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    Home » Dessert

    Maine Blueberry Pie

    Jun 19, 2006 · Modified: Jun 19, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 10 Comments

    Jump to Recipe Print Recipe

    Maine Blueberry Pie - Andrea Meyers

    Maine is our spot. We vacationed there while dating, got married in the garden of the Bar Harbor Tides bed and breakfast overlooking Frenchman Bay in Bar Harbor, took our wedding photos throughout Acadia National Park, and went back to visit when I was pregnant with our first child. Sadly, the last visit was four years ago and various circumstances have prevented us from going back. But every year in the summer and fall we think about going back and hiking through Acadia and enjoying Maine wild blueberries, and if for some reason we won't be able to go we say, "I miss Maine."

    Well, this is another year that we're saying it. We've got a lot going on and our trip to Maine is postponed yet again. So we can only dream about Maine wild blueberries and the blueberry pancakes at Jordan's Restaurant in Bar Harbor, or the fabulous blueberry pies you can get practically anywhere you go. Instead of mourning the loss of blueberry pie, I've decided to make my own, even though it won't be quite the same as having a slice after a nice lobster dinner in Mid Coast or Downeast Maine. Michael loves blueberry pie, so this was a treat for him on Father's Day. Since I've been unable to find fresh Maine blueberries around here, I bought some Wyman's frozen Maine blueberries at my local warehouse club, and they worked very well.

    I used the recipe on the back of the bag, which we thought turned out great. One note about thickening the filling. If you don't have enough thickener, then the filling runs everywhere when you cut the pie. If you have too much thickener, the filling becomes a gelatinous, gooey clump. Definitely not appealing. The amount of flour and cornstarch in this filling recipe seems just right.

    Make It Gluten Free

    You can also use gluten-free pie dough and substitute Clear Jel for the flour in the filling.

    Maine Blueberry Pie filling - Andrea Meyers

    [Updated June 17, 2013.]

    Maine Blueberry Pie - Andrea Meyers
    Print Pin

    Maine Blueberry Pie

    Adapted from the recipe on a bag of Wyman’s Frozen Maine Wild Blueberries.
    Prep Time1 hr
    Cook Time45 mins
    Total Time1 hr 45 mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Keyword: blueberries, Maine, pie
    Servings: 8
    Calories: 142kcal

    Equipment

    • food processor
    • medium glass bowl
    • large mixing bowl
    • medium bowl
    • mesh strainer
    • 9-inch pie pan

    Ingredients

    • 1 double crust pie dough (or gluten-free pie dough)
    • 5 cups Wyman’s Frozen Wild Blueberries
    • ¾ cup granulated sugar
    • 2 tablespoons cornstarch
    • 2 tablespoons unbleached all-purpose flour (or Clear Jel for gluten free)
    • ½ teaspoon cinnamon
    • 2 tablespoons strained blueberry juice
    US Customary - Metric

    Preparation

    • Make the pie dough, rolling out a top and bottom crust. Place the bottom crust into the 9″ pie pan.
    • Preheat oven to 400° F/200° C and set rack in the lower third of the oven.
    • Combine sugar, flour, cornstarch, and cinnamon in separate bowl and set aside.
    • Put wild blueberries in a glass bowl and microwave on high to thaw, about 1 to 2 minutes. Put thawed berries into a mesh strainer and strain well, reserving 2 tablespoons of the liquid. This is important because too much liquid will render a soggy pie.
    • Combine dry ingredients and wild blueberries in large mixing bowl. Stir gently until mixture is well-blended while adding the strained juice.
    • Pour into the lined pie pan. Add the top layer and crimp the edges. Spritz edges and top with cold water. Sprinkle with sugar and cut three slits to vent the top crust.
    • Bake 40-50 minutes or until filling begins to bubble. Serve at room temperature.

    Nutrition

    Serving: 1slice | Calories: 142kcal | Carbohydrates: 36g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 71mg | Fiber: 2g | Sugar: 28g | Vitamin A: 50IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. emily says

      June 19, 2006 at 10:59 am

      I love blueberry pie,too.In fact,I made my first this weekend!

      Reply
    2. Jan says

      June 22, 2006 at 12:38 am

      Believe it or not, east Texas has wonderful blueberries, and my husband and grandchildren and I went berry picking last weekend with great results. My husband loves the blueberry pies I make and I love the berries mixed with strawberries and a little whipped cream. We pick every June.

      Reply
    3. Rich & Ann says

      June 25, 2006 at 9:45 pm

      IT looks GREAT and sounds even better!

      Reply
    4. Jessica Gottlieb says

      August 12, 2008 at 3:55 pm

      I use overripe blueberries and a squeeze of lemon.
      This is a wonderful frozen alternative.

      Reply
    5. katie says

      December 07, 2008 at 4:21 pm

      Thanks for the great recipe! My pie at Thanksgving turned out perfectly.

      Reply
    6. Martha says

      August 20, 2010 at 11:34 am

      I love Maine and blueberries too. My parents grew up way down east in blueberry country and I spent many summer vacations in the region. Just reading your post makes me a little homesick for the region. Oh for a lobster roll and slice of freshly baked Maine blueberry pie!

      Reply
    7. mohrenhirse says

      November 10, 2010 at 7:30 am

      and the plate is real pretty! would you tell me where did you buy? 🙂

      Reply
      • Andrea says

        November 10, 2010 at 8:58 am

        Thank you. The plate is part of a set of pottery I purchased in Colombia.

        Reply
    8. Sandra J Keller says

      April 23, 2020 at 9:15 am

      I grew up in Maine and then later in life I bought a place in Lubec, a beautiful coastal town, and I was right in the middle of blueberry heaven, they harvested these berries in Cherryfield and Wyman's processing was nearby. I have to say those bush berries you can't compete with, I did it all the jams, the pies, the muffins. Now I pick blueberries here in Florida they can never compare but they work.

      Reply

    Trackbacks

    1. chaos in the kitchen » Blog Archive » Blueberry Pie says:
      December 9, 2008 at 5:31 am

      [...] Blueberry Pie prep 5 min, cook 40 min, drain blueberries WELL, adapted from Andrea’s Recipes [...]

      Reply

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