Wild Blueberry Pie Recipe

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I distinctly remember the first time I had Wild Blueberry pie. It was the summer before my freshman year of high school, and my family took a vacation to Bar Harbor, Maine (home of the Wild Blueberry barrens I got to tour a couple years ago!). I grew up in Buffalo, New York, (even though I now call Boston home) so at the time my family endured twelve hours in the car to make it to Maine from Western New York. Twelve. Hours. Now this was before the days of cell phones and iPads and whatever other technology makes the time pass. Needless to say by the time we finally got to Maine, we were beat.

Luckily, my Dad had some friends who lived in Camden, Maine, so we made a pit stop there for a night before heading to Bar Harbor. I don’t remember a whole lot from that visit with my Dad’s friends except for one thing: the homemade Wild Blueberry pie they served upon our arrival. It was my first time tasting Wild Blueberries, too! It was heavenly and I was immediately hooked.

The good news is you don’t have to drive all the way to Maine to enjoy Wild Blueberry pie. Thanks to the fact that Wild Blueberries are frozen fresh within 24 hours of harvest when their flavor and antioxidant goodness are at their peak, you can easily bake with them and be assured that they will maintain their shape, color, flavor and nutritional value!

I don’t know about you but I would take pie over cake any day. Which is probably why we served up homemade pies instead of cake at our wedding! There’s something about the flaky, buttery dough contrasted with gooey, sweet fruit that automatically makes my mouth water.

This Wild Blueberry Pie recipe will likely make your mouth water, too. To save some time, make the crust the night before and store in the refrigerator.

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Wild Blueberry Pie

For the crust:
2 ½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 ½ sticks unsalted cold butter, cut into ½-inch cubes
7-8 tablespoons ice-cold water
1 egg, beaten

For the filling:
5 cups frozen Wild Blueberries
½ cup sugar
1 teaspoon lemon juice
½ teaspoon cinnamon
¼ cup tapioca starch*
1 ½ tablespoons cold butter, cut into ½-inch cubes

*Note: If you don’t have tapioca starch on hand, you can substitute ¼ cup flour but the juices will run slightly.

  1. In a large bowl, whisk together the flour, sugar and salt until combined. Cut cold butter into the flour using a pastry cutter, two knives, or a food processor, until the mixture resembles coarse meal.
  2. If using a food processor, transfer mixture back to the bowl. Add ice-cold water, one tablespoon at a time, and using your hands, mix together until dough forms.
  3. Divide the dough mixture into two even sized mounds. Use your hands to form each one into a disk and sprinkle lightly with flour. Wrap each disk tightly in plastic wrap and refrigerate for at least two hours.
  4. Preheat the oven to 400 degrees F.
  5. In a large bowl, mix together frozen Wild Blueberries, sugar, lemon juice, cinnamon and tapioca starch. Let stand for 15 minutes.
  6. Meanwhile, working with one disc at a time, roll out dough onto a lightly floured surface, about 12 inches in diameter, 1/8 inch thick.
  7. Carefully place the first crust onto a 9-inch pie dish and gently press the dough down against the bottom and sides of the dish.
  8. Pour the berry filling into the pie shell. Scatter pieces of butter over top.
  9. Place the second crust over the pie, crimp the edges to seal and make a few slits in the top crust. Or, you can cut the second crust into strips and weave to make a lattice top.
  10. Brush the top crust with the egg wash. Bake for 45-50 minutes until golden-brown and juices are bubbling.
  11. Transfer pie to a cooling rack and bring to room temperature before serving.
Kara Lydon

About the Author

Kara Lydon, RD, LDN, RYT is a nationally recognized food and nutrition expert and yoga teacher based in Boston. Kara offers nutrition & culinary coaching, consults with corporate wellness clients, and partners with like-minded food brands and organizations on recipe development, food photography, and nutrition communications and marketing. Kara has most recently been featured in Fitness, Shape, Today’s Dietitian, Environmental Nutrition, and Food & Nutrition Magazine. Her food and healthy living blog, The Foodie Dietitian, features delicious seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. She has been featured on The Kitchn, BuzzFeed, TODAY, and SELF. Kara previously led health communication strategy for Chobani, Inc., where she pioneered an integrated program targeting health professionals, and served as the key nutrition spokesperson for America’s #1 selling Greek Yogurt brand.