I Miss Bar Harbor Blueberry Pie
Transport yourself to the serene shores of Maine with “I Miss Bar Harbor Blueberry Pie,” a nostalgic dessert bursting with the vibrant flavor of wild blueberries. This homemade pie combines sweet and tangy notes from fresh or frozen wild blueberries, a hint of lemon zest, and a touch of cinnamon for a perfectly balanced filling. Encased in a golden, buttery crust—whether lattice-topped or classic—and brushed with a glossy egg wash for that irresistible bakery-style finish, this pie is a showstopper both in flavor and appearance. Simple yet comforting, it bakes to perfection with bubbling fruit and a crisp crust, offering a taste of New England in every bite. Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence. Perfect for summer picnics, festive gatherings, or whenever you crave a seasonal treat!
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Recipe Information
Ingredients
- 5 cups Fresh or frozen wild blueberries
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Butter
- 2 discs Pie dough (homemade or store-bought)
- 1 large Egg
- 1 tablespoon Water
- 1 tablespoon Coarse sugar (optional, for topping)
Instructions
Preheat the oven to 400°F (200°C). Place a baking sheet on the middle rack to catch any potential drips.
In a large mixing bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Stir until evenly coated and set aside to allow the flavors to meld.
Roll out one pie dough disc on a lightly floured surface to about 12 inches in diameter. Transfer it to a 9-inch pie plate, pressing it gently into the bottom and sides.
Pour the blueberry mixture into the prepared pie crust, spreading it out evenly. Dot the filling with small pieces of butter.
Roll out the second pie dough disc to about the same size. Place it over the filling as a full crust or cut it into strips to create a lattice-top design.
Trim any excess dough from the edges and crimp the crust edges together to seal. If using a full crust, cut a few small slits in the top to allow steam to escape.
In a small bowl, beat the egg with the water to make an egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar, if desired.
Place the pie on the preheated baking sheet and bake for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 30 minutes, or until the crust is golden brown, and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours to allow the filling to set.
Slice and serve your ‘I Miss Bar Harbor Blueberry Pie’ as is or with a scoop of vanilla ice cream. Enjoy!
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 35.4 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
