Maine Wild Blueberry Pie

Anyone who has spent a summer in New England knows what a delightful flavor blueberry can be. Perhaps one of the most beloved uses of these berries is in a traditional New England blueberry pie.

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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.

Total Time: 60
Yield: 8 servings



  • 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


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


  • 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


In a medium-size 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.
  • 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!

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

  • 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.

  • Suzanne

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

  • 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!

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

  • 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!

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

  • 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!!!

  • 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!

  • 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.

  • 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.

  • 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.

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

  • 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.


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