Wild Maine Blueberry Pie

This Maine blueberry pie showcases the jewel-like wild berries of coastal New England in a perfect balance of sweet-tart flavor and buttery crust. The smaller, more intense wild Maine blueberries create a filling that's both vibrant and deeply satisfying, with subtle notes of cinnamon and lemon brightening each bite.

I discovered this recipe during a summer vacation in Bar Harbor, where a local baker shared her secrets for the perfect blueberry pie. After several attempts to recreate that magical coastal dessert, this version has become my family's gold standard for summer gatherings.

Ingredients

For the Pie Dough

• 2½ cups all purpose flour: provides structure and creates the flaky texture
• 1 tsp salt: enhances flavor and strengthens the gluten network
• 1 tbsp granulated sugar: adds slight sweetness and helps with browning
• 1 cup unsalted butter cold and cubed: creates flaky layers when it melts in the oven
• 6–8 tbsp ice water: binds the dough without developing too much gluten

For the Blueberry Filling

• 5 cups fresh or frozen wild Maine blueberries: smaller and more intensely flavored than cultivated varieties
• ¾ cup granulated sugar: sweetens while allowing the natural tartness to shine
• 2 tbsp cornstarch: thickens the juices as the pie bakes
• 1 tbsp all purpose flour: works with cornstarch to prevent a soggy bottom
• 1 tbsp fresh lemon juice: brightens and enhances the blueberry flavor
• ½ tsp lemon zest: adds aromatic citrus notes
• ½ tsp ground cinnamon: adds warmth without overpowering the berries
• ¼ tsp ground nutmeg: provides subtle depth and complexity
• 1 tbsp unsalted butter cut into small pieces: enriches the filling with silky texture

For Finishing

• 1 egg beaten: creates a golden shiny crust when brushed on top
• 1 tbsp coarse sugar: adds sparkle and crunch to the finished pie

Step-by-Step Instructions

Make the Dough

Step 1:

Combine the dry ingredients by whisking flour, salt, and sugar in a large bowl until evenly distributed. Work quickly to keep everything cold. Add the cold cubed butter and use a pastry cutter to work it into the flour until the mixture resembles coarse meal with some pea sized pieces remaining. Drizzle in ice water one tablespoon at a time, gently stirring with a fork until the dough just begins to come together. Divide the dough into two equal portions and form into disks. Wrap each disk tightly in plastic and refrigerate for at least one hour to relax the gluten and firm up the butter.

Prepare the Filling

Step 2:

Combine all filling ingredients in a large bowl starting with the blueberries. Add sugar, cornstarch, and flour, then sprinkle with lemon juice and zest. Add the spices and gently toss everything together until the berries are evenly coated. Let the mixture sit for about 15 minutes to allow the flavors to meld while you roll out the dough.

Assemble the Pie

Step 3:

Roll out the first disk of dough on a lightly floured surface into a 12inch circle about ⅛inch thick. Carefully transfer the dough to a 9inch pie dish by draping it over your rolling pin. Press the dough gently into the bottom and sides without stretching it. Leave a 1inch overhang around the edges. Pour the blueberry filling into the crust, mounding slightly in the center. Dot with small pieces of butter scattered evenly across the filling.

Create the Top Crust

Step 4:

Roll out the second disk of dough to the same thickness as the bottom crust. For a traditional top crust, place it over the filling and trim the edges, leaving a ½inch overhang. Fold the edge of the top crust under the edge of the bottom crust and crimp decoratively. Cut several vents in the top to allow steam to escape. Alternatively, create a lattice top by cutting the dough into strips and weaving them over the filling.

Finish and Bake

Step 5:

Brush the top crust thoroughly with beaten egg using a pastry brush, making sure to cover all exposed dough. Sprinkle with coarse sugar if desired for extra sparkle and crunch. Place the pie on a baking sheet to catch any drips. Bake in a preheated 400°F oven for 20 minutes to set the crust, then reduce the temperature to 350°F and continue baking for 30-35 minutes until the filling is bubbling through the vents and the crust is deeply golden brown.

Cool Completely

Step 6:

Transfer the finished pie to a wire rack and allow it to cool for at least 2 hours before slicing. This cooling period is crucial as it allows the filling to set properly, ensuring clean slices rather than a runny mess. The pie will continue to set as it cools.

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My grandmother always insisted on using wild Maine blueberries for this pie, claiming that their intense flavor and natural pectin made for a superior filling. As a child, I would help her sort through the tiny berries, and the stained fingers and stolen handfuls remain some of my fondest kitchen memories.

Perfect Pie Crust Secrets

Achieving a truly flaky crust comes down to temperature control. Keep everything cold—the butter, the water, even the flour if possible. If at any point your dough feels warm or the butter seems to be melting, pop it back in the refrigerator for 15 minutes. When cutting in the butter, aim for varied sizes from pea-sized to almond-sized pieces. These different-sized butter pieces create layers of flakiness as they melt in the oven. Handle the dough as little as possible to prevent developing the gluten, which can make your crust tough rather than tender.

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Serving Suggestions

Maine blueberry pie shines when served slightly warm with a scoop of vanilla bean ice cream melting gently into the filling. For a more traditional New England approach, serve with a slice of sharp cheddar cheese—the savory-sweet combination is surprisingly delightful. At breakfast, a cold slice of leftover pie pairs wonderfully with hot coffee. For special occasions, try serving with lemon-infused whipped cream by adding a teaspoon of lemon zest to your whipped cream as you beat it.

Seasonal Adaptations

While fresh wild Maine blueberries are available in late July through August, frozen berries work beautifully year-round. If using frozen berries, do not thaw them first—add them to your filling while still frozen to prevent excess juice. During winter months, add a pinch of cardamom and increase the cinnamon slightly for a more warming spice profile. In late summer when berries are at their peak sweetness, reduce the sugar by 2 tablespoons and increase the lemon juice slightly to maintain the perfect balance.

Common Questions

→ Can I use regular blueberries instead of wild Maine blueberries?

Yes, you can substitute regular cultivated blueberries, though wild Maine blueberries offer more intense flavor and hold their shape better during baking. If using larger cultivated berries, consider increasing the cornstarch to 2½ tablespoons to help the filling set properly.

→ Why does my blueberry pie filling turn runny?

Runny filling usually results from insufficient thickener, underbaking, or cutting the pie before it's completely cooled. Ensure you're using the full amount of cornstarch and flour, bake until the filling is visibly bubbling, and allow a full 2-hour cooling period before slicing.

→ Can I make this pie ahead of time?

Absolutely! This pie can be made 1-2 days in advance and stored at room temperature, loosely covered. For longer storage, refrigerate for up to 5 days. The pie can also be frozen whole or in slices for up to 3 months.

→ What's the best way to achieve a flaky crust?

The key to flaky crust is keeping ingredients cold throughout preparation. Use ice water, very cold butter, and chill the dough between steps. Handle the dough minimally to prevent gluten development, and consider chilling the assembled pie for 15 minutes before baking.

→ How can I prevent a soggy bottom crust?

For a crisp bottom crust, try blind-baking the bottom crust for 10 minutes before adding filling, place the pie on a preheated baking sheet or pizza stone, or brush the bottom crust with beaten egg white before adding the filling. Baking on a lower oven rack also helps.

→ Can I make this pie without a top crust?

Yes! This filling works beautifully in an open-faced pie. Consider adding a streusel topping made from butter, flour, sugar, and oats for texture. Baking time may need to be reduced slightly, so watch for bubbling filling and golden edges.