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  • Writer's pictureGrace Saadi

50 Tastes: Blueberry Pie, Maine

Updated: Aug 30, 2022

Blueberry Pie. Just another one of those all-American classics, right? You might be surprised to discover that it was a little late to the game when it comes to official publications. Well, at least the pie part, wild Maine blueberries on the other hand predate not just the state they're named after, but the United States as a whole!


Blueberry pie in its most classic and authentic form is likely just a lightly sweetened berry filling encased by two pie crusts. Simple and nothing fancy according to Mrs. Bliss, who is considered to be the first to publish a recipe for this dessert. She does however stress the importance of venting the top of your pie to let steam escape. Any first-time baker knows the potential dangers of forgetting to do so, and it's almost heartwarming to see that tips and tricks as small and somewhat overlooked as this have been noted ever since the beginning. Almost like a baker's code of honor, learn from other mistakes but don't be scared to make some of your own. It is for that very reason why blueberry pie has taken on so many other shapes and forms over the years. From pies big and small and toppings of all kinds, no matter how you serve your blueberries, there's no denying that it's best with a big ol scoop of ice cream.


Wild Maine Blueberry Pie with Streusel Topping

Makes 1 11" pie or 6 4" mini pies


363 g wild Maine blueberries, frozen

159 g water or blueberry juice

102 g granulated sugar

26 g cornstarch

3 g nutmeg

11 g lemon juice


  1. Defrost the berries and drain well, reserve juice, and set aside.

  2. In a small bowl, make a slurry by whisking together the cornstarch, nutmeg, lemon juice, and remaining water/blueberry juice.

  3. Place 3/4 of the water/juice in a heavy bottom pot and add the granulated sugar. Bring to a boil over medium-low heat.

  4. Slowly pour the slurry into the boiling mixture, whisking constantly. Once all the slurry is added, bring it back up to a boil stirring constantly until the mixture is thickened and translucent.

  5. Remove the pot from heat and gently fold in the defrosted berries. Set aside and let cool completely.


80 g sugar

33 g all-purpose flour

4 g cinnamon

50 g butter, melted

50 g rolled oats


  1. Whisk together all the dry ingredients in a medium bowl. Add the melted butter and rub the mixture together by hand until it forms a crumble.

  2. Cover and set aside in the fridge until needed.


  1. Preheat the oven to 350 F. Roll out your preferred pie crust recipe (or use store-bought) and cut to the size of your pie dish(es) (mine are approx 4"). Chill in the freezer while preparing the filling and streusel to help reduce shrinkage.

  2. Add the chilled filling to the pie crust, if you're doing mini pies, fill them until they are level. Top with streusel to completely cover the surface of the blueberries.

  3. Bake until the crust is golden, approx 15-30 minutes depending on the size of your pie(s).

  4. Remove from the oven, let cool slightly, serve with a scoop of vanilla ice cream, and enjoy!



Bliss. “Blueberry Pie.” The Practical Cook Book; Containing Upwards of One Thousand Receipts,

McKay, Philadelphia, 1890.

Landrigan, Leslie. “How the Civil War Made the Wild Maine Blueberry Go National.” New

England Historical Society, 9 Aug. 2022,


“State Dessert - Blueberry Pie.” State Dessert - Blueberry Pie | Maine Secretary of State Kids' Page,


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