A new twist on a classic Maine dessert – this creamy wild blueberry pie is filled with deliciously intense blueberry flavor and packs twice the antioxidants of a regular blueberry pie. For the perfect pie, always pick the zippy little berries – the wild ones!
Roll out dough on floured work space and press into a tart pan. Prick crust thoroughly on bottom and sides with a fork and bake for 5-10 minutes at 400°F until golden color.
Combine berries with sugar over very low heat. Berries will thaw and sugar will melt. Combine cornstarch with small amount of water to make a slurry and add to berry mixture. Stir thoroughly to blend cornstarch mixture evenly. Cook until thickened and sauce is clear, about 3-5 minutes. Remove from heat and cool to room temp. Stir in lemon juice and fold in low-fat sour cream.