CRUST:

1/2 cup (1 stick) butter or Crisco
2 tbsp. dairy sour cream
1 1/4 cups all-purpose flour
1/4 cup ice water (approx.)

Mix flour with butter or Crisco (shortening), and dairy sour cream, until mixture is mealy. Add water, stirring consistently, until dough just comes together. Take out and knead into a ball. Divide in half. Wrap one half in plastic or saran wrap and refrigerate. Roll out other half and place in a pie dish. Trim away excess crust*, and put aside.

FILLING:

4 cups fresh wild Maine blueberries
1/3 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla
1 tbsp. cornstarch
2 tbsp. port wine
1 egg, beaten

In a mixing bowl, toss together blueberries with sugar, cinnamon, and nutmeg. Dissolve cornstarch in vanilla and port wine, and stir into blueberries. Empty mixing bowl into pie dish.

Remove other half of crust from refrigerator. Roll out and place on top. Cut away excess crust* and put aside. Crimp down edges of crust with a fork. Brush beaten egg over the top crust. Slice three holes in crust.

Place pie dish in a preheated oven at 375°F and bake for 1 hour, or until crust is golden brown.

Remove from oven. Allow at least 30 minutes before serving. Serve warm, with vanilla ice cream if desired.

Note: With excess crust, roll out flat. Prick several times with a fork. Sprinkle on cinnamon-sugar mixture, and bake in already preheated oven, 10-12 minutes, or golden brown.

Submitted by: Daniel Lee Mishkin