Wild blueberry Pie
Alain loves anything made with wild blueberries but this pie is his absolute favorite! I was surprised at how many people said they had never made a cooked blueberry pie filling, I’ve never made one that wasn’t cooked!
I particularly like this recipe because it uses flour as a thickener, I sometimes find that pies thickened with a cornstarch slurry get a jello like texture that doesn’t happen with this method, I also like how 2 cups of wild blueberries are held back to give the pie a great texture.
Thanks to our friends at the Wild Blueberry assoc. of Nova Scotia for all of their dedication and hard work!
Wild blueberry Pie
- Yield: 1 9" deep dish pie 1x
Ingredients
Units
Scale
- 2 9″ pie crusts ( recipe here)
- 6 cups wild blueberries, divided
- 1 1/4 cup white sugar
- 1/2 cup lightly packed brown sugar
- 1 cup all purpose flour
- 1/2 tsp cinnamon
- pinch of nutmeg
- pinch of salt
- 3 tbsp lemon juice
- 3 tbsp butter
Instructions
- Preheat oven to 425
- Place bottom crust into a 9″ deep dish pie pale, roll out top crust, refrigerate both until needed.
- Place 4 cups of blueberries into a non reactive pot and cook over medium heat until the juices are released.
- Add both sugars, flour, cinnamon, nutmeg and salt, cook, stirring, until the sugars are no longer granular and the filling is thick and glossy.
- remove from heat an stir in the lemon juice and butter and remining 2 cups of wild blueberries.
- Pour the filling into the pie crust and top with the other.
- Bake for 30 minutes, drop the oven temp to 400 and cook for another 30-40 minutes.
- Cool before cutting.
- Category: Baking, Dessert, recipes
Can frozen blueberries be used in this pie?
As a matter of fact, this guy was done with frozen wild blueberries. They’re perfect year round, if you go on the Kilted chef’s Facebook page you’ll be able to see a video of it.
My go-to wild blueberry pie recipe!