Maple Blueberry Pie

Create the ultimate blueberry pie with maple syrup. The maple-infused blueberry filling, combined with a buttery, flaky crust, makes all the difference. Follow my pie baking tips for your best-ever blueberry pie!

Course Dessert

Cuisine American

Diet Low Salt

Keyword blueberry pie, blueberry pie filling, lard and butter pie crust, maple blueberry pie, maple syrup, pie, pie crust, summer

Prep Time 45

Bake time 1

Total Time 1 45

Servings people

Calories 160

Author Holly Ford

Equipment

Ingredients

homemade pie crust my recipe makes both top and bottm crusts
egg wash
1 tbsp sugar

Maple Blueberry Pie Filling

5 cup (740 g) fresh or frozen blueberries divided
1/3 cup (80 ml) maple syrup
1/4-1/3 cup (50-70 g) sugar
2 tbsp cornstarch
1/8 tsp cinnamon
1 tbsp lemon juice
2 tbsp tapioca starch

Instructions

For the maple blueberry pie filling

Put half of the blueberries in a pot. Add maple syrup (the amount depends on the sweetness of your blueberries), sugar, cornstarch, cinnamon, and lemon juice; toss well. Bring to a gentle boil and simmer for 8-10 minutes until the filling thickens and reduces slightly, stirring occasionally.
Add the remaining blueberries and tapioca starch and toss. Remove the pan from heat. Let the filling cool for 15 minutes before adding to the pie shell.

Roll out pie dough and arrange lattice

For the bottom crust, roll out pie dough to about 12-inch circle and place in a 9-inch pie pan. Trim off any loose dough 1/2-inch below the rim of pan.
Put the filling inside and keep it in the fridge while you are rolling out the top crust.
Roll out the second pie dough for top crust, cut into strips with the desired width. Lay the strips over the pie filling and create the lattice work.
Brush the egg wash over the lattice crust and edges. Sprinkle with sugar on the crust. Bake at 425˚F for 25 minutes, then lower the temperature to 375˚F and continue baking for 25-35 minutes until the crust is golden and blueberry juice is bubbling at the edges. (If using a convection oven, reduce the heat in both cases by 25 degrees) Please see my pie baking tips below.

Video

Notes

If you are using frozen blueberries: you don't need to thaw them out. You might need a slightly longer simmering time, though, to let the liquid evaporate.

Helpful pie baking tips

Lower your oven shelf to the bottom 1/3 or 1/4 position: Pies need a long baking time. And the higher the oven shelf is, the more browning occurs. If you bake the pie on the lower shelf, it prevents the top crust from browning too much.
Place a large baking pan (lined with foil) underneath the pie pan to catch overflowing juice dropping - easy clean-up!
Bake at high temperature first: Bake at 425˚F for 25 minutes, then lower the temperature to 375˚F and continue baking. (If using a convection oven, reduce the heat in both cases by 25 degrees.)
If you have a baking stone or baking steel, put it on the lowest rack of your oven, but not touching your baking pan directly. The heat from the baking stone (steel) will rise and cooks the bottom crust quickly, making it nice and crisp.

Nutrition