This pie is the standard finish to that ultimate Maine feast: a bucket of steamers, a two-pound lobster pulled fresh from the trap and boiled, a basket of french fries, an ear of roasted corn, cole slaw, and a mug of beer. But it’s great even without those preliminaries.

SERVINGS

Makes one 9-inch pie; Serves 6 to 8

INGREDIENTS

For the Pastry

2 cups pastry flour

10 tablespoons unsalted butter, chilled and diced

2 teaspoons freshly squeezed lemon juice

1/3 cup ice waterFor the Filling

1 quart fresh blueberries

1 tablespoon cornstarch

3/4 cup honey

1 egg, beaten

Whipped cream, optional

PREPARATION

1.    To make the pie dough: Place the flour and butter in a cold bowl and either cut the butter in with 2 knives or work it quickly with your fingers until it resembles coarse meal. Sprinkle on the 2 teaspoons of lemon juice, then work in the ice water a bit at a time until the dough just forms a ball. Divide this into two balls, a slightly larger ball for the crust and a smaller ball for the lattice. Wrap both and refrigerate for 1 hour.

2.    To make the pie: Preheat the oven to 350°F. Roll out the dough to a 12-inch circle and place it in a 9-inch pie pan. Trim most of the excess, then squinch up the edges and press them into the pan with the back of a fork. Pierce the bottom of the dough in several places with a fork. Lay a sheet
of waxed paper in the pie shell and fill with pie weights, dry beans, or raw rice. Bake for 20 minutes. Remove from the oven, and remove the weights and waxed paper.

3.    While the crust is baking, place the blueberries in a mixing bowl. Mix the cornstarch with 2 tablespoons water and combine it with the honey in a small saucepan. Place over low heat and cook until mixture thickens, 3 to 4 minutes. Remove from the heat and mix with the blueberries.

4.    Cut the remaining dough into 1/2-inch-wide strips. Fill the pie shell with the blueberry mixture. Make a latticework top for the pie from the dough strips, pressing them onto the partially baked edge where they touch. Brush the latticework with the beaten egg. Lay a sheet of foil on the oven rack to catch drips. Place pie on it and bake for 20 to 30 minutes, until the latticework is lightly browned. Top with whipped cream if desired.  n