Wild Blueberry Pie

Name: Wild Blueberry Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 1 batch Pie dough, double crust; 700 g wild blueberries; 150 g Sugar; 3 tbsp Cornstarch; 1 tbsp Lemon juice; 0.25 tsp Cinnamon; 1 tbsp Butter; 1 whole egg, beaten Egg wash

A double-crust pie filled with small, intensely flavoured wild blueberries hand-picked from Yukon hillsides and roadsides in late summer.

🇨🇦Canada· Yukon

Prep: 30 min
Cook: 50 min
Total: 80 min
Servings: 8
Difficulty: Medium
Calories: 320 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•9-inch pie dish
•rolling pin
•mixing bowl

Nutrition

Per serving, approximate

Calories: 320 kcal
fat: 14 g
carbs: 48 g
protein: 3 g
calories: 320

Instructions

1
Preheat oven to 200°C and roll out one dough disc to line the pie dish.
2
Toss blueberries with sugar, cornstarch, lemon juice and cinnamon until evenly coated.
3
Pour the berry filling into the lined pie dish and dot with small pieces of butter.
4
Roll out the second dough disc and place over the filling, or cut into strips for a lattice.
5
Trim and crimp the edges, then brush the top with egg wash.
6
Bake 20 minutes at 200°C, then reduce to 180°C and bake 25–30 minutes more until the filling bubbles and crust is golden.
7
Cool at least 2 hours before slicing to let the filling set.

Chef's tips

If using frozen berries, do not thaw them first; toss them frozen with the sugar and cornstarch and add a few extra minutes to the bake time to account for the extra moisture.