50 States, 50 Vegan Dishes: Maine ginger blueberry pie

July 23, 2013 at 3:00 pm | Posted in 50 States 50 Vegan Dishes | Leave a comment
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Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

Strawberry season has filtered out, and now it is time for blueberries!

It also is time for Wonder Vegan to go on a diet, and so that meant it was a baking bonanza at my apartment.

One of these items was blueberry pie.

I didn’t think blueberry pie was a Maine thing; I figured seafood would be a bigger contender. Visiting Maine, the state’s tourism website, has a recipe.

According to Wikipedia, the earlier settlers ate it and using wild Maine blueberries truly makes the dish. It IS the state dessert for Maine after all!

While I didn’t have wild Maine blueberries, I used Dynise Balcavage‘s recipe for blueberry pie with a slight modification in her filling: ginger. I once before baked Balcavage’s recipe when I was taste-testing for “Celebrate Vegan.” I wanted to put a summer twist on it, and everyone at the CSA agreed that it was delicious. They said they never thought to add ginger and it was a bit of spunk that fit well.

Maine blueberry pie
Serves 8

Filling ingredients

  • 3/4 cup of sugar
  • 2 tablespoons flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1 teaspoon ginger
  • 3 cups blueberries


  1. Buy a pre-made crust or make your favorite pie crust. (I used Balcavage’s crust recipe that came with her blueberry pie recipe, so buy “Celebrate Vegan” for an awesome crust recipe!)
  2. Preheat oven to 375 degrees F.
  3. Clean blueberries and place in a large bowl.
  4. In a large bowl, mix sugar, flour, cornstarch, baking soda and ginger.
  5. Add to blueberries. Stir well until they are all coated.
  6. Pour into pastry-lined pie crust. Top with remaining pie crust. Cut slits or design how you like.
  7. Cover pie edges with foil to prevent overbrowning. Bake for 20 minutes, then remove foil and bake another 25 to 30 minutes or until top of pie is golden brown.
  8. Allow to cool.

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