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Maine Wild Blueberry Pie

A wild blueberry pie is one of summer's most delicious rewards. Here's our favorite Maine wild blueberry pie recipe.

3.67 avg. rating (73% score) - 133 votes

Maine Wild Blueberry Pie

This traditional Maine Wild Blueberry Pie recipe brings out the sweet and refreshing taste of blueberries and isn’t overpowered by the taste of lemon or the texture that can come from using too many thickeners. Serve with a tall glass of milk or a scoop of vanilla ice cream.

Note: Some folks consider this pie a bit runny, but that’s how many New Englanders prefer it.

SEE MORE:
75 Classic New England Foods
Best Blueberry Recipes
Best Maine Blueberry Festivals

Total Time: 60
Yield: 8 servings

Filling:

Ingredients

  • 5 cups fresh wild blueberries
  • 3 tablespoons flour
  • 1/2 cup sugar
  • 1/2-1 teaspoon lemon juice
  • Double-Crust Pastry Dough
  • 1-1/2 tablespoons butter

Instructions

Wash berries, remove stems, and gently stir with flour and sugar. Sprinkle with lemon juice to taste. Set aside.

Preheat oven to 400°. Unwrap the larger disk of Double-Crust Pastry Dough and place in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from center, to a 13-inch circle. Peel off top piece of parchment and transfer dough to a 9-inch deep-dish pie plate, peeled side down. Peel off remaining parchment and press crust into plate, draping any excess over the sides.

Unwrap smaller dough disk and place in the center of a large sheet of parchment paper. Cover with a second piece of parchment. Roll out, working from center, to an 11-inch circle. Set aside.

Pour berries into bottom crust. Distribute dots of butter over berries. Peel one sheet of parchment off top crust. Transfer top crust, peeled side down, to pie; then peel off remaining parchment.

Using a sharp knife, make three slashes in crust to let steam escape. Fold bottom crust up over top crust and crimp to seal. Brush with egg wash; then bake until crust is golden brown and juices are bubbling, 40-50 minutes.

Double-Crust Pastry Dough

Ingredients

  • 2-1/2 cups all-purpose flour, plus extra for work surface
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher or sea salt
  • 18 tablespoons (2-1/4 sticks) chilled unsalted butter, cut into small cubes
  • 6-8 tablespoons ice water

Instructions

In a medium-sized bowl, whisk together flour, sugar, and salt until well combined. Sprinkle butter over flour mixture, and use your fingers to work it in (rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal, with some pea-size bits of butter remaining.

Sprinkle 6 tablespoons ice water on top, and stir with a fork until dough begins to come together. If needed, add more ice water, a tablespoon at a time.

Turn out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough. Don't overmix! Gather into a ball; then divide into two pieces, one slightly larger than the other. Press each piece into a disk and wrap in plastic. Refrigerate 30 minutes.
Comments
  • I bought some blueberries on the roadside yesterday and made this pie last night. Great pie and wonderful pie crust. I would not change anything. I did not find it too runny – just a bit as a pie should be. Nobody wants gelatinous goop between their wonderful berries!

    Reply
  • When not in New England where I can get fresh wild berries in season, I use frozen wild blueberries. Wyman’s have two pie recipes on their website and I have tried both. I liked the one that has you use the berries frozen and cook with both flour and cornstarch until thickened…then pour into a pie shell, cover with more crust and bake. It was so good, and I couldn’t tell the difference from when I have used fresh berries.

    Reply
  • lalaej@gmail.com

    Cornstarch to thicken pies ruins good fruit pies. If you want to thicken pie filling, take a clean coffe grinder and in stages grind up 1/4 cup tapioca pearls. This makes it Gel but if you make lattice top it will be nicer looking!
    PS
    Don’t buy Canadian berries from TJoes, buy their made in USA bags, and support Maine farmers ????

    Reply
  • I probably won’t make this as the comments helpfully pointed out this is runny, which apparently many people like. I personally don’t prefer it that way. My mother had a mishap with blueberry pie once that she made for guests when I was a kid and we had to eat the pie with a spoon it was so runny. So I prefer a bit of thickness. To the people talking about frozen blueberries you absolutely can use them but you have to use a different technique as they release a LOT of water, you wouldn’t want to use this recipe. Many people not in the Maine area have to resort to frozen or canned blueberries unless we’re lucky enough to live near a blueberry farm in season (which most people do not).

