Blueberry Pie

We live in one of the best locations in the world for blueberries and wild ones in Nova Scotia are a rare find. We found some wild ones in the middle of our province and picked enough for a pie! Blueberries are full of antioxidants and are delicious off the bush or baked up in a yummy pie! This pie recipe has an all butter crust to add to the flavour of this homemade pie.

Pie Crust:

In a food processor mix together:

  • 2 and 1/2 cups all purpose flour
  • 1 tsp sugar
  • 1 tsp salt

Add in and pulse until the butter is broken into small bits:

  • 1 cup cold butter

Pulse the flour and butter mixture with:

  • 1 tsp vinegar
  • 6-8 tbsp ice water

Pulse only until a soft dough is formed. Separate into 2 discs and wrap in plastic wrap. Refrigerate for 1 hour.

Filling:

  • 5 cups blueberries
  • 3/4 cup white sugar
  • 3 tbsp cornstarch
  • juice of half a lemon

Combine together in a bowl. Roll out bottom crust, fit into a pie plate, fill with the blueberry mixture, and roll out the top crust and place on top. Crimp the edges (discarding the excess), brush some cream on top and sprinkle with sugar.

Bake at 425 degrees F for 20 minutes, then reduce heat to 350 degrees F and bake for another 25-30 minutes or until well browned and bubbly. If crust gets too browned, cover with foil part way through baking. Cool and then serve.

 

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