Best 8 Wild Blueberry Pie Recipes

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Indulge in a culinary adventure with this comprehensive guide to crafting the perfect wild blueberry pie. Discover the secrets to creating a flaky, buttery crust that encases a vibrant filling bursting with the sweet and tangy flavors of wild blueberries. Whether you're a seasoned baker or a novice in the kitchen, this article will provide you with step-by-step instructions, expert tips, and delectable variations to elevate your wild blueberry pie to the next level.

Here are our top 8 tried and tested recipes!

MYSTERY INGREDIENT WILD BLUEBERRY PIE



Mystery Ingredient Wild Blueberry Pie image

I came up with this tasty twist on a classic blueberry pie recipe when I was searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream.

Provided by Monique

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 recipe pastry for a double-crust 9-inch pie, divided
5 cups fresh blueberries (preferably wild)
½ cup white sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon almond extract
¼ cup butter, cut into small pieces
1 tablespoon milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
  • Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
  • Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 49.3 g, Cholesterol 15.4 mg, Fat 21.1 g, Fiber 4 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 276.4 mg, Sugar 21.7 g

WILD BLUEBERRY PIE



Wild Blueberry Pie image

Categories     Fruit     Dessert     Bake     Fourth of July     Blueberry     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 pie

Number Of Ingredients 15

For the pâte brisée:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 tablespoons ice water plus additional if necessary
For the wild blueberry pie:
6 cups wild blueberries, picked over
1/4 cup cornstarch
1 cup sugar plus additional for sprinkling the pie
2 tablespoons fresh lemon juice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 tablespoon unsalted butter, cut into bits
2 tablespoons half-and-half or milk

Steps:

  • To make the pie:
  • Preheat oven to 425°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1 quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Chill the shell while making the filling. In a large bowl toss together well the blueberries, the cornstarch, 1 cup of the sugar, the lemon juice, the nutmeg, and the salt, mound the filling in the shell, and dot it with the butter.
  • Roll out the remaining dough into a 13 to 14-inch round on the lightly floured surface, cut out a 1 1/2-inch star from the middle of the round, and drape the round over the filling. Trim the dough, leaving a 1-inch overhang, fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half or milk, cut slits in the top crust around the crust, and sprinkle the pie lightly with the additional sugar. Bake the pie in the bottom third of the oven for 20 minutes, reduce the temperature to 375°F., and bake the pie for 30 to 35 minutes more, or until the crust is golden and the filling is bubbling. Transfer the pie to a rack and let it cool.
  • To make the pâte brisée:
  • In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add the 2 tablespoons ice water, toss the mixture until the water is incorporated, adding the additional ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

WILD-BLUEBERRY-AND-APPLE PIE



Wild-Blueberry-and-Apple Pie image

Wild Maine blueberries make a surprisingly delicious partner for roasted Granny Smith apples in this deep-dish pie and tint the filling a vivid shade of fuchsia.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 7h50m

Yield Serves 10 to 12

Number Of Ingredients 20

1/2 teaspoon active dry yeast (not rapid-rise)
1 tablespoon sugar
1/3 cup whole milk, heated until warm to the touch (about 110 degrees)
1 large egg, room temperature
2 tablespoons unsalted butter, melted, plus more for bowl
1 1/2 cups unbleached all-purpose flour, plus more for dusting
3/4 teaspoon kosher salt
4 tablespoons unsalted butter, room temperature
1/3 cup sugar
1/2 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
3 1/2 pounds Granny Smith apples (about 8), peeled, cored, and cut into 3/4-inch wedges
1/2 cup sugar
5 tablespoons unbleached all-purpose flour
3/4 teaspoon ground cinnamon
2 cups frozen wild Maine blueberries (9 ounces), such as Wyman's, thawed and drained
1/2 teaspoon kosher salt
1 tablespoon fresh lemon juice
Vanilla ice cream, for serving

