Maine Blueberry Pie (Printable Version)
# What You 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)
# Steps to Follow:
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 Notes:
01 -
Wild Maine blueberries are smaller and more flavorful than cultivated varieties.
02 -
For extra flavor, add a dash of vanilla extract to the filling.
03 -
Serve with vanilla ice cream or whipped cream.