Blueberry Maple Pie
intro
Jammy fresh blueberries swirled with rich, caramelized maple syrup, baked in a flaky all-butter crust for a perfectly balanced, not-too-sweet summer fruit pie.
Ingredients
Steps
Prepare flaky pie crust
In a large bowl, mix 315g (2.5 cups) all-purpose flour and 1 tsp fine sea salt. Cut in 226g (1 cup) cold cubed unsalted butter with a pastry cutter until the mixture forms coarse crumbs with pea-sized butter lumps. Drizzle in 60ml (1/4 cup) ice water 1 tablespoon at a time, mixing gently until the dough just clumps together. Split the dough into two equal discs, wrap tightly in plastic wrap, and chill in the refrigerator for a minimum of 2 hours.
Mix blueberry filling
In a large mixing bowl, combine 750g (6 cups) fresh blueberries, 120ml (1/2 cup) pure maple syrup, 3 tbsp cornstarch, 15ml (1 tbsp) fresh lemon juice, 1 tsp lemon zest, and 1/4 tsp ground cinnamon. Toss gently with a silicone spatula until all blueberries are evenly coated, then let rest for 10 minutes at room temperature to let natural fruit juices release.
Roll out bottom crust
Preheat your oven to 200°C (400°F). On a lightly floured wooden work surface, roll one chilled dough disc into a 12-inch circle that is 1/8-inch thick. Carefully lift the rolled dough and lay it into a 9-inch standard glass pie dish, pressing it gently against the dish bottom and up the sides, leaving a 1-inch dough overhang around the dish rim.
Assemble filled pie
Pour the rested blueberry filling into the crust-lined pie dish, spreading it into a smooth, even layer. Dot the top of the filling with the remaining 2 tbsp (28g) cold cubed unsalted butter. Roll the second chilled dough disc into an 11-inch circle (1/8-inch thick) for the top crust, lay it over the filling, trim excess dough to a 1-inch overhang, then crimp the top and bottom crust edges together firmly to seal in juices.
Add crust finishes
Cut 4 evenly spaced 1-inch slits in the center of the top crust to allow steam to escape during baking. Brush the entire top crust surface and crimped edges with the beaten egg, then sprinkle evenly with 1 tbsp (12g) coarse granulated sugar to create a crisp, sparkling top.
Bake pie thoroughly
Set the pie on a rimmed aluminum baking sheet (to catch bubbling drips) and bake at 200°C (400°F) for 25 minutes, then reduce the oven temperature to 190°C (375°F) and bake for an additional 30 minutes. The pie is done when the crust is deep golden brown and thick purple filling bubbles steadily through the top slits. Cover crust edges with a foil strip or pie shield after the first 25 minutes if they brown too quickly.
Cool fully before serving
Remove the baked pie from the oven and transfer it to a wire cooling rack. Let it cool completely for 3 to 4 hours at room temperature before slicing, to give the filling time to set into a firm, sliceable consistency.
Tips
2.Never skip the full post-bake cooling time: slicing the pie while warm will cause the filling to run and ooze out of the crust, rather than holding a clean, neat slice.
3.If using frozen blueberries, do not thaw them before mixing into the filling; add 1 extra tablespoon of cornstarch to account for extra moisture released as the frozen berries bake.
OMG this blueberry maple pie was an absolute game changer for our family cookout last weekend! I was worried the maple would overpower the fresh blueberries, but it balances so perfectly – not too cloyingly sweet at all. My kids loved it so much they went back for seconds before I even finished my first slice, even my super picky 7 year old asked if we can make it for his birthday next month. I followed the crust chilling tip exactly and it came out so flaky, zero soggy bottom! 10/10 will be bringing this to every potluck from now on.
The filling is absolutely delicious, but I ran into a little trouble with the crust? It kept shrinking when I blind baked it, even after I chilled it for the full recommended two hours. I ended up patching the cracks with extra dough scraps and it still tasted great, just looked a little lopsided and wonky. The maple blueberry combo is way better than the granulated sugar version I’ve made for years for our annual family camping trip though, so I’m definitely giving this another shot soon!
Really solid recipe, works great for meal prep too! I baked this Sunday night and we’ve been grabbing slices for dessert all week, it holds up perfectly in the fridge. I used half regular store-bought maple syrup and half this fancy small-batch local maple I picked up on a hike in the Cascades last fall, and that warm, woodsy note comes through so nicely. Also, heads up – the 1 hour 15 minute cook time was spot on for my oven, no extra time needed, which is such a nice change from most pie recipes that make you guess on doneness.
Made this for my partner’s birthday because blueberry pie is his all-time favorite, and he swears it’s the best pie he’s ever eaten??? I cheated and used a store-bought crust because I was crunched for time between work and his party (don’t judge me lmao) and it still turned out incredible. The maple makes the filling taste so cozy and perfect for cool fall evenings, we ate our slices warm with a big scoop of vanilla bean ice cream on top. Already planning to make this for our family Thanksgiving dinner this year!