Steps:

  • Dough:In a bowl, sprinkle yeast and sugar over milk. Let stand until foamy, about 5 minutes. Whisk in egg and butter until smooth. Stir in flour and salt. Transfer dough to a lightly floured work surface; knead until smooth and tacky but no longer sticky, about 3 minutes. Transfer to a bowl brushed with butter, turning to coat. Cover with a clean kitchen towel; let rise until doubled in volume, about 1 1/2 hours; or refrigerate until doubled in volume, 18 to 48 hours.
  • Topping:Combine butter, sugar, flour, salt, and cinnamon in a bowl; massage together with your fingers until combined. Press into bottom of bowl; cover and refrigerate until firm, at least 1 hour and up to 3 days.
  • Filling: Preheat oven to 350 degrees. Toss apples with sugar, 2 tablespoons flour, and cinnamon. Spread in a single layer on a rimmed baking sheet. Roast until almost tender, about 30 minutes. Stir in blueberries, salt, lemon juice, and remaining 3 tablespoons flour; roastuntil apples are tender, about 10 minutes more. Let cool 10 minutes.
  • Meanwhile, punch down dough. On a lightly floured work surface, roll out to a 13-inch round. Transfer to a 9 1/2-inch deep-dish pie dish. Fold overhang under itself until flush with edge of plate (do not crimp edges). Loosely cover with towel; let stand until puffy and doubled in volume, about 30 minutes.
  • Increase oven temperature to 400 degrees. Transfer filling to center of dough, gently spreading to sides of dish without compressing dough. Crumble topping into bite-size pieces and sprinkle evenly over filling.
  • Bake just until dough begins to brown, about 15 minutes. Reduce oven temperature to 350 degrees; bake until filling bubbles around edges and crust and topping turn golden brown, 45 to 50 minutes more. (If crust or topping are browning too quickly, tent with foil.) Transfer to a wire rack; let cool completely, at least 4 hours or, loosely covered, up to 1 day. Slice and serve with ice cream.

WILD BLUEBERRY PIE WITH ALMOND CRUMBLE TOPPING



Wild Blueberry Pie With Almond Crumble Topping image

Wild blueberries are small and flavorful. The little bit of almond in the topping amps up the flavor of the berries in this crumble-topped blueberry pie recipe.

Provided by Jeanne Thiel Kelley

Categories     Food Processor     Berry     Dairy     Fruit     Nut     Dessert     Bake     Freeze/Chill     Fourth of July     Blueberry     Almond     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 12

1 Best-Ever Pie Crust dough disks
Filling
3/4 cup plus 2 tablespoons (or more) sugar
1/4 cup cornstarch
7 cups fresh wild or regular blueberries (32 ounces) or 32 ounces frozen wild or regular blueberries (do not thaw)
2 tablespoons fresh lemon juice
Topping
⅔ cup unbleached all purpose flour
4 ounces marzipan or almond paste, broken into ⅓-inch pieces (about ¾ cup loosely packed)
¼ cup (½ stick) chilled unsalted butter, cut into ½-inch cubes
½ teaspoon salt
Whipped cream or ice cream

Steps:

  • Roll out pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameterglass pie dish. Turn crust edges under and crimp decoratively, forming crust edge 1/4 inch above sides of pie dish. Refrigerate while preparing filling and topping.
  • For filling:
  • Whisk 3/4 cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend. Stir in blueberries and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes. Chill filling until cool, about 1 hour. If more sweetness is desired, stir in sugar by tablespoonfuls.
  • For topping:
  • Combine first 4 ingredients in processor; blend until mixture begins to clump together. Transfer to bowl; chill 30 minutes. Position rack in bottom third of oven and preheat to 400°F. Spread blueberry filling evenly in unbaked crust. Sprinkle topping evenly over. Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool completely. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.
  • Serve pie with whipped cream or ice cream.

