Wild Blueberry Pie
Wild Blueberry Pie with Phyllo Crust Recipe - Easy & Delicious
Introduction
Wild blueberry pie is a delicious and classic dessert that is perfect for any occasion. Made with fresh wild blueberries and a flaky phyllo crust, this pie is sure to be a hit with your family and friends.
History
The origins of the wild blueberry pie recipe can be traced back to early American settlers who used the abundant wild blueberries found in the Northeastern United States to create this tasty dessert. Over the years, the recipe has been passed down through generations and has become a beloved classic in American cuisine.
Ingredients
- Filling
- 0.75 cup (150 g) sugar
- 3 tbsp corn starch
- 1 tsp cinnamon
- 6 cup (900 g) Wild blueberries
- 1-0.5 tbsp fresh lemon juice
- fat-Free phyllo Crust
- 2 tsp sugar
- 1 tsp all-purpose flour
- 4-5 sheets phyllo
- Lattice Crust: 1 sheet phyllo
How to prepare
- Filling: In a 4 qt (4 liter) saucepan, combine sugar, cornstarch, and cinnamon. Mix well. Add wild blueberries and sprinkle with lemon juice. Toss lightly to combine. Cook and gently stir over medium heat until the mixture comes to a boil. Cook and stir for an additional 2 minutes. Remove from heat and transfer to a prepared phyllo crust.
- Crust: Lightly coat a 9-inch (22 cm) pie pan with nonstick vegetable oil spray. In a small bowl, combine the sugar and flour. Set aside. Stack phyllo sheets and cut them in half crosswise. Cover the sheets with a slightly damp cloth until ready to use. Take one sheet and layer it on the pie pan. Coat it lightly with the vegetable oil spray and sprinkle about 0.5 tsp of the sugar mixture over it. Repeat with the remaining sheets, layering clockwise at 1-inch intervals until the entire pie pan rim is covered. Trim excess phyllo with kitchen shears.
- Preheat oven to 350°F (175°C).
- Lattice Crust: Cut the phyllo sheet in half crosswise. Lightly coat each half sheet with nonstick vegetable oil spray. 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.
- Bake for 20 to 25 minutes, or until the phyllo is golden. Cool and serve at room temperature.
- Wild blueberry pie serves 8.
Variations
- Try adding a splash of vanilla extract to the wild blueberry filling for extra flavor.
- Substitute the phyllo crust with a traditional pie crust for a more classic look.
Cooking Tips & Tricks
Be sure to toss the wild blueberries gently with the lemon juice to ensure that they are evenly coated.
- When layering the phyllo sheets in the pie pan, be sure to coat each sheet lightly with vegetable oil spray to prevent them from sticking together.
- To create a beautiful lattice crust, twist the phyllo strips before arranging them over the pie filling.
Serving Suggestions
Serve wild blueberry pie with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious treat.
Cooking Techniques
Be sure to cook the wild blueberry filling over medium heat, stirring constantly, to prevent burning.
- When layering the phyllo sheets, be sure to work quickly to prevent them from drying out.
Ingredient Substitutions
If wild blueberries are not available, you can use regular blueberries in this recipe.
- You can substitute the phyllo crust with a pre-made pie crust if desired.
Make Ahead Tips
You can prepare the wild blueberry filling and phyllo crust ahead of time and assemble the pie just before baking.
Presentation Ideas
Serve wild blueberry pie on a decorative pie plate for a beautiful presentation. Dust with powdered sugar before serving for an extra touch.
Pairing Recommendations
Wild blueberry pie pairs well with a cup of hot coffee or a glass of cold milk.
Storage and Reheating Instructions
Store any leftover wild blueberry pie in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes before serving.
Nutrition Information
Calories per serving
Each serving of wild blueberry pie contains approximately 200 calories.
Carbohydrates
Each serving of wild blueberry pie contains approximately 40 grams of carbohydrates.
Fats
Each serving of wild blueberry pie contains approximately 3 grams of fat.
Proteins
Each serving of wild blueberry pie contains approximately 1 gram of protein.
Vitamins and minerals
Wild blueberries are a good source of vitamin C and dietary fiber.
Alergens
This recipe contains wheat (phyllo) and may contain traces of nuts.
Summary
Wild blueberry pie is a delicious dessert that is relatively low in fat and calories. It is a good source of carbohydrates and dietary fiber.
Summary
Wild blueberry pie is a delicious and classic dessert that is perfect for any occasion. Made with fresh wild blueberries and a flaky phyllo crust, this pie is sure to be a hit with your family and friends. Enjoy!
How did I get this recipe?
I remember the joy I felt when I first stumbled upon this recipe for Wild Blueberry Pie. It was many years ago, during a summer trip to the countryside with my family. We had spent the day picking fresh wild blueberries in the fields, and I was eager to find a way to use them in a delicious dessert.
As the sun began to set, I sat down at the kitchen table with my grandmother, a renowned cook in our family, and asked her if she had any recipes for blueberry pie. She smiled and reached for a tattered old cookbook that had been passed down through generations.
"This recipe has been in our family for years," she said, flipping through the pages until she found the one she was looking for. "It's simple, but it's a classic."
I watched intently as she gathered the ingredients and began to work her magic in the kitchen. The sweet aroma of blueberries and cinnamon filled the room, and I knew that I was in for a treat.
After what seemed like hours of waiting, the pie was finally ready. The golden crust was perfectly flaky, and the blueberries bubbled and oozed with delicious juices. I took my first bite and was instantly transported to a world of pure bliss. The tartness of the blueberries paired perfectly with the sweetness of the sugar, creating a symphony of flavors that danced on my tongue.
From that moment on, I was hooked. I made the Wild Blueberry Pie countless times over the years, each time tweaking the recipe to make it my own. I added a touch of lemon zest for brightness, a sprinkle of nutmeg for warmth, and a dollop of whipped cream for decadence.
I shared the recipe with friends and family, who all raved about its deliciousness. It became a staple at potlucks, picnics, and family gatherings, and I was always proud to serve it to those I loved.
But the true magic of the Wild Blueberry Pie lies not in its flavor, but in the memories it holds. Every time I make it, I am transported back to that summer day in the countryside, picking blueberries with my family and learning from my grandmother. I can hear her laughter, feel her love, and taste the joy that comes from simple pleasures shared with those we hold dear.
And so, as I pass this recipe down to future generations, I do so with a heart full of gratitude for the memories it has given me. The Wild Blueberry Pie will always hold a special place in my heart, a reminder of the love and connection that food can bring to our lives.