This Wild Maine Blueberry Pie is easy to make all year round using frozen blueberries and a store-bought pie crust. The filling is the perfect amount of juicy, filled with those tiny maine blueberries, and flavored perfectly with some warming spices. Serve cold, warm, with vanilla ice cream, or whipped cream!

Ingredients

Just a handful of simple ingredients is all you need to make this pie.

Pie Crust: Two store-bought refrigerated pie crusts. You can make them from scratch but it's so much easier to buy them already made. And most taste just as good!
Frozen Maine Blueberries: Frozen wild Maine blueberries are the star of this pie. You can buy these perfect little blueberries all year round. Defrost them in the refrigerator overnight or in a bowl at room temperature for an hour or so, then drain off excess juices. I like Wyman's Frozen Wild Blueberries.
Sugar: Just a half a cup of granulated sugar to sweeten the blueberry pie filling.
Corn Starch: Add Corn Starch to thicken the filling.
Lemon Juice and Zest: Lemon zest and freshly squeezed lemon juice to brighten the filling.
Spices: Warming spices, cinnamon and nutmeg, for added flavor.
Salt: Just a little salt rounds out the flavors.
Butter: A little bit of butter blotted over the top of the pie filling gives it an extra shine, prevents the blueberry pie filling from bubbling over, and adds more depth of flavor.
Egg: A mix of an egg and some water to brush over the pie crust. This helps it become golden with a slight shine.

Step-By-Step Instructions

This Wild Maine Blueberry Pie is an easy pie recipe that is sure to impress. The filling is delicious and bright. Using store-bought pie crust saves time and still tastes amazing! Be sure to save a little room in your freezer to place the pie during the assembly process.

Prepare the bottom crust. Preheat oven to 400°. Press one of the pie crust doughs into a 9" pie dish. Put in the freezer while you make the filling.
Make the filling. In a large bowl, stir together the thawed and drained blueberries, sugar, corn starch, cinnamon, nutmeg, salt, lemon zest, and lemon juice. Pour mixture into the prepared pie crust and place back in the freezer while you prepare the lattice.
Add a lattice crust. Lay out the second pie crust dough on a large cutting board. Using a pastry cutter, pizza cutter, or large knife, cut the pie dough into even strips ½"-1" long. Remove the pie from the freezer. Weave the strips over the top of the pie, trim off excess dough, then crimp the edges. Watch King Arthur Baking Company's video tutorial on how to weave a lattice crust for instructions on how to do this. Dot the butter over the open spaces between the lattice. Lightly brush the top of the pie dough with the egg and water mixture. Place in the freezer for 5 minutes to set.
Bake. Put the pie in the oven and bake for 20 minutes. Keep an eye on the outer edges during the first half of baking and cover the outer edges as needed with a pie crust shield or aluminum foil to prevent it from browning too quickly. Lower the temperature to 350°, then bake for an additional 30 minutes or until filling is bubbly and crust is golden.
Serve. Cool for at least an hour at room temperature to let it set before serving.

Serving Suggestions

Serve this Wild Maine Blueberry pie warm, at room temperature, or cold. Top with a scoop of vanilla ice cream, greek yogurt, or whipped cream.

This pie can be made all year long since it uses frozen Maine blueberries. I love to make this pie at the holidays. It's the perfect way to end a Thanksgiving or Christmas meal.

To store: Cool to room temperature. Cover, then refrigerate for 3-4 days.

More Dessert Recipes

Wild Maine Blueberry Pie

Author: Nicole | Fresh Apron
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Bake
Cuisine: American

Print Recipe

Description

This Wild Maine Blueberry Pie is easy to make all year round using frozen blueberries and store-bought pie crust. The filling is the perfect amount of juicy, filled with those tiny Maine blueberries, and flavored perfectly with some warming spices. Serve warm, cold, with vanilla ice cream or whipped cream!

Ingredients

Scale

2 (9 inch) refrigerated pie crusts
5 cups frozen Maine blueberries, thawed and drained
½ cup granulated sugar
3 tablespoons corn starch
¼ teaspoon cinnamon
pinch of nutmeg
⅛ teaspoon salt
1 teaspoon lemon zest
2 teaspoons lemon juice
1 tablespoon butter, cut into small squares
1 egg + 1 tablespoon water, whisked together

Instructions

Prepare the bottom crust. Preheat the oven to 400°F. Press one of the pie crust doughs into a 9" pie dish. Put in the freezer while you make the filling.
Make the filling. In a large bowl, stir together the thawed and drained blueberries, sugar, corn starch, cinnamon, nutmeg, salt, lemon zest, and lemon juice. Pour mixture into the prepared pie crust and place back in the freezer while you prepare the lattice.
Add a lattice crust. Lay out the second pie crust dough on a large cutting board. Using a pastry cutter, pizza cutter, or large knife, cut the pie dough into even strips ½"-1" long. Remove the pie from the freezer. Weave the strips over the top of the pie, trim off excess dough, and crimp the edges. Dot the butter over the open spaces between the lattice. Lightly brush the top of the pie dough with the egg and water mixture. Place in the freezer for 5 minutes to set.
Bake. Put the pie in the oven and bake for 20 minutes. Keep an eye on the outer edges during the first half of baking and cover the outer edges as needed with a pie crust shield or aluminum foil to prevent it from browning too quickly. Lower the temperature to 350°F, then bake for an additional 30 minutes or until filling is bubbly and crust is golden.
Serve. Cool for at least an hour at room temperature to set before serving.