This Maine Blueberry Pie is made with the freshest blueberries—and not much else! We’d happily eat this one morning, noon, and night. This pie uses the recipe for Our Favorite Piecrust.
Maine Blueberry Pie
Makes 1 (9-inch) pie
- Our Favorite Piecrust
- 5 to 6 cups fresh blueberries
- 1 cup (200 grams) granulated sugar
- 1 lemon, zested and juiced
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 3 tablespoons (24 grams) cornstarch
- 1teaspoon (3 grams) kosher salt
- 1 large egg, lightly beaten
- 2 tablespoons (24 grams) turbinado sugar
- On a lightly floured surface, roll half of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Freeze for 30 minutes.
- Preheat oven to 375°F.
- In a medium saucepan, combine blueberries, granulated sugar, lemon zest and juice, vanilla bean seeds, cornstarch, and salt over medium heat. Stir gently, being careful not to crush berries. Bring to a simmer, and cook until thickened, 5 to 10 minutes. Remove from heat, and let cool. Pour filling into prepared crust.
- On a lightly floured surface, roll remaining dough to ¼-inch thickness. Using a sharp knife or pizza wheel, cut dough into ½-inch strips. Braid dough strips, and arrange on top of filling, tucking ends under. Reroll scraps, and cut remaining dough into long ¼-inch strips. Braid dough strips, and arrange around edge of crust. Brush dough with beaten egg, and sprinkle with turbinado sugar. Place pie on a baking sheet.
- Bake until golden brown and bubbly, 40 to 50 minutes, covering with foil halfway through baking to prevent excess browning, if necessary.