Two Fat Cats Bakery, with locations in Portland and South Portland, is nationally recognized for their SCRUMPTIOUS pies, cakes, and pastries. Co-owner Stacy Begin recommends baking this pie with unthawed frozen berries for two reasons: freezing sets the berries’ pigment, which makes for a prettier filling, and the cold fruit keeps the fat in the crust from melting before it hits the oven.

Ingredients: For the Crust
(Yields 6-8 Servings)


  • 2 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon granulated sugar, plus more for sprinkling
  • ¾ teaspoon table salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
  • 5 tablespoons vegetable shortening, cut into small pieces
  • 6–8 tablespoons ice water
  • 2 tablespoons milk, for brushing

Instructions:


First, make the crust: In a large bowl, whisk together the flour, sugar, and salt. Sprinkle the butter and shortening over the dry ingredients and use your fingertips to gently rub them into the mixture so that they form flakes and small lumps. The dough will begin to take on a pale yellow color and look a bit like lumpy cornmeal. Add the ice water, a few tablespoons at a time, until the dough holds together but isn’t sticky or wet. Divide into two equal parts. Wrap each in plastic wrap, press into disks, and chill for at least one hour.

Ingredients: For the Filling


  • 4 ½ cups wild Maine blueberries, frozen (do not thaw)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons tapioca starch
  • 2⁄3 cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon grated nutmeg

Instructions:


Now, make the filling: In a large bowl, combine the berries and lemon juice. In a small bowl, whisk together the tapioca, sugar, cinnamon, and nutmeg. Sprinkle the dry ingredients over the fruit and mix thoroughly. Let sit for 5 to 10 minutes, then mix again.

Baking Instructions:


Preheat the oven to 375° and set a rack to the lowest position. Remove the first disk of dough from the refrigerator. On a clean, floured surface, roll it out to a 10-inch circle. Transfer this to a 9-inch pie pan, letting the excess hang over the sides. Pour the filling into the pan.

Remove the second disk from the refrigerator and roll it out to a 10-inch circle. Lay it over the filling. Pinch the bottom and top dough edges together and crimp firmly. Make three 1-inch steam cuts in the crust, then brush with milk and sprinkle liberally with sugar.

Bake on the bottom rack until the top is browned and the juices are bubbling through the vents, 50 to 60 minutes. Let cool completely before serving.

Bon appétit!