I picked up this legendary (yet simple!) recipe from Julie Barker at Helen's Restaurant in Machias, Maine. It's legit one of the best pies I've ever had, and I'm not sure if that's because of the pie crust to blueberries to whipped cream ratio or what. But it's magical. Note: We scaled this down from the original recipe (which makes A LOT more pies) so feel free to play with the measurements. —Samantha Weiss Hills
plus 2 tablespoons sugar
1 1/2 cups
1 1/2 quarts
fresh blueberries (from Maine, if you can get 'em!)
Make the blueberry gel. In a double boiler over medium-low heat, mix together the frozen blueberries, 1/4 cup and 2 tablespoons of sugar, water and cornstarch. Let simmer until thickened. Remove from heat and let cool.
Mix together the flour, shortening, salt, and water for the pie dough just until firm. Shape into a 9-inch pie pan and crimp the edges, and chill it for at least 30 minutes. Preheat your oven to 325°F. Then, once you are ready to bake, dock the chilled dough, and then bake it for 25 minutes or until golden brown around the edges. Let cool.
Combine the blueberries and cooled gel together in a large bowl and add the mixture to the pie crust.
Whip the whipping cream with the sugar and vanilla and then spread a thick layer all over the top of the blueberries. Dot the top with extra blueberries to add some flair. Chill until solid and you easily cut it with a knife. Each pie should have 6 pieces to it—it's ok if they're big! That's the way it's supposed to be.