Wild blueberry Pie

Alain loves anything made with wild blueberries but this pie is his absolute favorite! I was surprised at how many people said they had never made a cooked blueberry pie filling, I’ve never made one that wasn’t cooked!

I particularly like this recipe because it uses flour as a thickener, I sometimes find that pies thickened with a cornstarch slurry get a jello like texture that doesn’t happen with this method, I also like how 2 cups of wild blueberries are held back to give the pie a great texture.

Thanks to our friends at the Wild Blueberry assoc. of Nova Scotia for all of their dedication and hard work!

Wild blueberry Pie Recipe

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Wild blueberry Pie Recipe

Wild blueberry Pie

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5 from 1 review

  • Author: The Kilted Chef
  • Yield: 1 9" deep dish pie 1x


Units Scale
  • 2 9″ pie crusts ( recipe here)
  • 6 cups wild blueberries, divided
  • 1 1/4 cup white sugar
  • 1/2 cup lightly packed brown sugar
  • 1 cup all purpose flour
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • pinch of salt
  • 3 tbsp lemon juice
  • 3 tbsp butter


  1. Preheat oven to 425
  2. Place bottom crust into a 9″ deep dish pie pale, roll out top crust, refrigerate both until needed.
  3. Place 4 cups of blueberries into a non reactive pot and cook over medium heat until the juices are released.
  4. Add both sugars, flour, cinnamon, nutmeg and salt, cook, stirring, until the sugars are no longer granular and the filling is thick and glossy.
  5. remove from heat an stir in the lemon juice and butter and remining 2 cups of wild blueberries.
  6. Pour the filling into the pie crust and top with the other.
  7. Bake for 30 minutes, drop the oven temp to 400 and cook for another 30-40 minutes.
  8. Cool before cutting.
  • Category: Baking, Dessert, recipes