Maple Wild Blueberry Pie


Pure maple syrup gives the fruit filling rich flavor in this healthy blueberry pie recipe. If you don't want to make a lattice top, simply lay the second crust on top and cut three slits into the dough to vent steam.

Cook Time:
40 mins
Additional Time:
4 hrs 20 mins
Total Time:
5 hrs
10 servings
Nutrition Profile:



  • 1 ¼ cups white whole-wheat flour

  • 1 cup all-purpose flour

  • ¾ teaspoon salt

  • 8 tablespoons cold unsalted butter (1 stick), cut into chunks

  • 2 tablespoons canola oil

  • 4-6 tablespoons ice water

  • 1 large egg white beaten with 1 teaspoon maple syrup, for brushing


  • ½ cup pure maple syrup

  • ¼ cup all-purpose flour

  • 2 tablespoons lemon juice

  • ¼ teaspoon ground cinnamon

  • Pinch of salt

  • 5 cups blueberries, fresh or frozen (not thawed)


  1. To prepare crust: Mix whole-wheat flour, 1 cup all-purpose flour and 3/4 teaspoon salt in a large bowl or food processor. Work in butter using a pastry blender or two knives or by pulsing in the food processor until it's pebble-sized. Add oil and mix (or pulse) until combined. Add ice water, 1 tablespoon at a time, mixing (or pulsing) until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Divide the dough into 2 pieces and pat each into a 5-inch disk. Wrap in plastic and refrigerate for at least 1 hour and up to 2 days.

  2. Remove the dough from the refrigerator; let stand for 10 minutes to warm up slightly (20 minutes if chilled more than 1 hour).

  3. Meanwhile, position a rack in center of oven and place a foil-lined baking sheet on the rack below; preheat to 425 degrees F.

  4. Roll one portion of dough between sheets of plastic wrap or parchment paper into a 12- to 14-inch circle. Peel off the top sheet and invert the dough into a 9-inch deep-dish pie pan. Peel off the remaining sheet. Moisten the outer edge of the dough with water.

  5. To prepare filling: Whisk maple syrup, flour, lemon juice, cinnamon and salt in a large bowl. Add blueberries; toss to combine. Spoon the filling into the crust.

  6. To prepare lattice top: Roll the remaining dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet. Cut the dough into about twelve 1-inch strips using a pastry wheel or knife. Lift off every other strip and lay them on top of the pie, leaving about a 1-inch gap between strips. Use the shorter strips for the edges and the longer ones for the middle of the pie. (You may not need to use the outermost strips.) To weave the lattice, fold the first, third and fifth strips back to the edge of the pie. Place a shorter strip of dough across the second and fourth strips, about 1 inch from the edge. Unfold the folded strips over the crosswise strip. Fold back the second and fourth strips over the first crosswise strip. Place another strip crosswise, about 1 inch from the first. Unfold the strips over the second crosswise strip. Continue folding back alternating strips and placing crosswise strips until the top is covered with woven strips. Trim any uneven edges and tuck the overhanging crust under the bottom crust; crimp or pinch the outer edge to seal the top and bottom crusts together. Brush just the lattice top (not the outer edge) with the egg white-maple mixture.

  7. Bake for 20 minutes. Rotate 180 degrees.

  8. Reduce the oven temperature to 350 degrees . Continue baking until the crust is golden and the filling is beginning to bubble, 50 minutes to 1 hour 20 minutes more. (If you used fresh berries, the pie will be done sooner than if made with frozen berries.) Check the crust toward the end; if it looks too dark, tent the top and edges with foil to prevent overbrowning. Let cool on a wire rack for at least 2 hours before serving.



Make Ahead Tip: Refrigerate the crust (Step 1) for up to 2 days.

Equipment: 9-inch deep-dish pie pan

Nutrition Facts (per serving)

283 Calories
11g Fat
43g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 283
% Daily Value *
Total Carbohydrate 43g 16%
Dietary Fiber 4g 13%
Total Sugars 17g
Added Sugars 11g 22%
Protein 4g 9%
Total Fat 11g 15%
Saturated Fat 6g 28%
Cholesterol 22mg 7%
Vitamin A 301IU 6%
Vitamin C 8mg 9%
Folate 48mcg 12%
Sodium 184mg 8%
Calcium 27mg 2%
Iron 3mg 16%
Magnesium 12mg 3%
Potassium 136mg 3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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