Wild Blueberry Pie

Wild Blueberry Pie

Blueberry pie is a a classic American recipe, passed on by grandmothers everywhere. This particular blueberry pie recipe uses the freshest wild blueberries and the most natural ingredients.

Cooking Time25 min

Ingredients

  • 3/4 cup sugar
  • 3 tablespoons corn starch
  • 1 teaspoon cinnamon
  • 6 cups wild blueberries
  • 1 1/2 tablespoon fresh lemon juice
  • 2 teaspoons sugar
  • 1 teaspoon all-purpose flour
  • 5-6 sheets phyllo

Instructions

For Filling:

  1. In a 4-quart saucepan, combine sugar, cornstarch and cinnamon and mix well.
     
  2. Add Wild Blueberries and sprinkle with lemon juice; toss lightly to combine.
     
  3. Cook and gently stir over medium heat until mixture comes to a boil.
     
  4. Cook and stir 2 additional minutes.
     
  5. Remove from heat and transfer to prepared phyllo crust.

 

For Crust:

  1. Lightly coat a 9” pie pan with nonstick vegetable oil spray.
     
  2. In a small bowl, combine the sugar and flour and set aside.
     
  3. Stack phyllo sheets and cut them in half crosswise.
     
  4. Cover the sheets with a slightly damp cloth until ready to use; take one sheet and layer it on the pie pan.
     
  5. Coat it lightly with the vegetable oil spray and sprinkle about 1/2 teaspoon of sugar mixture over it.
     
  6. Repeat with remaining sheets, layering clockwise at 1” intervals until entire pie pan rim is covered; trim excess phyllo with kitchen shears.
     

For Lattice Crust:

  1. Preheat oven to 350°F.
     
  2. Cut phyllo sheet in half crosswise. Lightly coat each half sheet with nonstick vegetable-oil spray.
     
  3. Stack the 2 layers and fold lengthwise. Cut into 6 strips. Twist the strips and arrange them over the pie filling, 3 horizontal and 3 vertical strips.
     
  4. Bake 20 to 25 minutes, or until phyllo is golden. Cool and serve at room temperature.

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