Dessert: United States – Maine, New England – Maine Blueberry Pie

Serving Size: 8

Approximate Time

Prep 30 min

Cook 55 min

Additional 4 hrs

Total 5 hrs 25 min

Ingredients

- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (5 g) fine sea salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (226 g) unsalted butter, cold, cut into 1/2-inch cubes
- 6 to 8 tbsp (90–120 ml) ice water
- 5 cups (about 25 oz / 710 g) fresh wild Maine blueberries (or frozen, thawed and drained)
- 3/4 cup (150 g) granulated sugar
- 3 tbsp (24 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 1/2 tsp (1.3 g) ground cinnamon (optional)
- 1/4 tsp (1.5 g) fine sea salt
- 2 tbsp (28 g) unsalted butter, cut into small pats
- 1 large egg (about 50 g), beaten with 1 tbsp (15 ml) water for egg wash
- 1 tbsp (12 g) coarse sugar or turbinado sugar for sprinkling (optional)

Instructions

Short Description:
A classic double-crust pie showcasing small, sweet wild Maine blueberries in a tender, flaky pastry with a bright lemon lift and just enough thickener to create a glossy filling.

Regional Notes:
This version uses Maine's wild blueberries, which are smaller, sweeter, and more intensely flavored than cultivated berries; they release less obvious juice but give a concentrated blueberry flavor and a speckled, jammy filling. The recipe keeps sugar moderate and uses cornstarch to set the naturally flavorful berries while preserving whole-berry texture typical of Maine pies.

1. Make the crust: In a large bowl, whisk together the flour, 1 tsp salt, and 1 tbsp sugar. Add the cold butter cubes and cut/break them into the flour using a pastry cutter or fingers until mixture resembles coarse cornmeal with pea-sized butter bits remaining.
2. Sprinkle 6 tbsp (90 ml) ice water over the mixture and gently toss with a fork; add up to 2 more tbsp (30 ml) as needed until dough just comes together when pressed. Divide into two discs, flatten slightly, wrap in plastic, and chill at least 1 hour.
3. Meanwhile prepare filling: In a large bowl combine the blueberries, 3/4 cup sugar, cornstarch, lemon juice, lemon zest, 1/2 tsp cinnamon (if using), and 1/4 tsp salt. Toss gently to coat and let sit while the dough chills to allow juices to begin melding.
4. Preheat oven to 425°F (220°C). Place a rimmed baking sheet in the oven (to catch any drips).
5. Roll out one dough disc on a lightly floured surface to a 12-inch (30 cm) circle. Transfer to a 9-inch (23 cm) deep-dish pie plate, easing dough into plate without stretching; trim overhang to about 1/2 inch beyond rim.
6. Spoon the blueberry filling into the crust and dot with the 2 tbsp butter. Roll out the second dough disc to cover the pie. For a top crust, either lay whole and cut vents or cut into strips for a lattice; crimp edges to seal and trim excess. Brush top with the egg wash and sprinkle coarse sugar if desired.
7. Bake at 425°F (220°C) for 20 minutes to set the crust, then reduce oven temperature to 375°F (190°C) and continue baking for 30–35 minutes more, until the crust is deep golden and filling is bubbling through vents. If edges brown too quickly, shield with foil after 25 minutes.
8. Remove pie to a wire rack and cool at least 3 hours (preferably 4–6 hours) to allow the filling to fully set before slicing. Serve warm or at room temperature, plain or with vanilla ice cream or whipped cream.