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Catholic Recipe: Maine Blueberry Pie

    INGREDIENTS

  • 1 quart fresh blueberries
  • pastry for 2-crust 9-inch pie
  • 1 teaspoon vinegar
  • 1 cup sugar
  • 2 Tablespoons flour
  • 1/4 teaspoon nutmeg
  • 2 Tablespoons butter or margarine
  • Details

  • Yield: 1 pie
  • Prep Time: 2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

Summer, when the blueberries are in season, is the perfect time to make a fresh blueberry pie. This makes a nice dessert for a picnic. The blue in the blueberries is an appropriate food for the feast of the Birth of Mary, September 8, the end of the summer season.

DIRECTIONS

Wash and pick over blueberries. Roll out half the pastry 1/8 inch thick. Line a 9-inch pie pan, and trim 1/4 inch from rim. Combine vinegar, sugar, flour, and nutmeg; mix with berries. Turn mixture into pastry shell. Dot with butter or margarine. Roll out remaining pastry; cut slits for steam to escape and adjust over berries, trimming 1/2 inch from rim of pan. Fold edge of top pastry under edge of lower pastry. Press edges together and flute or crimp. Bake at 425° for 10 minutes. Reduce heat to 375°; bake 25 minutes longer or until brown.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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