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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 circ*mstances 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.
[Updated June 17, 2013.]
📖 Recipe
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Maine Blueberry Pie
Adapted from the recipe on a bag of Wyman’s Frozen Maine Wild Blueberries.
Prep Time1 hour hr
Cook Time45 minutes mins
Total Time1 hour hr 45 minutes 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
emily says
I love blueberry pie,too.In fact,I made my first this weekend!
Reply
Jan says
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
Rich & Ann says
IT looks GREAT and sounds even better!
Reply
Jessica Gottlieb says
I use overripe blueberries and a squeeze of lemon.
This is a wonderful frozen alternative.Reply
katie says
Thanks for the great recipe! My pie at Thanksgving turned out perfectly.
Reply
Martha says
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!
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mohrenhirse says
and the plate is real pretty! would you tell me where did you buy? 🙂
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Andrea says
Thank you. The plate is part of a set of pottery I purchased in Colombia.
Reply
Sandra J Keller says
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.
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Thanks for visiting! Let me know what you think!
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