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Maine Wild Blueberry Pie

Maine Wild Blueberry Pie
23 votes, 3.87 avg. rating (77% score)
by
Maine Wild Blueberry PiePhoto/Art by Brenda Darroch

Total Time: 60

Yield: 8 servings

Any one who has spent a summer in New England knows what a delightful flavor blueberry can be. Perhaps one of the most beloved uses of these berries is in a traditional New England blueberry pie. This traditional Maine Wild Blueberry Pie recipe brings out the sweet and refreshing taste of blueberries and isn't overpowered by the taste of lemon or the texture that can come from using too many thickeners. Serve with a tall glass of milk or a scoop of vanilla ice cream.

Note: Some folks consider this pie a bit runny, but that's how many New Englanders prefer it.

Filling:

Ingredients:

  • 5 cups fresh wild blueberries
  • 3 tablespoons flour
  • 1/2 cup sugar
  • 1/2-1 teaspoon lemon juice
  • Double-Crust Pastry Dough
  • 1-1/2 tablespoons butter

Instructions:

Wash berries, remove stems, and gently stir with flour and sugar. Sprinkle with lemon juice to taste. Set aside.
Preheat oven to 400°. Unwrap the larger disk of Double-Crust Pastry Dough and place in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from center, to a 13-inch circle.
Peel off top piece of parchment and transfer dough to a 9-inch deep-dish pie plate, peeled side down. Peel off remaining parchment and press crust into plate, draping any excess over the sides.
Unwrap smaller dough disk and place in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from center, to an 11-inch circle. Set aside.
Pour berries into bottom crust. Distribute dots of butter over berries. Peel one sheet of parchment off top crust. Transfer top crust, peeled side down, to pie; then peel off remaining parchment.
Using a sharp knife, make three slashes in crust to let steam escape.
Fold bottom crust up over top crust and crimp to seal. Brush with egg wash; then bake until crust is golden brown and juices are bubbling, 40-50 minutes.

Double-Crust Pastry Dough

Ingredients:

  • 2-1/2 cups all-purpose flour, plus extra for work surface
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher or sea salt
  • 18 tablespoons (2-1/4 sticks) chilled unsalted butter, cut into small cubes
  • 6-8 tablespoons ice water

Instructions:

In a medium-size bowl, whisk together flour, sugar, and salt until well combined.
Sprinkle butter over flour mixture, and use your fingers to work it in (rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal, with some pea-size bits of butter remaining.
Sprinkle 6 tablespoons ice water on top, and stir with a fork until dough begins to come together. If needed, add more ice water, a tablespoon at a time.
Turn out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough. Don't overmix!
Gather into a ball; then divide into two pieces, one slightly larger than the other. Press each piece into a disk and wrap in plastic. Refrigerate 30 minutes.

Updated Monday, August 12th, 2013

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6 Responses to Maine Wild Blueberry Pie

  1. Lisa Mentzer July 6, 2003 at 10:58 pm #

    The recipe was excellent however it was runny. If I make it again, I’ll add cornstarch to thicken the juice. My family enjoyed it with a scoop of vanilla ice cream.

  2. Rick Richardson June 2, 2004 at 11:52 pm #

    Try a slice with a great big cold glass of milk…The simple things truly are the best sometimes.

  3. Kathleen Taradash August 9, 2006 at 7:50 am #

    This is a delicious and easy way to use those wild Maine blueberries you bought at a roadside stand. It is a bit runny but we thought that was the best part. I suggest extra lemon juice and a bit less sugar to really bring out the blueberry flavor. It was great for breakfast, with milk, or ice cream.

  4. Kim Tardif August 15, 2008 at 1:46 pm #

    I took into account the reviews given about the runniness and so I put in 1/2 teaspoon cornstarch. Well, the family comments were “I would like it more runny” and “too starchy”. So, live and learn — I will NOT use cornstarch again — so much for listening to the reviews.

  5. Anonymous November 17, 2012 at 8:15 am #

    Skip the cornstarch, instead, use a little pectin or just add some of your favorite jelly to hold it together. But I like the recipe just as written. Delicious.

  6. ldh4duke March 25, 2014 at 6:03 am #

    Loved this pie! I live in South Carolina and wasn’t sure where I could find wild blueberries so I used frozen wild blueberries from Trader Joe’s. Otherwise made exactly as written and it was not too runny – it was perfect and delicious! As for the crust, I used the exact ingredients but made it in my food processor. Super easy to have it form into a ball. Will definitely make this again! YUM!

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