Maine Wild Blueberry Double-Crust Pie

Why You’ll Love This Recipe

• Showcases the intense, jammy flavor of tiny Maine wild blueberries.
• Flaky, all-butter double crust that shatters with every bite.
• Lemon zest lifts the fruit without overpowering it.
• Tapioca starch sets the juices into a glossy, sliceable filling.

Grocery List

• Produce: 1 large lemon, 6 cups wild blueberries (fresh or frozen)
• Dairy: Unsalted butter, 1 large egg, milk or cream (for egg wash), vanilla ice cream
• Pantry: All-purpose flour, granulated sugar, tapioca starch, kosher salt, turbinado/coarse sugar (optional), apple cider vinegar (optional)

Full Ingredients

Flaky Double-Crust Pie Dough

• All-purpose flour: 2 1/2 cups (312 g)
• Granulated sugar: 1 tbsp (12 g)
• Kosher salt: 1 tsp
• Unsalted butter: 1 cup (226 g), very cold, cut into 1/2-inch cubes
• Ice water: 1/2 cup (120 ml), plus up to 3 tbsp as needed
• Apple cider vinegar: 1 tsp (optional, for tenderness)

Blueberry Filling

• Wild blueberries (fresh or frozen): 6 cups (900 g)
• Granulated sugar: 3/4 cup (150 g)
• Tapioca starch: 1/4 cup (28 g)
• Lemon zest: from 1 large lemon (about 1 tbsp)
• Kosher salt: 1/8 tsp
• Unsalted butter: 2 tbsp (28 g), cut into small pieces (for dotting)

To Finish

• 1 large egg beaten with 1 tbsp milk or cream (egg wash)
• Turbinado or coarse sugar: 1–2 tbsp (optional, for sparkle)
• Vanilla ice cream, for serving

Step-by-Step Instructions

Step 1: Make the dough

In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and cut them into the flour with a pastry cutter or your fingertips until pea-sized pieces remain (some chickpea-sized bits are great for extra flake). Drizzle in 1/2 cup ice water and the vinegar. Toss with a fork until the dough just comes together. If dry pockets remain, add up to 3 tbsp more ice water, 1 tbsp at a time.

Step 2: Chill the dough

Turn the dough onto a work surface, divide into two equal portions, and press each into a 1-inch-thick disk. Wrap tightly and refrigerate for at least 1 hour (and up to 48 hours). Chilling relaxes gluten and keeps the butter cold for flakiness.

Step 3: Make the blueberry filling

In a large bowl, gently toss the wild blueberries with the sugar, tapioca starch, lemon zest, and salt until evenly coated. Let sit for 10 minutes so the tapioca begins to hydrate. If using frozen berries, do not thaw; add 1 extra tablespoon tapioca starch and expect 5–10 extra minutes of bake time.

Step 4: Roll the bottom crust

Heat the oven to 425°F (220°C) with a rimmed baking sheet on the lower-middle rack. On a lightly floured surface, roll one dough disk into a 12-inch circle. Fit it into a 9-inch pie plate (standard or deep-dish), letting excess hang over the edge. Chill while you roll the top crust.

Step 5: Fill, top, and crimp

Scrape the blueberry mixture into the chilled pie shell and dot with the 2 tbsp butter. Roll the second dough disk into an 11–12 inch circle and lay it over the filling. Trim both crusts so there is about 1 inch of overhang. Fold the top and bottom edges together and tuck under; crimp decoratively. Cut 5–6 vents in the top. Brush with egg wash and sprinkle with turbinado sugar if using.

Step 6: Bake until golden and bubbling

Place the pie on the preheated baking sheet. Bake at 425°F (220°C) for 20 minutes, then reduce the oven to 375°F (190°C) and continue baking for about 40 minutes, until the crust is a deep golden brown and thick juices bubble through the vents for at least 30 seconds. If the edges brown too quickly, tent them with foil.

Step 7: Cool and serve

Transfer the pie to a rack and cool at least 2 hours (3–4 is ideal) so the filling sets cleanly. Slice with a sharp knife and serve with generous scoops of vanilla ice cream.

Pro Tips

• Keep everything cold. If the butter softens while rolling, chill the dough for 10–15 minutes and resume.
• Preheat a baking sheet. It jump-starts the bottom crust so it bakes up crisp, not soggy.
• Use wild blueberries straight from the freezer. They keep their shape and color and won’t stain the dough during assembly.
• Tapioca starch gives a glossy, sliceable set. Let the filling rest 10 minutes before filling the crust to hydrate the starch.
• Vent well. Proper vents or a small center cut prevent bursting and promote even thickening.

Variations

• Lemon-vanilla: Add 1 tsp vanilla extract and 1 tbsp fresh lemon juice to the filling for a brighter, bakery-style finish.
• Thyme-lemon: Add 1 tsp finely chopped fresh thyme with the lemon zest for a subtle herbal note.
• Sparkling top: Swap the egg wash for heavy cream and dust generously with coarse sugar for extra crunch.

Storage & Make-Ahead

Pie dough can be made up to 2 days ahead (refrigerated) or 3 months (frozen). The assembled unbaked pie can be frozen solid, wrapped well, and baked from frozen at 425°F (220°C) for 25 minutes, then 375°F (190°C) for 50–60 minutes. Baked pie keeps 1 day at room temperature or up to 4 days refrigerated. Reheat slices at 325°F (165°C) for 10–15 minutes to re-crisp the crust. Avoid covering warm pie tightly; steam softens the crust.

Nutrition (per serving)

Approximate, without ice cream: 540 calories; 26 g fat (16 g saturated); 72 g carbohydrates; 5 g protein; 3 g fiber; 32 g total sugars; 300 mg sodium. Add about 140 calories per 1/2-cup scoop of vanilla ice cream.