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A Traditional Wild Maine Blueberry Pie Recipe

August 20, 2021 by rogalsgirl Leave a Comment

Maine blueberry pie with whipped cream

In Maine blueberries are the last hurrah of summer. They are plentiful in the beginning and middle of August, and then wind down along with the heat of summer. The days here are still hot, but the nights are chilly and the mornings even more so. The kids still swim in the ocean and the pond near our house, blissfully ignorant of their chattering teeth and the goosebumps they acquire from the creeping northerly wind. The farmers market is still crowded and beautiful, but a seasonal shift in the flowers, produce and air is approaching. Tomatoes, zucchini and eggplants are still deliciously bountiful, but it’s only a matter of time before we start seeing Cortlands, MacIntosh, and Fujis taking over the market barrels. The sunlight appears more golden in hue and is, of course, more welcome in the brisk mornings. I’ve even started turning on the oven every now and then, too, welcoming back homemade bread and weekend cakes. Soup has been on my mind, but we’re not quite there, yet- that comes in September. August is the time for Maine blueberry pie.

Maines culinary notoriety is lobster and blueberries, and while this may just be my pride talking, we’re superlative in both. I’m not the biggest lobster fan- boiling them alive traumatized me as a child -but blueberries I look forward to every year. Maine blueberries are a special variety, meant to be eaten by the handful, along with the odd stem here and there. I’ve written before about the work that goes into harvesting blueberries (it’s not for the faint of heart), so I carry a special place in my heart for the workers that do it. I do love incorporating blueberries into a variety of summer recipes (see here and here), though they are just as good on their own or sprinkled on granola in the mornings. Maine blueberry pie is one of those foods that are well known, you know, like Philly steak & cheese, or New York Bagels. You’ll find it in just about every Maine restaurant from York to Lubec, and every version is just as delicious as the next if you ask me.

My version of Maine blueberry pie is a classic recipe, though I’ve taken away the top crust and replaced it with a mountainous dollop of freshly whipped cream. Blueberries and cream is a personal favorite of mine (though to be fair, you can’t go wrong with any type of berries with cream, right?!) This Maine blueberry pie recipe also has a beautiful kick of cinnamon, and a deliciously flaky crust. If you have a plethora of blueberries on your hands (or are just craving a traditional Maine blueberry pie) then this recipe is perfect.

 

Traditional Wild Maine Blueberry Pie

maine blueberry pie

1) The first step for blueberry pie (or any pie) is to make the crust. Measure the flour and salt into a large mixing bowl and cut in the butter in small pieces. Make sure the butter is cold, just out of the fridge.

2) Using your fingertips, crush the butter into the flour into small, pea-sized pieces so that you have an even, crumbly mixture of flour and butter. Alternatively, you can use a food processor and pulse the butter into small pieces to save time and energy.

3) Using a spoon, mix in the cold water until a slightly sticky dough starts to form together with no dry spots.

4) Roll the dough into ball and wrap it in cling wrap or clean, dry recycled plastic bag. Flatten the ball into a disc after wrapping and then place in the fridge for at least 2 hours.

5) Meanwhile, prepare the blueberry filling. Pour half of your blueberries into a pot, along with the sugar, cornstarch, cold water and cinnamon. Turn the stove on medium-low heat and let the blueberries cook about 10 or so minutes, until some of them start to break down, and the mixture all starts to thicken from the sugar and cornstarch. After it’s thick and saucy, turn off the heat, and set the blueberry filling aside to cool for a few minutes.

6) Once the blueberry filling has is slightly warm, mix in the other half of the fresh blueberries. If you’re still waiting on your pie crust, you can set this blueberry filling aside at room temperature.

7) Once your pie crust has had at least two hours in the refrigerator, you can start rolling it- but first- preheat your oven.

8) Sprinkle a generous amount of flour on a dry countertop, and with a rolling pin, begin to roll your pie dough into a flat, round shape. It should roll to about 1/4″ thickness, and drape over all sides of your pie pan when placed inside.

9) Lay the rolled out pie dough into the pie pan and fold excess dough around the edges of the pan to form a thick crust. Use the index finger of one hand and your thumb and index finger of your other hand to create a “pinch pie” or “crimped” crust.

10) Use a fork to perforate the bottom of the crust several times, so that it doesn’t rise up while baking. You can also fill the pie crust with pie weights, or dried beans (in tin foil) to avoid the crust rising during the baking process.

