Ari's Wild Maine Blueberry Pie with Flaky Crust
There is nothing more nostalgic—or more delicious—than a warm blueberry pie cooling on the counter. I always recommend wild Maine blueberries (fresh or frozen) for that concentrated flavor punch. It’s my absolute favorite way to celebrate the season, and the pairing with coffee ice cream is the "secret" move that will have everyone asking for your recipe.
Servings: 8 servings
Calories: 806kcal
Equipment
Ingredients
- 1 Homemade Pie Crust (this recipe yields 2 crusts, both of which you'll need for this pie)
For the Blueberry Pie Filling
- 850 g (5½-6 cups) frozen wild Maine blueberries, do not defrost or thaw; about ~2 lbs
- 90 g (scant ½ cup) granulated sugar
- 35 g (4½ Tbsp) all-purpose flour
- 1 medium lemon, zested, about 1 heaping teaspoon
- 35 ml (2-3 Tbsp) fresh lemon juice
- 3 g (1 tsp) ground cinnamon
- 2.5 g (½ tsp) Kosher salt
For the Egg Wash
- 1 large egg yolk
- 15 ml (1 Tbsp) heavy cream
For Serving
- Coffee ice cream
Instructions
- If you haven't already, make the pie dough. Note: If pie dough is chilled for an extended period of time, it will be too firm to roll out. Simply leave at room temperature for 5-10 minutes to soften, if needed.
- Prepare the bottom crust. Tip: Roll out the dough on a lightly floured piece of plastic wrap to make for easier cleanup! Working with one disk of dough, roll out to fit a 9x2-inch pie dish. The pie dough should be about 12-inches round (or about 3-inches larger than the pie plate). Carefully roll the pie dough around the rolling pin, then transfer to a pie plate and unroll. Trim excess dough, if needed, so that no more than 2-inches hang over the size. Refrigerate while you make the filling (or up to 8 hrs in advance).
- Prepare the blueberry pie filling. Combine 850g frozen blueberries, 90g granulated sugar, 35g all-purpose flour, the zest (about 1 heaping tsp) and juice of 1 lemon (about 2-3 Tbsp), 1 tsp ground cinnamon, and ½ tsp Kosher salt in a large mixing bowl. Stir to thoroughly mix, then pour into the prepared pie crust. The filling should look moist, not floury and dry! Filling can be made up to 1 day in advance.
- Prepare the top crust. Roll out the second disk of dough on a lightly floured surface to a similar size and thickness as the first. Cut into strips about ¾-1-inch thick. You’ll need 12 strips total.
- Make the lattice top. Place 6 of the strips on top of the prepared pie, leaving an equal amount of space between each. Carefully fold back every other strip, then place a strip of pie crust perpendicular on top. Fold back down the strips of dough, then repeat with the alternate set of parallel strips until the entire pie is covered.
- Trim the pie dough. Tuck any excess dough from the strips into the sides of the pie or underneath the bottom pie crust, which should be folded on top to seal. Crimp with your fingers or flute the edges.
- Chill the dough. Refrigerate for 30 minutes, then preheat an oven to 375°F / 190°C.
- Brush on the egg wash. Combine 1 large egg yolk and 15ml (1 Tbsp) heavy cream (or water) in a small bowl, then whisk well. Use a silicone pastry brush to brush the entire pie crust with egg wash.
- Bake the pie. Place the prepared blueberry pie on a parchment or aluminum-foil lined rimmed baking sheet. Bake in a preheated oven for 50-60 minutes, or until the top is golden brown and the blueberry filling is bubbling.
- Cool, then serve. Blueberry pie can be served warm or at room temperature. Allow the pie to cool for at least 30 minutes before slicing, or 3 hours if serving at room temperature. Serve with a generous scoop of coffee ice cream.
Notes
- Nutrition note: Nutrition facts exclude ice cream; some pie dough will remain unused when making a lattice top.
- Blueberries: If using fresh berries, adjust sugar to taste—summer berries are often sweeter than winter.
- Leftovers: Cover with foil and refrigerate for up to 5 days.
- Freeze (unbaked): Freeze fully assembled pie (without egg wash) for up to 3 months. Bake from frozen, adding 10–15 minutes to the bake time.
- Freeze (baked): Freeze fully baked pie for up to 3 months. Thaw overnight in the refrigerator, then warm in the oven if desired.
Nutrition
Serving: 1slice | Calories: 806kcal | Carbohydrates: 88g | Protein: 9g | Fat: 48g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 4g | Cholesterol: 87mg | Sodium: 446mg | Potassium: 194mg | Fiber: 5g | Sugar: 25g | Vitamin A: 829IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 4mg
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