Double-crust American pie of wild Maine lowbush blueberries (Vaccinium angustifolium), sugar, lemon and starch. The lowbush berry is smaller and more intense than the highbush; peak is late July through August.

Wild lowbush blueberries (Vaccinium angustifolium) are native to the Maine barrens; the Wabanaki peoples cultivated them for thousands of years before European settlement. Commercial wild blueberry production began in the 1840s in Washington County, Maine; today Maine produces nearly all US wild blueberries. The pie has been a Maine summer staple since the late 1800s, with cookbooks from the Maine Cooperative Extension formalising the canonical sugar-and-cornstarch ratio in the 1920s. Two Fat Cats Bakery on Lancaster Street and Becky's Diner both run a canonical July to August blueberry pie window.

Where to eat Wild Maine blueberry pie in Portland

3 editor picks for Wild Maine blueberry pie in Portland, ranked by editorial score. All Portland signature dishes · Wild Maine blueberry pie across every city.

  • Standard Baking Co

    Order Morning bun with walnut and cinnamon sugar

    Standard Baking on Commercial Street, since 1995 from Alison Pray and Matt James, is Portland's artisan bakery for levain breads and laminated pastries.

    DetailsDirections

  • Two Fat Cats Bakery

    Order Wild Maine blueberry pie

    Two Fat Cats on Lancaster Street, founded 2005 by the Fore Street team and bought 2012 by Stacy Begin, runs whoopie pies, fruit pies and cakes.

    DetailsDirections

  • Becky's Diner

    Order A short stack with bacon and a cup of clam chowder, the diner's classic combo.

    Becky's Diner on Commercial Street has been on Portland's working waterfront since 1991, opening 05:00 daily for fishing crews and one of the longest weekend.

    DetailsDirections

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Make it at home

Serves 82 hrIntermediate

Ingredients

  • 1 batch double pie crust (chilled, top and bottom)
  • 700g wild Maine blueberries (fresh or thawed frozen, drained)
  • 150g granulated sugar
  • 30g cornstarch
  • 1 tablespoon lemon juice
  • 1 tsp lemon zest
  • 0.25 tsp ground cinnamon
  • Pinch of salt
  • 1 tablespoon butter, cut in pieces
  • 1 egg, beaten with 1 tablespoon water (egg wash)
  • Coarse sugar for dusting

Method

  1. Preheat oven to 200 C. Roll out the bottom crust and fit into a 23 cm pie dish.
  2. Combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon and salt in a bowl. Toss gently to coat.
  3. Pour the filling into the crust. Dot with butter pieces.
  4. Roll out the top crust. Lay over the filling, trim and crimp the edges. Cut steam vents.
  5. Brush with egg wash. Sprinkle with coarse sugar.
  6. Bake on a sheet pan at 200 C for 25 minutes, then reduce to 180 C and bake 35 to 45 minutes more until the filling bubbles through the vents.
  7. Cool at least 2 hours before slicing. The starch needs to set.

Editor tip. Use wild Maine lowbush blueberries (smaller, more intense). Cultivated highbush blueberries make a softer, sweeter pie that needs less starch.

Common allergens: Gluten, Dairy.