    Reply
      • I use Wyman’s Frozen Blueberries, and I love the pie! So have my Thanksgiving friends for the past two years (since I found this recipe.) I do let the berries defrost in a shallow dish before proceeding with the directions, and the pie is a bit awash in blueberry juice (sounds better than runny) when it comes out of the oven, but that’s the way we like it. Amazing with vanilla ice cream. Good for breakfast the next day if there’s any left.
        And we poll everyone who joins us for Thanksgiving for the “must haves” on the table, and this pie was on the list after it’s debut in 2017, both last year and this year. Looks like it’s a keeper!

        Reply
  • Ashley

    Made this pie and it turned out great!! Crust was very flakey and the filling had the perfect hint of lemon. Two thumbs up!!

    Reply
  • It must be runny, warm and served with ice cream. The recipe should be followed as written – do not add fillers, nor corn starch nor tapioca.

    Reply
    • 网投平台大全

      Hi Juanita. The recipe states, “Brush with egg wash; then bake until crust is golden brown and juices are bubbling, 40-50 minutes.” Is there another time you’re not sure about? Happy baking!

      Reply
      • Sharron

        Do not understand this comment. All ovens bake different,some may take 60 minutes before the center bubbles which means it is done,

        Reply
  • Valerie

    I just got back from Sebago Maine where I picked 6lbs of wild blueberries from Crabtree farm. Making pie as I type. Let you know how they turn out!

    Reply
  • I just got back from raking blueberries here in the blueberry Capital of the world which is Cherryfield, Maine 网投平台大全 of Wymans Blueberry Factory. My favorite pie. Yummy

    Reply
  • Gluten free…. there are many ways to make gluten free. Most stores now have a gluten free section where you can buy gluten free pie crust and/or gluten free flour. The rest of the ingredients other than the flour are all naturally gluten free. My mother also taught me to use tapioca as a thickening agent in pies.

    Reply
  • Suzanne

    Love it runny! But where do you find real “wild” berries nowadays?

    Reply
    • Suzanne, you asked where to find wild Maine blueberries. Wyman’s puts out their wonderful berries frozen in bags at many supermarkets…..just look for the red and white Wyman’s of Maine logo on the top of the blue (of course)15 oz bags. Hope they carry them at your local store. We live right here in blueberry country!

      Reply
  • I would make it with a layer of bananas on the bottom and less sugar. The bananas make it sweet and the flavor of the two is just fantastic! That’s how my Mom made it for me all those years ago!

    Reply
  • We get delish Canadian Blueberries every year down here in South Texas.Gonna try this recipe …Can’t wait-thanks for posting !

    Reply
  • Brenda

    Hi Mike,
    Thanks for your comment. While we don’t have the resources to rework this recipe for gluten and dairy-free diets, there are lots of great sites out that cater to those specifications!

    Reply
  • nice idea.. but not every one can have gluten and dairy.. can you substitute?

    Reply
  • I make this pie at least three times every summer… and I always use 1/2 teaspoon of tapioca starch, which firms up the pie, leaves a little bit of sauce to run out, and doesn’t add any starchiness… I also use it for my strawberry, peach, mile-high apple, and kitchen sink pies. Gotta love it!!!

    Reply
  • ldh4duke

    Loved this pie! I live in South Carolina and wasn’t sure where I could find wild blueberries so I used frozen wild blueberries from Trader Joe’s. Otherwise made exactly as written and it was not too runny – it was perfect and delicious! As for the crust, I used the exact ingredients but made it in my food processor. Super easy to have it form into a ball. Will definitely make this again! YUM!

    Reply
  • Anonymous

    Skip the cornstarch, instead, use a little pectin or just add some of your favorite jelly to hold it together. But I like the recipe just as written. Delicious.

    Reply
  • I took into account the reviews given about the runniness and so I put in 1/2 teaspoon cornstarch. Well, the family comments were “I would like it more runny” and “too starchy”. So, live and learn — I will NOT use cornstarch again — so much for listening to the reviews.

    Reply
  • Kathleen

    This is a delicious and easy way to use those wild Maine blueberries you bought at a roadside stand. It is a bit runny but we thought that was the best part. I suggest extra lemon juice and a bit less sugar to really bring out the blueberry flavor. It was great for breakfast, with milk, or ice cream.

    Reply
  • Try a slice with a great big cold glass of milk…The simple things truly are the best sometimes.

    Reply
  • The recipe was excellent however it was runny. If I make it again, I’ll add cornstarch to thicken the juice. My family enjoyed it with a scoop of vanilla ice cream.

    Reply

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