Maine Blueberry Pie (Printable Version)
A beloved coastal dessert featuring wild Maine blueberries in a golden, flaky crust with hints of cinnamon and lemon.
# The Ingredients You'll Need:
→ Pie Dough
01 - 2½ cups all-purpose flour
02 - 1 tsp salt
03 - 1 tbsp granulated sugar
04 - 1 cup (2 sticks) unsalted butter, cold and cubed
05 - 6–8 tbsp ice water
→ Blueberry Filling
06 - 5 cups fresh or frozen wild Maine blueberries
07 - ¾ cup granulated sugar
08 - 2 tbsp cornstarch
09 - 1 tbsp all-purpose flour
10 - 1 tbsp fresh lemon juice
11 - ½ tsp lemon zest
12 - ½ tsp ground cinnamon
13 - ¼ tsp ground nutmeg
14 - 1 tbsp unsalted butter, cut into small pieces
→ For Finishing
15 - 1 egg, beaten (for egg wash)
16 - 1 tbsp coarse sugar (optional)
# Step-by-Step Instructions:
01 - In a large bowl, whisk flour, salt, and sugar. Cut in butter with a pastry cutter or fingertips until mixture resembles coarse crumbs. Add ice water 1 tbsp at a time, mixing just until dough holds together. Divide into two disks, wrap in plastic, and chill for at least 1 hour.
02 - In a large bowl, toss blueberries with sugar, cornstarch, flour, lemon juice, zest, cinnamon, and nutmeg. Set aside.
03 - Preheat oven to 400°F (200°C). Roll out one dough disk and line a 9-inch pie dish. Fill with blueberry mixture and dot with butter. Roll out second disk for the top—either a full crust with slits or a lattice.
04 - Brush crust with egg wash and sprinkle with coarse sugar if using. Place pie on a baking sheet and bake for 20 minutes. Reduce heat to 350°F (175°C) and bake for another 30–35 minutes, until filling is bubbly and crust is golden.
05 - Let pie cool for at least 2 hours before serving to allow filling to set.
# Additional Tips::
01 -
- Ready in just over 3 hours including cooling time
- Uses seasonal wild blueberries for maximum flavor
- Creates a showstopping dessert with simple ingredients
- Perfect balance of sweet and tart flavors
02 -
- Wild Maine blueberries make this pie special with their intense flavor and natural pectin
- The combination of cornstarch and flour creates the perfect thickness without muddying flavors
- This pie freezes beautifully for up to 3 months if wrapped well
03 -
- Prevent a soggy bottom by blind baking the bottom crust for 10 minutes before adding the filling
- Tent the edges of your pie with foil if they brown too quickly during baking
- Let the pie cool completely before refrigerating to prevent condensation from making the crust soggy