Wild Maine blueberry pie is bursting with flavor! From the sweet and refreshing juicy blueberries and the subtle zing from the lemon to that rich buttery crust, this pie is simply delicious.
Serve this perfect summertime treat with a scoop of vanilla ice cream for one irresistible dessert that will have you asking for more.
Last year, my family and I spent a glorious week in Maine. And to us, it was heaven on earth. While we basked in the incredible landscape, the true treasure for me was the food! Mainers do it right y’all.
From the sweet and succulent fresh Maine lobster from the ocean to the desserts, it was hard not to eat all day. I’m talking freshly baked donuts, whoopie pies, lobster rolls and of course the best blueberry pie. I ate so much and it still wasn’t enough.
This Maine blueberry pie recipe is just what I need to transport me back to those perfect vacation days.
The best way to keep it authentic is to use fresh Maine blueberries for a pie bursting with a sweet and slightly tangy flavor. But if you are unable to get your hands on blueberries from Maine, feel free to use any regular blueberries. Of course it won’t taste exactly like an authentic pie from Maine, but it will still be delicious!
If you love all things Maine blueberries, be sure to check out my Maine Blueberry Cake recipe that is perfect for breakfast or dessert!
Blueberry Pie Ingredients
This blueberry pie is easy and simple to prepare! Most of the ingredients are probably items you already have on hand or can quickly be picked-up from your local grocer.
Next time you head to the grocery store, you’ll need to grab these basic items:
For the crust:
- All-purpose flour
- Lemon zest
- Apple cider vinegar
- Cold water
For the blueberry pie filling:
- Fresh blueberries
- Corn starch
- Lemon zest
- Fresh lemon juice
- Sanding sugar
How To Make Maine Blueberry Pie
First, prepare your homemade pie crust with this simple crust recipe.
In a food processor, set with a regular blade, add in dry ingredients (flour and salt) and pulse 3 times to mix.
Next, add in the butter and process until flour is crumbly. Then, add in the vinegar and lemon zest.
Once combined and in a course crumb, start adding 1 tablespoon of water at a time. Once the dough comes together, stop processing.
Turn the dough out onto the counter and form into 2 discs. Wrap in plastic wrap and refrigerate for at least 1 hour.
After the dough has chilled for a minimum of an hour, preheat the oven to 425°F.
Use a rolling pin to roll out one disc of dough for the bottom of the pie. It doesn’t have to be perfect, but you will be aiming for about a 12-inch circle.
Line a 9-inch pie plate and poke holes in the bottom and sides of the pie shell with a fork. Set aside.
In a large bowl, combine the blueberries, sugar, corn starch, salt, lemon zest and juice. Toss to coat.
Take the second disc of dough and roll out. Using a pizza cutter, cut into 1 inch strips to create the top crust.
Pour the berry mixture into prepared pie plate and begin to lay the crust strips on top.
We will use a lattice top for this one but you can also lay another circle of dough on top and crimp edges together with the bottom crust.
If you do it this way, be sure to cut slits in the middle of the top of the crust for air vents.
To create a lattice, place one strip of pie dough through the middle of the pie.
Arrange the other strips in a row from the middle. Fold the strips in half and begin to weave the strips of pie crust in the opposite direction.
Once the strips are in a lattice or basket weave design, trim and crimp the strips to the bottom of the crust to keep everything together.
Brush the top of the pie with an egg wash and finish with Sanding Sugar.
Bake for 15 minutes at 425°F. Then, lower the temperature to 375°F and continue for about 30 more minutes of baking time.
Remove from oven and allow to cool on a wire rack for 2 -3 hours. Serve by itself or with a scoop of ice cream and enjoy!
How To Store Leftovers
Cover leftover Maine Blueberry Pie with plastic wrap, foil, or an overturned bowl in the fridge for up to 5 days.
Can Blueberry Pie Be Frozen?
This Maine Blueberry Pie is a wonderful freezer-friendly dessert! However, I recommend preparing pie according to directions and freezing unbaked as the texture of this pie will be substantially compromised if frozen after baking.
To freeze, prepare the pie according to recipe instructions but do not bake it or add the egg and sugar on top. Then wrap the unbaked pie tightly in plastic wrap or foil and place in a freezer-safe storage bag in the freezer for up to 2 months.
When ready to bake, allow pie to thaw overnight in the fridge.
