Alaska

Wild Blueberry Pie

Foraged Alaskan wild blueberries burst with intense flavor in this frontier-inspired pie. The unique addition of birch syrup adds a caramel-like complexity that makes this Last Frontier dessert truly unforgettable.

🕐 1 hr 45 min 🥧 8 servings 🫐 Wild Foraged 🌲 Frontier Style

Equipment Needed

  • 🥧 9-inch deep dish pie plate
  • 🥣 Large mixing bowl
  • 📏 Rolling pin
  • 🍳 Medium saucepan
  • 🧊 Pastry cutter or food processor
  • 🌡️ Oven thermometer

Instructions

  1. 1

    Prepare the Crust

    Combine flour, salt, and sugar in a large bowl. Cut in cold butter and shortening using a pastry cutter until mixture resembles coarse meal with some pea-sized pieces remaining. Add ice water gradually, mixing just until dough comes together. Divide in half, form into disks, wrap tightly, and refrigerate for at least 1 hour or overnight.

  2. 2

    Sort the Berries

    Carefully sort through the wild blueberries, removing any stems, leaves, or damaged berries. Gently rinse and pat dry. Wild Alaskan blueberries are smaller and more intensely flavored than cultivated varieties - handle them gently to prevent crushing.

  3. 3

    Make the Filling

    In a large bowl, combine the blueberries with birch syrup, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Fold gently until berries are evenly coated. Let sit for 15 minutes while you prepare the crust.

  4. 4

    Roll and Line the Pie Dish

    Preheat oven to 425°F (220°C). On a floured surface, roll one dough disk into a 12-inch circle. Transfer to a 9-inch deep dish pie plate, pressing gently into corners. Leave 1-inch overhang and refrigerate while preparing the top crust.

  5. 5

    Fill the Pie

    Pour the blueberry filling into the prepared crust, mounding slightly in the center. Dot the top with cold diced butter distributed evenly across the filling.

  6. 6

    Add the Top Crust

    Roll out the second dough disk to an 11-inch circle. Place over the filling. Trim excess dough, leaving a 3/4-inch overhang. Fold the edge under and crimp decoratively. Cut several steam vents in the top crust.

  7. 7

    Prepare for Baking

    Brush the top crust with egg wash and sprinkle generously with turbinado sugar. Place the pie on a rimmed baking sheet to catch any drips during baking.

  8. 8

    Bake the Pie

    Bake at 425°F for 20 minutes. Reduce temperature to 375°F (190°C) and continue baking for 40-50 minutes until the crust is deep golden brown and the filling is bubbling through the vents. Shield edges with foil if browning too quickly.

  9. 9

    Cool Completely

    Let the pie cool on a wire rack for at least 4 hours or overnight. This is essential - the filling needs time to set properly. Resist the urge to cut in early!

  10. 10

    Serve

    Slice and serve at room temperature or slightly warmed. Top with fresh whipped cream and a drizzle of birch syrup for an authentic Alaskan experience.

Tips & Variations

  • Birch Syrup Substitute: If you can't find birch syrup, use a combination of maple syrup with a touch of molasses. However, birch syrup's unique flavor is worth seeking out from Alaskan suppliers.
  • Wild vs. Cultivated: Alaskan wild blueberries are smaller with more intense flavor. If using cultivated berries, reduce sugar slightly and add an extra tablespoon of lemon juice.
  • Frozen Berry Option: Frozen wild blueberries work well. Don't thaw them - toss while frozen with the filling ingredients and add 5-10 minutes to baking time.
  • Prevent Overflow: The high juiciness of wild berries means this pie may bubble over. Always use a baking sheet underneath and consider a pie bird for extra steam venting.
  • Storage: This pie keeps well at room temperature for 2 days or refrigerated for up to 5 days. The flavors actually deepen on the second day.
  • Alaskan Twist: For an extra frontier touch, add 1/4 cup of chopped candied ginger to the filling - it complements both the berries and birch syrup beautifully.