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
1/2 cup granulated sugar
3 tablespoons corn starch
1/4 teaspoon cinnamon
pinch of nutmeg
1/8 teaspoon salt
1 teaspoon lemon zest
2 teaspoons lemon juice
1 tablespoon butter, cut into small squares
1 egg + 1 tablespoon water, whisked together

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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.