Maine Blueberry Pie
A classic Maine blueberry pie with a buttery crust and jammy filling, topped with a golden lattice. Fresh berries baked into a sweet-tart filling that tastes like summer.
- Total time
- 75 min
- Servings
- 8
- Calories
- 385
- Protein
- 4g
Ingredients
- 2 disks pie crust (store-bought or homemade), divided
- 6 cups fresh blueberries
- ¾ cup sugar
- 3 tbsp cornstarch
- 1 whole lemon (juiced + zested)
- 2 tbsp butter
- 1 whole egg (for egg wash)
Instructions
- 1
Preheat oven to 400°F. Remove pie crusts from fridge 10 minutes before rolling.
- 2
Toss blueberries with sugar, cornstarch, lemon juice, and zest in a bowl until evenly coated.
- 3
Line a 9-inch pie dish with one crust. Trim overhang to 1 inch.
- 4
Pour blueberry mixture into crust. Dot with butter pieces across the filling.
- 5
Cut second crust into 0.5-inch strips. Lay half diagonally across pie, then weave remaining strips to create a lattice pattern.
- 6
Whisk egg with 1 tbsp water. Brush egg wash over crust and lattice until golden.
- 7
Bake 50–60 minutes until crust is deep golden and filling bubbles at edges. Top may brown quickly; cover with foil if needed after 35 minutes.
- 8
Cool on a wire rack at least 2 hours before slicing. Filling will set as it cools.
Tools you’ll need
- 9-inch pie dish
- rolling pin
- pastry brush
- wire cooling rack
- oven
- aluminum foil
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