Around this time last year, we rented a car and drove 9 hours north to Bar Harbor, a picturesque seaside town on Mount Desert Island, Maine. This New England destination is a slice of heaven. It’s hard to describe in words what makes this idyllic island so special. Perhaps it’s the thick blanket of fog that rolls over the island, the lobster boats that dot the placid harbors, and the pine trees that tower over the steep granite cliffs of Acadia National Park. And if the gorgeous scenery weren’t enough, there’s the food. Fresh Maine lobsters priced per pound, steamed and served with drawn butter; buttery lobster pot pies and chowder; and of course, the most delicious lobster rolls imaginable. And let’s not forget those ubiquitous wild Maine blueberries. Those tiny blue pearls are incorporated in everything–beer, soft drinks, ice cream, pancakes, honey, and of course fresh pies!! Above all, perhaps the ultimate reason why we love this charming coastal town so much is because Bar Harbor is where we got engaged. In my homage to Maine and to celebrate our 1 year mark of engaged life, I baked a Maine lobster inspired blueberry pie.
The how to…
Blueberry filling recipe slightly adapted from Allrecipes.com
1 9-inch pie
2 batches chilled pie dough, recipe here
4 cups fresh blueberries, rinsed and dried
zest of 1 lemon
juice of 1/2 lemon
1 Tbsp granulated sugar
2 Tbsp corn starch
1 egg + 1 tsp water, lightly beaten, for egg wash
pinch brown sugar, for sprinkling
- Roll out bottom crust. Work with one batch of pie dough at a time. On a lightly floured surface, roll out the dough (lightly dust the top of the dough or rolling pin with flour as needed, to prevent sticking) into a rough 12-inch round. Gently lift the dough and drape over a buttered 9-inch cast iron skillet. Lightly press the dough into the skillet. Chill in fridge.
- Make top crust. On a lightly floured surface, roll out the second batch of pie dough. Dust desired cookie cutter (I used a large lobster shape) with flour and stamp out shapes. Place lobsters on a sheet pan lined with parchment paper. Brush the tops with egg wash and sprinkle with brown sugar. Set aside.
- Prepare filling. In a medium bowl gently toss berries, lemon zest, lemon juice, sugar, and cornstarch. Pour mixture into pasty lined skillet. Arrange lobster shapes on top of blueberry filling.
- Bake. Preheat oven to 425 degrees. Bake on lower rack of oven for about 50 minutes, or until the crust is golden brown and the fruit juices bubble. Remove from oven and let cool.
*Place skillet or pie dish on a sheet pan before putting in oven (this will catch any juice overflow)
*It’s important to let the pie cool. This allows the juices to thicken and the filling to set