Manitoba Wild Blueberry Pie
Small, intense northern wild blueberries in a double crust.
- Prep
- 30 min
- Cook
- 55 min
- Total
- 85 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 370 kcal
Equipment
- •23 cm pie plate
Nutrition
Per serving, approximate
- Calories
- 370 kcal
- fat
- 16 g
- carbs
- 54 g
- protein
- 4 g
- calories
- 370
Instructions
- 1
Toss the berries with the sugar, cornstarch, lemon and cinnamon and let them sit 15 minutes.
- 2
Line the plate with pastry and add the filling, dotting with butter.
- 3
Cover with the top crust, seal, crimp and cut vents.
- 4
Bake at 220C for 15 minutes, then 180C for 40 minutes until the juices bubble thickly.
- 5
Cool at least 3 hours so the filling sets.
Chef's tips
Wild blueberries release more juice than cultivated ones; the full four tablespoons of cornstarch are needed.
Ingredient substitutions
- wild blueberries → cultivated blueberries, using 3 tbsp cornstarch
Storage
3 days covered.
Common mistakes to avoid
- •Cutting warm
- •Sealing without vents
Serving suggestions
Cooked Manitoba Wild Blueberry Pie?
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