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I had a pie in mind when I brought home some summer bounty from our recent trip to Maine. There is nothing like a wild Maine blueberry and it makes the best pies. I squealed every time I saw a roadside stand. And they dot the countryside this time of year. Wild Blueberry pies tend to set well and not be overly juicy which can cause a soggy crust. Plus the antioxidant properties are through the roof so can you even call this dessert? With just a touch of lemon zest and light on the sugar, the flavor of the wild blueberries really steals the show. One of my favorite summer treats– wild Maine blueberry pie.

Wild blueberries are much smaller than their conventional counterpart and they can be hard to find. Trader Joes often has advertised frozen wild blueberries in the freezer section. You’re best bet if you aren’t driving distance to Maine is to order them from a local Maine farm, like Josh Pond that are organic and hand raked. You’ll need more than you think in order to get a full pie. And if you have a crazy abundance from your trip to the berry field, make these blueberry creamsicles.

INGREDIENTS

6 Cups Wild Maine Blueberries (This was about 3 Pints. You’ll need less if you’re using a conventional blueberry)

1/2-3/4 C Granulated Sugar (depends on how sweet your blueberries are, less is better) + Some for sprinkling over the crust

1/4 C Tapioca starch (Sub cornstarch if you don’t have it)

Zest and Juice of 1 Lemon

4 Tbsp Salted Butter

Crust:

2 1/2 C All Purpose Flour

1 tsp Salt

1 Stick (1/2 C) Salted Butter, cold

1/2 C Non-Hydrogenated Vegetable Shortening (I use this one from Spectrum)

6-8 Tbsp Ice Cold Water

INSTRUCTIONS

Preheat oven to 400 degrees F. Start by making your crust. I know this is the most intimidating part and you may be tempted to use a store bought crust. Don’t. It is SO much better from scratch and not hard. I don’t even bother chilling mine.

In a large bowl add your flour and salt. Using a pastry cutter add in butter and 1/2 C of shortening. The combo of the two different types of fat is really what makes this crust so darn good. Use that pastry cutter to blend the flour into the fats. You’ll be left with a crumbly but coming together dough. Use a Tbsp and drop 6 Tbsps of the ice water into the bowl and mix together gently. If the dough comes together and isn’t too dry you’re good to go. If it is still a bit crumbly, add more water. Be careful to not over mix here, that’ll leave you with a gummy crust that has no flake. You’re working the dough ever so slightly to bring all the ingredients together.

Usually around this step I dump the dough onto the counter and start pushing it into a ball. Cut that ball in half or if you’re using a larger pie plate, I cut mine into 2/3 and left a 1/3 to roll out for the top. Roll the larger bit of dough out for the bottom of the pie. I use my rolling pin to help transfer the rolled dough to the pie plate. Set aside while you roll out the top piece.

Now get those blueberries ready! Give them a rinse, drain and put into a large bowl. Add sugar after sampling those berries. Start with 1/2 C and see if that works. Grate the zest of one lemon and squeeze the juice. Add tapioca starch and mix those berries together.

Once you’ve got those blueberries ready, dump into the bottom crust. Dot the top of the berries with butter before you transfer over the rolled out top piece. Cut the overhang fro the crust so it is about an inch and a half all the way around. I pinch it together and tuck it under to make the crust. I used a floral cookie cutter and my leaf shape presses to make the pie design out of the extra dough from trimming the crust. Generously sprinkle sugar. I don’t bother with the egg wash.

Put your pie in the oven and set an alarm on your phone or the oven for 10-15 minutes. You’ll want to turn it down to 350 degrees F and cover loosely with foil for a remaining 30 minutes. Peak at it and see if the berry juice is bubbling which is usually your indication that the fruit is ready. My pie needed some extra minutes with the foil off to get more golden brown.

Mmmm can you even? If only the screen had a scratch and sniff option. You’re going to want to dive right in but resist. Repeat: Good Things Come to Those Who Wait. The pie needs to cool and set, otherwise you’ll have a runny mess. Give it a good few hours.

I hope you enjoy this wild Maine blueberry pie. And I hope to have our Maine adventures up on the blog in the next couple of days some come right back. Make sure you check out all the other summer fruit recipes on this summer blog hop.