Prior to baking, brush with egg wash and top with sanding sugar. Bake according to directions on recipe and enjoy!
Can I Use Frozen Wild Blueberries?
Of course! While I always recommend using fresh, sometimes you just want a delicious pie in the middle of winter! If that’s the case, feel free to use a high quality frozen wild blueberry.
Wyman’s Wild Blueberries would be a wonderful choice for this pie but if you can’t get your hands on that brand, any frozen wild blueberry will work.
I would recommend keeping the blueberries frozen until you are ready to make the filling and gently toss to coat as a means to control the amount of juice that’s released.
Should My Blueberry Filling Be Runny?
Authentic Maine Blueberry Pie tends to be on the runny side and Mainers love this more liquid consistency.
If you’d prefer a slightly firmer filling, you can add in a pinch more corn starch and allow the pie a longer rest time after baking and serving.
By letting it sit, the cornstarch has a chance to work its magic to thicken the liquid and create a firmer fruit filling.
Can Maine Blueberry Pie Be Made Gluten-Free?
Sure can! To make the crust gluten-free, swap out the all-purpose flour for your favorite gluten-free 1:1 baking flour.
Tips and Tricks
- Be sure to use super cold butter to create a flakey, buttery pie crust.
- Zest the lemon prior to juicing
- Pie crust can be prepared ahead of time and stored in the fridge for up to 5 days or in the freezer up to 3 months.
- If you are unable to get your hands on fresh Maine blueberries, feel free to swap in any fresh variety
- Feel free to add in 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of nutmeg to the blueberry filling for added warmth
Print the Recipe
When you’re craving the sweet and refreshing taste of wild blueberries with a subtle hint of lemon, this easy homemade Maine Blueberry Pie is just what you need.
Serve with a tall glass of cold mild and a scoop of vanilla ice cream for one perfect summertime treat!
Maine Blueberry Pie
Be sure to check out my tips and tricks in the post. Scroll up to read!
For the Crust
- 4 Cups Flour
- 16 Tbsp Butter cold and cubed
- 2 Tbsp Lemon Zest
- 1 tsp Salt
- 1 tsp Apple Cider Vinegar
- 5 Tbsp Cold water
For the Pie Filling
- 6 Cups of Blueberries
- 1 Cup Sugar
- 1/4 cup Corn starch
- 1/4 tsp Salt
- 1 Tbsp Lemon Zest
- 1 Tbsp Lemon juice
- 1 Egg for egg wash
- 1 Tbsp Sanding Sugar
Make the Pie Crust:
- In a food processor set up with the regular blade, place the flour and salt in and pulse 3 times to mix.
- Add the butter and process until the flour is crumbly.
- Add in the vinegar and the lemon zest.
- Once the mixture is combined into course crumbs, start adding the water 1 tablespoon at a time. After the dough comes together, stop processing it.
- Turn the dough out onto the counter and form it into 2 discs. Wrap them and refrigerate for at least 1 hour.
- After the hour, use according to pie recipe directions
Add the filling and bake:
- Roll out one disc of dough to create the bottom of the crust and line a 9 inch pie plate. Poke holes in the bottom with a fork and set aside.
- In a large bowl, combine the blueberries, sugar, cornstarch, salt, zest, lemon juice. Toss to coat.
- Pour filling into prepared pie plate.
- Roll out the second piece of crust and then using a pizza cutter, cut strips of crust to form a lattice style top for the pie.
- Place one strip through the middle of the pie and then arrange the other strips in a row from the middle.
- Fold the strips in half and begin weaving strips of pie crust in the opposite direction.
- Once the strips are arranged in a lattice or basket weave design, cut the longer pieces off and crimp the strips to the bottom crust to keep everything together.
- With a basting brush, brush the egg wash onto the crust and top with sanding sugar or another coarse sugar like Turbinado.
- Place pie into the 425 degree oven for 15 minutes. After which lower the temperature to 375°F and continue baking for 30 minutes.
- After 30 minutes, check the pie and make sure the crust isn’t getting too dark. If it is, tenting with aluminum foil will prevent the crust from burning.
- Once the pie is finished baking, this is the hard part—let it cool for at least 2-3 hours. If it’s cut into too soon it will be too runny. By letting it sit, the cornstarch has time to work its magic!
- Serve with a scoop of vanilla ice cream and enjoy!