Maine Wild Blueberry Pie
Experience a slice of pure New England tradition with this Maine Wild Blueberry Pie, a celebration of the region’s treasured wild blueberries. Bursting with the natural sweetness of fresh berries, this recipe is enhanced with zesty lemon, warm cinnamon, and a buttery, flaky crust that’s as irresistible as the filling itself. The combination of homemade (or store-bought) pie dough and a luscious blueberry filling creates a dessert that is both rustic and refined, perfect for summer gatherings or cozy evenings. Topped with a golden egg wash and a sprinkle of coarse sugar, this pie offers a stunning presentation and an irresistible crunch. Serve it slightly warm with a scoop of vanilla ice cream for a dessert that’s as comforting as it is unforgettable. Ideal for lovers of homemade fruit pies, this classic recipe is a must-try for any blueberry season!
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Recipe Information
Ingredients
- 6 cups fresh wild blueberries
- 0.75 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 2 disks pie crust (homemade or store-bought)
- 1 large egg
- 1 tablespoon water
- 1 tablespoon coarse sugar (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Place an oven rack in the center position.
Roll out one disk of pie crust on a lightly floured surface and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
In a large mixing bowl, combine the blueberries, sugar, cornstarch, lemon zest, lemon juice, and cinnamon. Gently toss until the blueberries are evenly coated and set aside for 10 minutes to allow the mixture to thicken slightly.
Pour the blueberry mixture into the prepared pie crust. Dot the top of the filling with small pieces of butter.
Roll out the second disk of pie crust and place it over the filling. You can choose to create a lattice pattern or cover the pie completely. If covering completely, cut a few small slits into the top crust to allow steam to escape.
Trim the edges of the top crust, leaving about 1/2-inch of overhang. Fold the top crust under the bottom crust edge and crimp to seal.
Beat the egg with 1 tablespoon of water to create an egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar, if desired.
Place the pie on a baking sheet to catch any juices that may bubble over. Bake for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool for at least 2 hours before slicing. This helps the filling set properly.
Serve the pie at room temperature or slightly warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 323 mg | 14% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 33.6 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 161 mg | 3% | |
*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.