BLUE RIBBON WILD BLUEBERRY PIE



Blue Ribbon Wild Blueberry Pie image

This is an awesome recipe we made up. It is tried and true. I got this recipe from piemaking in Canada, where we went out blueberry picking. These should be fresh picked wild berries. I think you probably substitute Saskatoon berries, as well. Yummy!

Provided by Biscoti

Categories     Pie

Time 1h15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 4

4 cups wild blueberries
2/3 cup granulated sugar
2 tablespoons flour
1 double crust pie crust

Steps:

  • Mix first three ingredients in a large bowl.
  • Make sure the berries are covered with the dry goods.
  • Pour berry mixture into first pie shell, then cover with other crust.
  • Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
  • Brush with egg yolks, then sprinkle with sugar.
  • Bake in 350* oven for 45 - 60 minutes. Yeay!
  • Your pie is done- let it cool, then dig in!

HOMEMADE WILD BLUEBERRY PIE WITH CRUMB TOP!



Homemade Wild Blueberry Pie with Crumb Top! image

My favorite pie of all pies is homemade blueberry! Well....and huckleberry, too, but this one is for wild blueberry today. ;) :) I keep working on it until I perfect it, and I think this is pretty close to being called done! It's a cooked kind that never fails me, and doesn't run all over the place when you cut into it. Even...

Provided by Kelly Williams

Categories     Fruit Desserts

Time 1h15m

Number Of Ingredients 17

FOR PIE:
1 (9") deepdish pie crust, unbaked
4 cups frozen wild blueberries (*plus more later)
1 cup plus 1 tbl. sugar
1/4 cup cornstarch
1/4 cup cold water
2 tbl. real butter
pinch of salt
1/8-1/4 tsp. cinnamon, to taste
2 tsp. vanilla
1 1/2 cups more frozen wild blueberries
FOR CRUMB TOPPING:
1/4 cup cold butter, cut up into small pieces
1/2 tsp. vanilla
1/4 cup sugar
3/4 flour
1/2-1 tsp. more sugar to sprinkle on top

Steps:

  • 1. In large saucepan, bring 4 cups frozen berries and 1 cup + 1 Tbl. sugar to a boil over medium-high heat stirring/folding gently until sugar has dissolved and there is juice. Mix cornstarch with cold water and pour into berry mixture stirring. Gently stir until clear and thickened. Remove from heat, add rest of pie ingredients except last of berries, and fold until mixed in and butter has melted. *Fold in last of frozen berries. Cool and chill. Spoon pie filling into pie plate that is lined with unbaked pastry. Flute pie edge.
  • 2. For Crumb Topping: Place cut-up butter into medium-sized mixing bowl. Drizzle with vanilla. Add the 1/4 cup sugar and the flour. Cut in butter until crumbs. *I just do this with my fingers. Sprinkle over pie. Sprinkle top with 1/2-1 tsp. sugar. Pop into pre-heated 400 degree oven, close door, reduce heat to 375, and bake for about 40 minutes until it just starts to bubble and crust is golden brown. Remove and cool on counter. Can store, covered, on counter at room temp., or placed into the fridge and chilled.

CRANBERRY AND WILD BLUEBERRY PIE



CRANBERRY AND WILD BLUEBERRY PIE image

Categories     Fruit

Yield 8

Number Of Ingredients 12

Filling
•16 ounces frozen organic wild blueberries (do not thaw)
•12 ounces fresh or frozen cranberries (do not thaw; about 3 cups)
•1 1/4 cups sugar
•3 tablespoons cornstarch
•2 cinnamon sticks
•1 tablespoon fresh lemon juice
•1/2 teaspoon finely grated lemon peel
Crust
•2 Pie Crust dough disks (click for recipe)
•Heavy whipping cream (for brushing)
•Freshly grated nutmeg (for sprinkling)

Steps:

