wild blueberry pie recipe

Written ByJenny Smyth Posted on
wild blueberry pie recipe
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The Best wild blueberry pie recipe

I’m so excited to share my wild blueberry pie recipe with you. This recipe has been a staple in my household for years, and I’m sure it will become a favorite in yours too. The story behind this pie is quite interesting – it originated from the northern parts of the United States, where wild blueberries grow abundantly.

The first time I tasted this pie was at a family gathering, and I was hooked from the very first bite. The combination of the sweetness of the blueberries and the tartness of the crust is absolute perfection. As a busy mom, I appreciate how easy this recipe is to make – just mix, pour, and bake!

My kids love helping me in the kitchen, and this recipe is one of their favorites too. They can’t get enough of that sweet blueberry flavor. We often have this pie as a dessert after dinner, but it’s also perfect for a quick breakfast or brunch option.

The health benefits of wild blueberries are well-known – they’re packed with antioxidants and vitamins that are essential for our bodies. By making this pie at home, we can ensure that we’re getting the best quality ingredients possible. Plus, it’s just so much fun to make something delicious from scratch.

My family has been enjoying this pie for years, and I’m sure yours will too! One thing that sets this recipe apart from other pies is its simplicity – you don’t need any fancy equipment or ingredients to make it happen. Just pure, wholesome ingredients and a bit of love.

I’ve tried making this pie with different types of berries before, but there’s just something special about using wild blueberries that makes all the difference.

Wild Blueberry Pie

Wild Blueberry Pie

4.9 from 509 votes

This wild blueberry pie features a buttery, flaky crust and a sweet-tart filling bursting with deep berry flavor. Wild blueberries are smaller and more intense than cultivated ones, making this pie a true summer treat.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup cold unsalted butter, cut into small cubes
6 to 8 tbsp ice water

For the Filling

5 cups fresh or frozen wild blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1/2 tsp lemon zest
1/4 tsp ground cinnamon
2 tbsp unsalted butter, cut into small pieces

For the Egg Wash

1 large egg
1 tbsp water
1 tbsp coarse sugar for sprinkling

👨‍🍳Directions

1Make the crust: In a large bowl, whisk together flour, salt, and sugar.
2Add cold butter cubes and cut in with a pastry cutter or two forks until the mixture resembles coarse meal with pea-sized butter pieces.
3Drizzle 6 tablespoons ice water over the mixture and stir with a fork until the dough holds together when pressed; add more ice water if needed, 1 tablespoon at a time.
4Divide dough into two equal disks, wrap each in plastic wrap, and refrigerate for at least 1 hour.
5Meanwhile, preheat oven to 425°F.
6Make the filling: In a large bowl, gently toss blueberries with sugar, cornstarch, lemon juice, lemon zest, and cinnamon until evenly coated.
7Let sit for 15 minutes.
8Roll out one dough disk on a lightly floured surface to a 12-inch circle.
9Transfer to a 9-inch pie dish, pressing gently into the bottom and sides.
10Pour the blueberry filling into the crust and dot with the 2 tablespoons of butter.
11Roll out the second dough disk to a 12-inch circle.
12Place it over the filling, trim the overhang to 1 inch, and crimp the edges together to seal.
13Cut several slits in the top crust to allow steam to escape.
14In a small bowl, whisk together egg and water for the egg wash.
15Brush the top crust with the egg wash and sprinkle with coarse sugar.
16Place the pie on a baking sheet to catch any drips.
17Bake at 425°F for 20 minutes.
18Reduce oven temperature to 375°F and continue baking for 30 to 35 minutes, until the crust is deep golden brown and the filling is bubbly through the slits.
19If the edges brown too quickly, cover them with foil or a pie shield.
20Cool the pie on a wire rack for at least 2 hours before slicing to allow the filling to set.
21Serve warm or at room temperature.

🔧Equipment

Large mixing bowl
Pastry cutter or two forks
Plastic wrap
Rolling pin
9-inch pie dish
Baking sheet
Pastry brush
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 65mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 4g

📝Notes

If using frozen wild blueberries, do not thaw them before adding to the filling. You may need to increase the baking time by 5 to 10 minutes. For a lattice top, cut the second dough into strips and weave over the filling instead of using a full top crust.

Watch Video Of How Wild Blueberry Pie Works

This wild blueberry pie is a staple in my kitchen because it is simple, delicious, and always a hit. The tart berries and flaky crust make a perfect combination that works for any gathering.

I love that I can make it ahead of time and it tastes even better the next day. To store leftover pie, cover it loosely with foil and keep it at room temperature for up to two days.

For longer storage, wrap it tightly and refrigerate for up to five days. To reheat, place slices in a 350 degree oven for 10 minutes.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. It is a dessert that never disappoints.

❓ Frequently Asked Questions About Wild Blueberry Pie

Q: What type of berries can I use instead of wild blueberries?

A: While you can use other types of berries like strawberries or raspberries, keep in mind that they’ll change the flavor profile of your pie significantly. Wild blueberries have a unique sweetness and tartness that’s hard to replicate with other berries.

Q: Can I use frozen wild blueberries instead of fresh?

A: Yes, you can definitely use frozen wild blueberries if fresh ones are not available. Just make sure to thaw them first before using them in your recipe.

Q: How do I know if my pie crust is overworked?

A: A good rule of thumb is to stop mixing your dough once it forms a ball – overworking it will result in a tough crust that’s not pleasant to eat.

Q: Can I make this pie ahead of time?

A: Yes, you can definitely make your pie ahead of time – just assemble everything except for baking it until you’re ready to serve.

Q: Is it possible to freeze the filling for later use?

A: Yes, you can freeze the filling mixture before baking if you want to save some for later – just thaw it when you’re ready to make another pie.

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