny, real Maine Blueberries goes wayyyy back. My grandparents had a small blueberry field behind their house and every summer you could spot my tiny , tanned grandmother—in her glory– painstakingly filling her empty Cool Whip bowl with hundreds of those little delicious berries.
Today, I buy Maine Blueberries whenever they are available. While fresh blueberries are tough to beat, frozen varieties like Wyman’s brand, are perfect for baking and smoothie-making year-round (and both kinds, fresh and frozen, get a NuVal Score of 100!). Here is just such an example that I call Deep Winter Blueberry Pie. It’s the same wonderful blueberry pie, made heartier and more nutritious with whole wheat crust. The results were pretty impressive. Hey, when an 11-year-old says it’s great, what more do you need for success? This is a fun way to make another fruit serving fun for everyone!
Our first lattice crust.
Reduced Fat Pie Crust
(from 1001 Low Fat Vegetarian Recipes)
For one 8-9 inch pie
1 ¼ cups Bob’s Red Mill Whole Wheat Pastry Flour [NuVal Score 91]
2 T sugar
¼ t salt
3-4 T Canoleo Soft Margarine, with no hydrogenated oil or trans fat [NuVal Score 10]
4-5 T ice water
Directions:
- 1. Combine flour, sugar and salt in medium bowl. Cut in shortening with pastry blender until mixture resembles coarse crumbs. Sprinkle with ice water, 1 T at a time, mixing with fork just until dough holds together.
- 2. Roll pastry on floured surface into 2 circles about 2 inches larger than the inverted pie pan. Ease pastry into pan; trim and flute edge.
Blueberry pie filling
4 cups blueberries [NuVal Score 100]
¼ cup Kraft Minute Tapioca
1 cup sugar
Directions:
- 1. Mix fruit, tapioca and sugar in a bowl. Let stand 15 minutes.
- 2. Fill pie crust with mixture and add top crust or lattice crust. Dot with 1 T margarine.
- 3. Seat and flute edges if desired. Cut several slits in top crust.
- 4. Cover rim of pie with aluminum foil to prevent burning.
- 5. Bake in a preheated 400 degree oven for 45-50 minutes or until juices form bubbles that burst slowly.
The finished product.
A satisfied customer!
Posted by: Rob 8 comments
Posted in: Uncategorized
on Feb 25th, 2013 at 9:10 am
I eat blueberries every day. I’m impressed that you made your own crust! I didn’t realize there is a margarine that scores in the double-digits on the NuVal ranking. I’ll have to find that Canoleo Soft Margarine!
on Feb 25th, 2013 at 10:48 am
This pie looks delicious! I use the Wymans brand to make blueberry bread. They taste great. Keep the recipies coming…. What a handsome boy!
on Feb 25th, 2013 at 12:04 pm
Looks delish, I’ll have to give the whole wheat pastry flour a try.
on Feb 25th, 2013 at 5:23 pm
Yumm- looks delicious! Jack is adorable!
on Feb 26th, 2013 at 10:16 am
Beautiful pie! Bet your son loved it. I go out of my way to buy Wyman’s frozen Maine blueberries–I make a special trip to the only store in my area that has them. We eat tons of them at our house.
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on Feb 27th, 2013 at 9:19 am
Nothing beats homemade pie. Lattice crust really ups the degree of difficulty. High marks!
on Mar 5th, 2013 at 8:26 am
My 3 Sons are going to love this!