Wild Blueberry Pie

Written by on in Desserts, Pies

If you’ve never baked with wild blueberries, you are missing out on one of mother natures delectable treats. Wild blueberries have a very short season, so you’ll usually only find them in the freezer section of your grocery store. This pie is made with frozen wild blueberries. The tiny berries are juicy little gems, bursting with deliciousness. I make this in a deep dish pie plate with a lattice top, brushed with milk and sprinkled with turbinado sugar.

Wild Blueberry Pie
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Wild Blueberry Pie

Recipe by Diane BeckerCourse: Uncategorized
Servings

8

servings

Ingredients

  • Pastry for a 9 inch double pie crust

  • 2 pounds frozen wild blueberries (approx. 6-7 cups)

  • ¾ cup sugar

  • 4 Tablespoons flour

  • 1 ½ Tablespoons corn starch

  • Zest of 1 lemon

  • 1½ Tablespoons fresh lemon juice

  • ½ teaspoon cinnamon

  • Pinch of nutmeg

  • ¼ teaspoon salt

  • ½ teaspoon almond extract

  • 2 Tablespoons butter, cut into small cubes

  • 2 Tablespoon milk

  • 2 Tablespoons Turbinado sugar

Directions

  • Preheat oven to 425°.
  • Place frozen berries into a large bowl.
  • Stir in the lemon juice, zest and almond extract and let rest for an hour to partially thaw.
  • In the meantime, prepare the pastry dough for your pie crust (separate recipe on this site). 5. In a small bowl, mix the ¾ cup sugar, flour, corn starch, cinnamon, nutmeg and salt together and whisk until well combined.
  • Pour the sugar mixture over the partially thawed berries and stir until berries are coated.
  • Roll out half of the pie dough and line the pie plate with the dough, leaving the sides hang over the pie plate.
  • Pour the berries into the prepared pie plate.
  • Dot the berries with the cubes of butter.
  • 10. Roll out the second layer of pie dough, cut into strips and place them over the berries in a lattice pattern
  • 11.. Trim the edges and crimp to seal.
  • 12. Brush lattice with milk and sprinkle with the turbinado sugar.
  • 13. Cover the edges of the pie with foil for the first 45 minutes of baking to prevent burnt edges
  • 14. Bake at 425 ° for 15 minutes. Then reduce heat to 350 °and bake for another 65-70 minutes or until the berries are bubbling.
  • 15. Remove from oven and place on a cooling rack to cool completely.
  • 16. Refrigerate until ready to serve.

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