Maine blueberry pie uses fresh blueberries from Maine and a buttery, flaky crust. The filling is simple and flavorful. It holds together without losing its juiciness!
That time of year is here again. My family travels up to Maine for our annual summer vacation and I get giddy with excitement over blueberries. This year I used the state’s official berry to make a fresh Maine blueberry pie.
Blueberries are my favorite fruit and Maine blueberries are 100 times better than those giant berries at the super markets. These tiny berries are bursting with flavor and reach their peak at the beginning of August—right when we go on vacation.
So naturally on the car ride up I start brainstorming what desserts I’m going to bake. This vacation I kept it simple and made a blueberry pie using fresh Maine blueberries.
A good pie is nothing without a buttery, flaky crust. I used my homemade pie crust recipe (spoiler alert it uses butter and shortening), which takes an otherwise good pie and makes it great. And the secret to that glistening, golden top crust? A generous brushing of beaten egg and a sprinkle of sugar.
As for the filling, the blueberries contribute most of the flavor. I added some sugar and lemon juice to make the flavor pop and some flour and corn starch to hold the filling together. Take that mixture, pour it into your prepared crust and put the pie into the oven. Now you’re just an hour away from a fresh Maine blueberry pie.
Ideally you’d like the pie to cool for at least an hour before serving. This way the filling has time to set. When you’re ready to serve, don’t forget a scoop of vanilla ice cream. It is blueberry pie’s best friend 🙂
Inspired by King Arthur Flour.