Maine Wild Blueberry Pie
Here in Maine we love our wild blueberries. Even though they won’t be ready to pick for another few months (usually July through September they’re ripe for picking), most of us have a few freezer containers full from last season, myself included. With April 28th being National Blueberry Pie Day, it’s a perfect time to use them up in a yummy recipe before the next batch is ready for harvest.
Maine Wild Blueberries
Maine wild blueberries are unlike their larger, cultivated cousin. They are a perfect creation of nature—the product of bees and pollen, not planted seeds. They’re sweet and explode with flavor and antioxidants in their tiny package.
Using frozen blueberries for this pie is a good idea. It ensures that you’re using berries picked at the peak of their ripeness, which preserves their taste and texture. And pie experts say, if you’re using frozen Maine wild blueberries, never thaw them first!
This recipe uses the wild Maine variety of blueberries — if you don’t have access to fresh, you can find the organic frozen wild variety in the freezer section of the supermarket. Or, simply use any blueberries you want!
Wild Maine Blueberry Pie
Dough for a double crust pie (either store bought or your own recipe), rolled out and ready
4 cups frozen Maine wild blueberries
1 tablespoon fresh lemon juice
1/3 cup white sugar
1/3 cup brown sugar
3 tablespoons tapioca starch
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon milk (dairy or soy)
2 tablespoons white sugar
Preheat oven to 375 F. Mix the blueberries and lemon juice together. In a separate bowl, mix the sugar, tapioca starch, and spices. Add the dry ingredients to the berries and let the mixture sit for 15 minutes, then stir.
While the mixture sits, line a 9” pie plate with one round of the dough. When mixture is ready, pour it into the pie crust and cover with the second round of dough. Crimp the edges and make slits in the top crust to release the steam.
Brush milk onto the pie and sprinkle with the 2 tablespoons of sugar. Bake for 45-55 minutes or until you can see the juices begin to gel. Let pie rest for 2 hours before cutting.
Slice and serve with fresh, real whipped cream, or vanilla ice cream (or both!). Enjoy!