  • Filling •Combine all ingredients in large saucepan. Cook over medium heat until mixture thickens and begins to boil, stirring occasionally, 12 to 14 minutes. Continue to boil 2 minutes, stirring constantly. Transfer berry mixture to glass or ceramic dish; cool completely (mixture will thicken). DO AHEAD Can be made 3 days ahead. Cover; chill. Crust •Position rack in center of oven; preheat to 400°F. Roll out 1 dough disk on floured surface to 12-inch round. Transfer crust to 9-inch-diameter glass pie dish; trim dough overhang to 1 inch. Remove cinnamon sticks from filling; spoon into crust. Roll out second dough disk to 13x10-inch rectangle. Cut dough lengthwise into 3/4-inch-wide strips (11 to 12 strips). Arrange half of dough strips across top of filling, spacing evenly apart. Form lattice by arranging remaining dough strips at right angle to first dough strips and weaving strips, if desired. Trim off excess dough from strips. Brush edges of bottom crust lightly with whipping cream. Press dough strip ends to adhere to bottom crust edges. Fold edges of bottom crust up over strips, pinching to seal. Crimp edges decoratively. Brush edges and lattice lightly with cream. Sprinkle lattice strips lightly with nutmeg. Place pie on rimmed baking sheet and bake until crust is golden and filling is bubbling thickly, about 1 hour 10 minutes. Cool pie on rack. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature. •Serve pie at room temperature.

WILD MAINE BLUEBERRY GLAZE PIE RECIPE - (4.8/5)



Wild Maine Blueberry Glaze Pie Recipe - (4.8/5) image

Provided by KatrinaB

Number Of Ingredients 17

CRUST:
1 1/4 cup all purpose flour
1/4 teaspoon salt
1/2 cup very cold unsalted butter
small bowl of ice water plus 1 teaspoon white vinegar
FILLING:
1 quart fresh wild Maine blueberries
1/2 cup water
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon lemon juice
1 teaspoon vanilla
4 ounces softened Neufchatel cheese
Garnish
Whipped sweet cream

Steps:

  • CRUST: Measure the flour and salt in a mixing bowl. Add the cubed butter and mix with a pastry blender until it resembles coarse crumbles. Add the ice cold vinegar water by teaspoon and mix. Continue adding water until the mix barely comes together. Turn out on a piece of plastic wrap and form into a ball. Wrap tightly in the plastic wrap and place in the refrigerator to chill for at least one hour. FILLING: In a heavy bottomed sauce pan combine 2 cups blueberries, water, sugar, flour, salt, cinnamon, lemon juice and vanilla. Cook covered over medium heat for 10 minutes. Remove from heat and cool. Preheat oven 425°F. Next, roll out pie dough adding flour as needed and press into a 9 inch pie plate. Prick the bottom with a fork. Place a piece of parchment paper over the dough and fill the plate with dried beans (or use pie weights if you have them). Bake for 20 minutes and reduce heat to 350°F. Continue baking 15 to 20 minutes. Remove from oven and cool completely. Finally, spread the softened Neufchatel cheese over the pie crust. Mix the remaining 2 cups of blueberries with the cooked berries and pour the filling into the crust. Serve chilled with whipped cream.

Tips:

  • To ensure a flaky crust, keep the butter and water cold until the last possible moment.
  • If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • To prevent the filling from bubbling over, place a baking sheet underneath the pie plate before baking.
  • Let the pie cool for at least 1 hour before serving. This will allow the filling to set and the flavors to meld.
  • For a more rustic look, use a fork to crimp the edges of the pie crust.
  • Top the pie with a dollop of whipped cream or ice cream for an extra special treat.

Conclusion:

With its flaky crust, sweet and tangy filling, and beautiful presentation, this wild blueberry pie is sure to be a hit at any gathering. Whether you're serving it for dessert after a special meal or enjoying it as a snack, this pie is sure to please everyone. So gather your ingredients, preheat your oven, and let's get baking!

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