Maine Blueberry Pie

Maine blueberry pie is the taste of a Down East summer — a flaky, buttery crust filled with small, intensely flavored wild blueberries that bubble up into a deep purple, jammy filling. Wild Maine blueberries are smaller and more tart than the cultivated giants, which makes them the best pie berry in the country, and no trip to a Maine coastal diner is complete without a slice.

Why this recipe works: The filling is simple — berries, sugar, a squeeze of lemon, and just enough thickener to set the juices into a glossy jam rather than a runny soup. A lattice top lets the steam escape and shows off the jewel-toned filling, and baking the pie on a sheet pan catches the inevitable overflow.

Key ingredients

• Wild blueberries: fresh in season; frozen wild berries work beautifully year-round.
• Sugar and lemon juice: to balance the berries’ tartness.
• Tapioca starch or cornstarch: the thickener — tapioca gives the clearest, glossiest set.
• A double crust: buttery and flaky, with a lattice top if you are feeling fancy.

Tips for the perfect blueberry pie

Toss the berries with the sugar, lemon, and thickener and let them sit for 15 minutes while you roll the dough — the juices concentrate and the filling sets better. If using frozen berries, do not thaw them first; add them frozen and increase the baking time by 10 minutes. Bake at 425°F for 20 minutes, then reduce to 375°F until the filling bubbles thickly through the vents, 45 to 55 minutes total. Cool completely — at least 4 hours — before slicing, or the filling will run.

Variations and storage

Add a pinch of cinnamon or a spoonful of tapioca with orange zest, or crown the baked pie with vanilla ice cream — mandatory in Maine. The pie keeps 2 to 3 days at room temperature, or 5 days in the fridge, and it freezes well for 3 months, baked or unbaked.

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