Tess Bakes Blueberry Pie: Topics

About this Recipe

Although we will be making this recipe using blueberries it is traditionally made using Saskatoon berries, which are native to the Canadian prairies and Northern Canada. First Nations communities used Saskatoon berries in soups, teas and pemmican, which is a paste made from dried pounded buffalo and Saskatoon berries. That being said, blueberries are also a big part of Canadian agriculture. Canada is the second largest producer of blueberries is the world producing an annual amount of about 109,007 tonnes.



The Recipe

The Filling

5 cups blueberries

3/4 cup granulated sugar

1/4 all purpose flour

1/2 teaspoon grated lemon rind

1 tablespoon lemon juice

1/2 teaspoon cinnamon

1 egg yolk

The Pie Dough (Feel free to substitute with store bought pie shells)

12 ounces flour (about 2 1/2 cups) 

2 sticks (1 cup) ice cold butter, cut into 1/2-inch pieces 

1/2 teaspoon salt 

1/4 ice water 

3 tablespoons sour cream

 In bowl, whisk flour with salt. Using pastry blender, cut in butter until mixture is in fine crumbs with a few larger pieces.

In small bowl, whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding more water, 1 tbsp (15 mL) at a time, if too dry. Divide in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes.

In large bowl, combine blueberries, sugar, flour, lemon rind, lemon juice and cinnamon; set aside.

On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape in filling.

Roll out remaining pastry. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge.

Bake in bottom third of 425 F (220 C) oven for 15 minutes. Reduce heat to 350 F (180 C); bake until golden and filling is thickened, 35 to 45 minutes. Let cool on rack.


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