11) Bake the crust about 20-25 minutes, until golden brown. Set aside to cool off slightly. Once the crust is warm to touch, pour in the blueberry filling, spreading evenly. Refrigerate at least two hours.

12) Just before serving, top the pie with freshly whipped cream and a sprinkle of cinnamon! Store in the fridge, covered with cling wrap up to 5 days.’

A bit more about me…

Hello! I’m a food photographer in New England.

Hi! I’m Amber Rogals and I work as a food photographer, stylist and recipe developer throughout the New England area, capturing various food stories, products and recipes. I also write regularly on my food blog, Downeats. I love to inspire others to cook and enjoy delicious, healthy meals with their loved ones. I grew up and still live in Maine with my (gorgeous, wonderful, hardworking) high school sweetheart and our (hilarious, talented and beautiful) children. I believe in living slow and enjoying life and I love to capture shared moments. You can read more about me here. If you are looking for a food photographer or recipe developer please contact me here.

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Downeats is a journal that shares food stories and recipes, and photography. It is devoted to home cooking, gathering with loved ones, living slow and imperfectly. The name Downeats is a foodie play on the Downeast region of the coast of Maine- so everything is New England inspired.

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I grew up on my Opa’s German potato salad, which was incredibly delicious every single summer and has certainly made me team potato salad. Since my mid 20s I’ve played around with a lot of different versions of potato salad (there are sooo many) but the past few years have found myself pretty loyal to this veggie one. The kids love it, too, so… bonus. 
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Now that warm weather is finally here, this is a great recipe to keep in your back pocket. The fresh herbs are really key, don’t be afraid to go heavy on them! Here’s the recipe:
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3 Lbs Red Potatoes, chopped into one inch cubes
4-5 Pickle spears, diced
2-3 Stalks Celery, diced
1/4 Cup Red Onion, diced
2-3 Carrots, grated and then chopped
1/4 Cup Mayonnaise
1 Large Handful Fresh Dill
1 Large Handful Fresh Parsley
Salt + Pepper
INSTRUCTIONS
 
Blanch the potatoes by boiling them about 7-10 minutes (until just tender, but don't overcook them so they fall apart) and immediately rinse with cold water or plunge into a pot of cold water after straining. Set them back in the strainer to dry for 10-15 minutes.
Meanwhile, prepare the additional vegetables as listed above. Most of these vegetables are diced. For the carrots, grate them with a cheese grater or food processor, and then roughly chop into smaller pieces.
Chop the fresh dill and parsley, and set aside.
Once the potatoes have cooled to at least room temperature, combine all of vegetables and herbs in a large mixing bowl. Add the mayonnaise and mix well to coat everything lightly with mayo.
Add salt and pepper to taste (I start with approximately 2-3 tsp salt, and several good shakes of pepper)
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Enjoy! It’s soooo good.

#potatosalad #potatosaladrecipe #potatoes #recipes #recipeshare #f52grams #f52community #delicious #eatyourveggies #summervibes #summerfood #summerrecipes #saladideas #slowliving #slowlivingforlife #foodphotography #foodstyling #maine #newengland #thewaylifeshouldbe #eatmaine #momlife #momchef
Years ago there was a blog I read regularly that w Years ago there was a blog I read regularly that would post a cake recipe on Sunday called Sunday’s Cake. I always loved it because I love weekend baking with the kids. Plus you have a yummy cake to enjoy throughout the week (though let's be real, with now 6 of us the cake lasts more like one day, ha)
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On June 1st, I'm finally getting my weekly newsletter off the ground and out into the world: The Slow Living Supper Club. I’ll be sharing seasonally inspired family recipes, thoughts on motherhood, slow living lifestyle tips, and of course, a cake recipe every weekend. A few recipes to come:
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-Maine Blueberry shortcake
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And lots more! Interested in joining the Slow Living Supper Club? The link to join is in my bio!

