We’ve Got Blueberry Fever

Blueberries and peaches are a summery combination we adore. Especially when they are served warm in a flaky pie crust and topped with vanilla ice cream!

We grabbed these beauties from the farmers’ market, but if you can’t get your hands on fresh blueberries, we recommend using these frozen Wild Blueberries.


Wild Blueberries pies are a classic New England tradition and are found commonly on dessert menus throughout our state during the summer. Our addition of peaches and Wild Maine Blueberry Jam adds a creative twist that we think only makes it better. Even your mother will want this recipe.

Wild Blueberry and Peach Pie




  1. Preheat oven to 425°F.
  2. Stir cornstarch into creme de cassis and lemon juice until smooth. Set aside.
  3. Combine 1 cup of the blueberries with Wild Maine Blueberry Jam in saucepan and bring to a boil over medium-high heat. Cook until preserves are melted and berries start to pop. Stir in the remaining 1 1/2 cups of berries and peaches. Pour in lemon juice mixture and continue cooking for 2 minutes longer. Fruit mixture will be quite thick. Set aside to cool, about 8 minutes.
  4. Line a 9-inch pie plate with pastry, leaving overhanging edges untrimmed. Brush with egg white. Pour cooled fruit mixture into pie shell. Roll out remaining dough into a circle and cut into 1/2-inch strips. Arrange them over the pie in a lattice pattern and trim. Bring edge of bottom crust over rim and crimp edges.
  5. Bake pie on a cookie sheet in the middle of oven until crust is light brown, about 8 minutes. Adjust heat to 350°F and continue baking until crust is golden brown and juices begin to bubble, 25-30 minutes. If crust becomes too brown before end of cooking time, cover with foil. Remove pie from oven and let cool for at least 30 minutes before serving. Serve with vanilla or peach ice cream, if desired.

With pie season right around the corner, we’re gearing up to share some of our best pie crust tips and recipes with you. Stay tuned for details!

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