Wild Maine Blueberry Pie
A double-crust pie filled with small, intensely flavored wild low-bush blueberries native to Maine's barrens.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Pie dish
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 14
- carbs
- 46
- protein
- 4
- calories
- 320
Instructions
- 1
Heat your oven to 400°F.
- 2
In a bowl, mix the blueberries with sugar, flour, lemon juice, and cinnamon.
- 3
Place one crust into a pie dish. Pour in the blueberry filling.
- 4
Scatter small pieces of butter over the filling.
- 5
Cover with the second crust. Cut slits for steam or weave a lattice pattern.
- 6
Brush the beaten egg over the top crust so it bakes up golden.
- 7
Bake for 45-50 minutes until the crust is golden and the filling bubbles.
- 8
Let the pie cool for at least 2 hours before slicing so the filling sets.
Chef's tips
Wild Maine blueberries are smaller and more tart than regular berries, so taste them first and adjust the sugar. Mix in a little extra flour if they release lots of juice.
Storage
Store covered at room temperature up to 2 days, or refrigerate up to 5 days.
Reheating
Warm individual slices in a 300°F oven for about 10 minutes.
Common mistakes to avoid
- •Adding too much sugar when using sweet cultivated berries
- •Forgetting to cut vents in the top crust, which leads to a soggy filling
Serving suggestions
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