Jane & Michael Stern

"A mix of uncooked and cooked fruit, no goop, whipped cream; you must try the famous local blueberry pie. You can get Helen’s legendary blueberry pie year around, but the best time to have it is late summer, when fresh-picked lowbush blues are abundant."

Rachael Ray

"Treat yourself to a slice (or two) of the country’s best fruit-packed pies: Helen's Restaurant - Helen's Restaurant has been a local favorite since 1950. These days you'll find ravenous crowds lined up for the spot's famous combo: deepfried haddock and chips, chased with warm blueberry pie."

Hollister "Holly" Moore

"Dessert - great blueberry pie, oozing baby blueberries from the blueberry processing plant down the road. I later read that Stephen King has a thing for Helen's pies."

Bruce Bilmes

"We were there in late summer blueberry season, and the fresh blueberry pie is something to behold: a mix of fresh and cooked blueberries (mostly fresh) on a good crust, piled with whipped cream. Mercy!"

Annemarie Ahearn

"Lauded by a zillion magazines for their wild Maine blueberry pie, Helen’s has been serving slices since 1950. No gummy sludge here — flaky crusts are bursting with tiny berries, raked just up the road, with lavish heaps of whipped cream on top."

Jerry Coyne

"The best specimen of that genre I ever had was a lowbush (wild) blueberry pie from Helen’s Restaurant in Machias, Maine: a mixture of cooked and uncooked berries in an open-top crust, piled high with real whipped cream."

Bonny Wolf

"A baked pie shell is piled high — and I mean high — with fresh berries mixed with a little simple syrup to hold them together. Freshly whipped cream is then mounded on top. Ambrosia, food of the gods, etc."

Maria Lamb

"Helen’s Restaurant was established in 1950 and has the best blueberry pies."