#foodie #maine #downeast #eatmaine #newengland #cake #slowliving #supperclub #newsletter #communityfirst #midcoastmaine #thewaylifeshouldbe #foodblogger #foodporn #foodphotography #foodstyling #foodstagram #instafood #f52community #eatcaptureshare #yum #bananacake
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You are amazing. You are needed. You are appreciated. You are loved. I see you out there killing it- even on the days it feels like you're not. Motherhood is difficult! I'll be the first to admit the mistakes I've made on this journey. Silly mistakes, bad mistakes, embarrassing mistakes, funny mistakes... and some painful mistakes. But motherhood IS a journey, and there is no way to venture through it and get everything right on your first try (or second, or third...!)
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If you're a mom you probably know how easy it is to slip into feelings of inadequacy, overwhelm, and exhaustion- mental or otherwise. It can linger for days, weeks, or longer. While these feelings don't creep up on me as often as they used to, one thing I started telling myself years ago is that the perfect mother doesn't exist. We are human; we all have flaws. We have unpleasant normalities. We get tired, we get hungry, moody, annoyed, self-conscious.... We don't always say the right things.
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What would it take for you to give yourself a little more grace? What would it take to focus on how far you've come, instead of the times you didn't have it all together? We HAVE to give ourselves (and each other) grace as mothers, because it's the only way to truly move forward. I am not a perfect mother and I will NEVER claim to be (so far from it, ahaha). But I am a great mother for my children, and I'm certain that you are a great one for yours. ❤️
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Happy Mothers Day 🌹
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#mothersday #happymothersday #momlife #momblogger #wahm #momboss #momgoals #parenthood
Drop a 💛 if you’re ready for spring already! Drop a 💛 if you’re ready for spring already! 
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A bit of raw honesty- these past few winters have been really hard on me. They’re dark, frigid, dormant and the isolation makes me depressed. Mostly this comes out in the form of extreme fatigue, creative blocks, and self sabotage.
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-Exercise 5x per week. I mix it up with long walks and yoga.
-Meditation. Not daily, but a few times per week.
-Water!! I drink water daily, and rotate through essences by @freedomfloweressence which I’m basically obsessed with. Call it woo woo if you want, but it has worked wonders for me. I’m taking their Confidence one currently!
-Talking with a therapist once a month (highly recommend @elizabeth.ritual if you’re looking!)
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I know how easy it is to not prioritize mental health or even not take it seriously, but in my experience it truly can take a toll on physical health, relationships, life goals, etc. Do you prioritize mental health? Share one of your non-negotiables 👇👇
I started my business, Downeats, a year ago after I started my business, Downeats, a year ago after spending 2021 building my skills as a food photographer. Downeats is a play on the word “Downeast”- a way to pay homage to Maine which has shaped the majority of my experience with food. I wanted to work with amazing food brands doing food and lifestyle photography and styling, and build an online blog/community that provided people with simple, beautiful and seasonally inspired recipes.
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In January 2022, when I started Downeats, I wrote down local businesses that I would be absolutely thrilled to work with. Back then I was way to intimidated to reach out and “pitch” to them, but they were on my list and I eyed them from afar…. Mostly just dreaming. A few of them were:
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@MainePieCo
@ChoomiNaturals
@EdibleMaine
@MaineCrisp
@GneissSpice
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Now, a year later, I have worked with all of them on the list- and it’s been truly amazing. Some days it feels surreal to be working with such wonderful people who have also built their brands from the ground up. It’s surreal to have people value my work, my opinion, and my perspective. Pictured here is my second published piece for @EdibleMaine
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If you are visualizing something for yourself please know that it CAN happen if you make it happen. Sometimes the things we dream of feel so close yet so far. We wonder how can we get from here to there? So much of what holds us back from the life we envision is fear- but what does it look like to face those fears? Scary, uncomfortable, awkward? YES. It is. I’ve done it. But what about after that? After the discomfort fades away? You might be left with opportunity, potential, and a newly forged path forward.
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#dreambig #maine #foodphotography #toast #lox #foodie #maineeats #eatmaine #seafood #newengland #ediblemagazine #foodstyling #foodphotographer #gutsoverfear #nofear #liveyourdreams
Fresh spring rolls are quickly becoming my happy p Fresh spring rolls are quickly becoming my happy place ✨😍 

#springroll #springrolls #freshspringrolls #eatyourveggies #eattherainbow #veggielover #healthyrecipes #cleaneating #slowliving #foodie #f52grams #f52community #delicious #eatcaptureshare #foodstagram #fresh
This weekend I hope you can: ⠀⠀⠀⠀⠀⠀⠀ This weekend I hope you can:
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-Embrace rest
-Practice yoga
-Catch up on some reading
-Bake a cake
-Call a loved one
-Get outside

I will be attempting all of the above.
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Happy weekend 💕
Favorite breakfast, basically. #breakfastideas #m Favorite breakfast, basically.

#breakfastideas #morning #breakfast #foodphotography #foodstyling #ricebowl #foodie #f52community #f52grams #delicious #nomnom #slowliving #foodstylist

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