Return to Content

Mary Blenk's Maine Wild-Blueberry Pie

Mary Blenk’s Maine Wild-Blueberry Pie
16 votes, 4.00 avg. rating (79% score)
by in Jul 2012

Total Time: 30

Yield: 1 double-crust pie

This award-winning wild-blueberry pie recipe is i juicy, not runny, the berries sweet (yet just a bit tart), the crust flaky and light: everything a blueberry pie should be.

Mary Blenk's Maine Wild-Blueberry Pie
Photo/Art by Stacey Cramp


  • dough for a 9-inch, 2-crust pie:
  • 2 cups all-purpose flour, plus extra for work surface and crust bottom
  • 1/4 cup cake flour
  • 1 teaspoon table salt
  • 1/4 teaspoon baking powder
  • 1/3 cup butter-flavored vegetable shortening
  • 1/3 cup plus 1 tablespoon regular(unflavored) vegetable shortening
  • 5-7 tablespoons ice water, divided
  • Granulated sugar (for crust bottom)


Preheat oven to 400°. In a large mixing bowl, whisk flours with salt and baking powder. Add butter-flavored shortening; use a pastry blender to work it in until the mixture has the consistency of fine meal. Add regular shortening, and blend until mixture looks like wet sand with pea-sized bits of shortening (Mary says this will make the crust flakier).
Add ice water 1 tablespoon at a time. Toss with a fork until dough starts to form a ball. Turn dough onto floured counter, and knead three times, until smooth. Divide dough into two balls, one slightly larger than the other.
On a floured surface, roll out larger ball to a 13-inch circle and transfer into a 9-inch glass pie plate. Dust bottom of crust with a bit of sugar and flour. Trim any excess dough that is draping over the edges of the pie plate, and set aside.



  • 1/2-1 cup granulated sugar
  • 1 tablespoon light-brown sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon Minute Tapioca mix
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 cups Maine wild blueberries (preferably frozen)
  • 1 teaspoon lemon juice
  • 1 tablespoon salted butter


In a separate mixing bowl, prepare the filling. Whisk together sugars, flour, tapioca, and spices. Toss berries in dry mixture. Pour berries gradually into crust, holding back flour mixture with a big spoon. When the coated berries fill the bottom, pour the rest of the dry mixture on top of berries. Drizzle lemon juice over berries; dot with butter.
Roll out top crust to a 10-inch circle and set atop pie. Fold bottom crust up over top crust; crimp to seal. Cut slits in the top. Use leftover dough to make berries and leaves to decorate the top. Bake 40-45 minutes for fresh berries, 5-10 minutes longer if you're using frozen, until juices bubble up out of the vents.

Updated Thursday, May 31st, 2012

Bring New England Home plus, get the Tablet Edition FREE!

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today and Save 44%

Browse Similar Recipes

5 Responses to Mary Blenk’s Maine Wild-Blueberry Pie

  1. Zoe June 15, 2014 at 8:40 am #

    Thank you for the recipe!

    If I don’t have tapioca, should I omit it, or replace it with another ingredient?

  2. Javier August 31, 2014 at 10:40 pm #


  3. sarah January 17, 2015 at 7:32 pm #

    Can I substitute fresh strawberries? Do I need to change anything if I do? I need to make one BB and one str :)

    • Aimee Seavey January 20, 2015 at 1:03 pm #

      Hi Sarah. We haven’t tried this recipe with strawberries, but it should work fine, so long as the “juicy factor” is the same for both fruits! Thanks!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111