Nova Scotia Blueberry Pie
A double-crust pie filled with Nova Scotia's abundant wild lowbush blueberries, lightly thickened and sweetened.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 330 kcal
Equipment
- •9-inch pie dish
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 330 kcal
- fat
- 14 g
- carbs
- 46 g
- protein
- 3 g
- calories
- 330
Instructions
- 1
Rub the butter into the flour and salt, add cold water, and bring together into a firm pastry; chill 30 minutes.
- 2
Toss the blueberries with sugar, cornstarch and lemon juice.
- 3
Roll out half the pastry and line the pie dish.
- 4
Fill with the blueberry mixture.
- 5
Cut the remaining pastry into strips and weave a lattice top, or use a full top crust with steam vents.
- 6
Brush with egg wash if using and bake at 200C (400F) for 20 minutes, then reduce to 180C (350F) for a further 25-30 minutes until the filling bubbles.
- 7
Cool at least 2 hours before slicing so the filling sets properly.
Chef's tips
If using frozen wild blueberries, do not thaw them first and add an extra tablespoon of cornstarch, since they release more liquid.
Ingredient substitutions
- wild blueberries → cultivated blueberries, though the flavour will be milder
Storage
Keeps 3 days covered at room temperature or in the fridge.
Reheating
Warm slices briefly in a low oven if a warm pie is preferred.
Common mistakes to avoid
- •Slicing before the filling has cooled and set
- •Not thickening enough, resulting in a runny pie
Serving suggestions
Cooked Nova Scotia Blueberry Pie?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
