Bilberry Pie
Bilberries are not typical in Maine, although Finnish people are. The common wisdom, and it works nicely, is to substitute Maine wild blueberries for the Bilberries. Equally wholesome and delicious.
BILBERRY OR WILD MAINE BLUEBERRY PIE | Serves 6
CRUST
Here we welcome you to use your own crust recipe, as people have preferences in this regard. Make enough for a two crust pie. Roll them out and have ready in the fridge.
FILLING
5 cups Bilberries or Wild Blueberries
1/2 cup white sugar
1/2 tsp. lemon zest and juice of one small lemon
3 tb quick cooking tapioca
1 tb vanilla
Preheat the oven to 350°
Combine all and let rest, covered for an hour. This gives the tapioca time to swell and effectively thicken the juices.
Pile all filling and juice into your rolled out crust in a deep pie plate. Top with the second crust and crimp the edges high, as it’s a generous filling.
Bake at 350 degrees on a half sheet pan to catch any spills for around one hour, or until bubbly and browned.
This pie needs an hour to set up and slice nicely. Serve with good vanilla ice cream or whipped cream
This wild berry pie is worth the wait!
