Fresh Blueberry Pie

August 26, 2016
12 Ratings
Photo by James Ransom
  • Serves 6
Author Notes

I picked up this legendary (yet simple!) recipe from Julie Barker at Helen's Restaurant in Machias, Maine. It's legit one of the best pies I've ever had, and I'm not sure if that's because of the pie crust to blueberries to whipped cream ratio or what. But it's magical. Note: We scaled this down from the original recipe (which makes A LOT more pies) so feel free to play with the measurements. —Samantha Weiss Hills

What You'll Need
  • Blueberry Gel
  • 3 tablespoons frozen blueberries
  • 1/4 cup plus 2 tablespoons sugar
  • 1/2 cup water
  • 1/2 ounce cornstarch
  • Blueberry Pie
  • 3 cups flour
  • 1 1/2 cups shortening
  • 1 teaspoon salt
  • 3 tablespoons water
  • 1 1/2 quarts fresh blueberries (from Maine, if you can get 'em!)
  • 1 cup blueberry gel
  • 1 quart heavy whipping cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  1. Make the blueberry gel. In a double boiler over medium-low heat, mix together the frozen blueberries, 1/4 cup and 2 tablespoons of sugar, water and cornstarch. Let simmer until thickened. Remove from heat and let cool.
  2. Mix together the flour, shortening, salt, and water for the pie dough just until firm. Shape into a 9-inch pie pan and crimp the edges, and chill it for at least 30 minutes. Preheat your oven to 325°F. Then, once you are ready to bake, dock the chilled dough, and then bake it for 25 minutes or until golden brown around the edges. Let cool.
  3. Combine the blueberries and cooled gel together in a large bowl and add the mixture to the pie crust.
  4. Whip the whipping cream with the sugar and vanilla and then spread a thick layer all over the top of the blueberries. Dot the top with extra blueberries to add some flair. Chill until solid and you easily cut it with a knife. Each pie should have 6 pieces to it—it's ok if they're big! That's the way it's supposed to be.

See what other Food52ers are saying.

  • Patti Tiern
    Patti Tiern
  • Peggy Griswold
    Peggy Griswold
  • chefrockyrd
  • Jane

5 Reviews

Patti T. March 31, 2021
I was so excited to find Helen's Blueberry Pie receipe online. This is hands-down the best Blueberry Pie ever (talking about the pie I've had at Helen's_. Today I am going to try this recipe and see if comes out just as good. I also had a Blueberry Muffin recipe that I picked up at Helen's that made the best muffins... OMG, I really love this restaurant. Haven't been there in several years as we moved away; use to live in Princeton Maine, but worked in Machias and that is what brought me to Helen's.
Jane August 2, 2019
It should’ve been my first clue when I thought this recipe was oddly written. For instance, who measures blueberries by the tablespoon? And everything is in TBS/cups measurements, except the cornstarch which calls for “1/2 oz”? Who knows what a 1/2 oz of cornstarch is? I tried but the blueberry gel was thick, tasteless, a weird pale color and not enough to coat the blueberries. I didn’t even bother with the whipped cream. Disappointing.
Peggy G. August 19, 2018
chefrockyrd...your favorite blueberry pie
Ellen July 6, 2017
How should I adjust if I want to use fresh blueberries?
chefrockyrd September 2, 2016
Wonderful to see a great article about my neck of the woods in downeast ME. I live right across the bay from Roque Bluffs.
Its too bad you were not here for the annual Wild Blueberry Festival in Machias that took place just a few weeks ago. You could have come to the cookoff where besides those pies you would see a big selection of other desserts, jams, bbq sauces, salads, savory dishes and amazing things the locals do with those sweet little berries. As one of the judges I did see some amazing pies this year, but my favorite is a version of the one shown in your article. It is till my favorite. Nothing like a fresh wild blueberry pie. Let me know if you come back for another visit.