Fraser Valley Blueberry Pie
Fraser Valley blueberries baked in a lattice pie with lemon and just enough thickening.
🇨🇦Canada· British Columbia
- Prep
- 35 min
- Cook
- 55 min
- Total
- 90 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 370 kcal
Equipment
- •23 cm pie dish
Nutrition
Per serving, approximate
- Calories
- 370 kcal
- fat
- 15 g
- carbs
- 55 g
- protein
- 4 g
- calories
- 370
Instructions
- 1
Line the dish with pastry and chill 20 minutes.
- 2
Toss the blueberries with the sugar, cornflour, lemon juice and zest.
- 3
Tip into the shell and dot with butter.
- 4
Cover with a lattice and crimp firmly.
- 5
Bake at 200C for 20 minutes, then 180C for 35 minutes until thick bubbles rise through the lattice.
- 6
Cool 3 hours before cutting.
Chef's tips
Cultivated blueberries are wetter than wild ones — keep the full amount of cornflour.
Ingredient substitutions
- blueberries → half blueberries and half blackberries
Storage
Keeps 3 days covered.
Common mistakes to avoid
- •Cutting warm
- •Skimping on the lemon, which flattens the flavour
Serving suggestions
Serve with cream or ice cream
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