Maine

Wild Blueberry Pie

Maine produces 99% of America's wild blueberries, and this pie celebrates those tiny, intensely flavored gems. Sweeter and more aromatic than cultivated berries, Maine wild blueberries create a pie of unmatched flavor, enhanced with a touch of pure maple syrup.

1 hr 30 min Serves 8 Wild Berries Maple

Equipment Needed

  • 🥧 9-inch pie dish
  • 📏 Rolling pin
  • 🥣 Large mixing bowl
  • 🔪 Pastry cutter or pizza wheel
  • 🧈 Pastry brush
  • 🍳 Baking sheet

Instructions

  1. 1

    Make the Pie Crust

    Combine flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough comes together. Divide in half, form into disks, wrap, and refrigerate for at least 1 hour.

  2. 2

    Prepare the Filling

    In a large bowl, gently toss wild blueberries with sugar, maple syrup, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Let stand for 15 minutes to release juices.

  3. 3

    Roll the Bottom Crust

    On a lightly floured surface, roll one disk of dough into a 12-inch circle. Transfer to a 9-inch pie dish, gently pressing into bottom and sides. Trim edges to 1/2 inch beyond the rim. Refrigerate.

  4. 4

    Create the Lattice Top

    Roll the second disk to a 12-inch circle. Using a pastry wheel or knife, cut into 3/4-inch strips for the lattice top. Keep strips chilled until ready to use.

  5. 5

    Fill the Pie

    Pour the blueberry filling into the chilled bottom crust, mounding slightly in the center. Dot with pieces of cold butter. Preheat oven to 425°F (220°C).

  6. 6

    Weave the Lattice

    Lay half the strips across the pie in one direction. Fold back alternating strips and lay a cross strip. Continue weaving until lattice is complete. Trim and crimp edges to seal.

  7. 7

    Apply Egg Wash

    Brush the lattice top and edges with the egg wash. Sprinkle generously with coarse sugar for a beautiful, sparkly finish.

  8. 8

    Bake the Pie

    Place pie on a baking sheet. Bake at 425°F for 20 minutes, then reduce heat to 375°F and bake 40-50 minutes more until crust is golden and filling bubbles through the lattice.

  9. 9

    Cool Completely

    Shield edges with foil if browning too quickly. Remove from oven and cool on a wire rack for at least 4 hours to allow filling to set. Cutting too soon will result in runny pie.

  10. 10

    Serve

    Slice and serve at room temperature or slightly warmed with a generous scoop of vanilla ice cream. The maple notes will shine through beautifully!

Tips & Variations

Wild vs. Cultivated

Maine wild blueberries are smaller and more intensely flavored than cultivated varieties. They're packed with more antioxidants and have a distinctive tangy-sweet taste.

Using Frozen Berries

Don't thaw frozen wild blueberries before using. Add an extra tablespoon of cornstarch and expect about 10 minutes extra baking time.

Maple Syrup Grade

Use Grade A Dark or Very Dark maple syrup for the most pronounced maple flavor that complements the wild blueberries beautifully.

Test for Doneness

The pie is done when you see thick, slow bubbles rising through the lattice. This indicates the filling has reached the proper temperature to set.

Crumb Topping Option

Instead of a lattice, try a streusel topping: 1/2 cup each flour, oats, and brown sugar mixed with 1/4 cup butter.

Source Wild Blueberries

Look for frozen Maine wild blueberries in grocery stores year-round. Wyman's and other Maine brands are widely available.