I think I was always destined to live in Maine, as my favorite pie happens to be the official state dessert; blueberry pie (some think it’s whoopie pies, but those are the official state TREAT). Maine-iancs take their food seriously!
While I’ve been indulging in the wild blueberry that our state is known for, I used cultivated ones for Erin McDowell’s Blueberry Lemon Pie! After following and admiring Erin for years, this was my first attempt at one of her creations!
Her crust recipe requires multiple 30-minute refrigerator rests, which takes time, but the results are worth it. The simple lamination technique made the dough the easiest I’ve ever rolled out and plated. The crust turned out flaky yet sturdy, although I may need to invest in her pie weights, as the rice I used didn’t reach the top, causing the crust to puff out significantly.
For the filling, blueberries are stewed with half a chopped lemon (peel and all) and a whole vanilla bean. This mixture is then pureed using an immersion blender before adding sugar, flour, cinnamon, salt, and butter, and cooked until thickened. Fresh blueberries are folded in afterward. Once cool, the filling is poured into the par-baked crust and baked until bubbly.
Though the instructions don’t mention it, I added a layer of fresh berries on top, inspired by the pictures in the book. As Erin suggests, we dotted the pie with mascarpone whipped cream and sprinkled lemon zest.
This was one phenomenal blueberry pie, but I have one note: ensure the filling is pureed until absolutely smooth (consider straining it through a sieve). I missed several chunks of lemon peel, which slightly marred an otherwise heavenly pie!
Book: The Book on Pie, page 179
Rating: 5/5
How Easy Is That: Intermediate
Store-Bought Is Fine: whipped cream
Pricey Ingredients: —
Hard-to-find: —
Recipe on the BakedRoad.com
