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.