Blueberries are everywhere in Quebec this time of year, carpeting forests and fields with plump juicy berries from late July to mid-August. Celebrate la saison de récolte de bleuets with this classic Lac Saint Jean blueberry pie recipe
Lac Saint Jean Blueberry Pie
- 10 cups fresh blueberries
- 1 cup granulated sugar or more, depending on the sweetness of your berries
- 1/4 cup cornstarch
- 1/2 tsp. salt
- 2 tablespoons unsalted butter, cuts into small chunks
Makes two 9″ pies
- Preheat oven to 425 degrees F
- Take 1/4 cup of butter out the fridge and put on the counter for making “Nun’s Farts” after making pie (optional; see below)
Step 1: Prepare the Blueberries
Toss fruit in a bowl with with sugar, lemon juice and zest, spices, tapioca and salt. Let stand for 15 minutes.
Step 2: Make Crisco No Fail Pie Crust
- 5 cups flour (635 gm)
- 1½ tsp. salt
- 2½ cups shortening (320 gm)
- 1 egg
- ½ cup cold water
- 1 tbsp. white vinegar
Combine flour and salt in a mixing bowl. Add room-temperature shortening. Cut the shortening into the flour mixture until rough crumbs.
Beat egg, water and vinegar together, then pour over flour mixture.
Stir mixture together with a fork until moistened.
Divide dough into four equal size balls, roughly 260 gm each, then put them in the fridge until you’re ready to roll them out.
Step 4: Assemble the Pie
Roll out a circle of dough large enough to line a standard, 9-inch pie plate (not deep dish) with 1-2 inches of overhang.
Pour berry mixture into pie shell then dot with butter.
Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp the edges with a fork to make everything stick together, then trim off the excess dough and set it aside for “Nun’s Farts.”
For a Crispy Top
For a deliciously crispy top crust, brush the lattice liberally with water, then coat each strip with sugar just before putting in the oven.
Thoroughly moistening the top crust of an unbaked pie enables the pastry to grip more sugar, which turns crackly and candy-like during baking.
Step 5: Bake
Bake pie on lower shelf of oven for about 15 minutes at 425 degrees F (the higher heat at the beginning makes the bottom crust nice and crispy), then reduce the heat to 375 degrees F and cook another 30 minutes, or until crust is golden brown.
Step 6 (optional): Make “Nun’s Farts”
Collect the remaining dough scraps and squeeze into a ball. Roll into as big a rectangle as you can.
If holes appear in the dough as you roll, or the edges go raggedy, patch up the holes and edges by ripping off bits of dough and sticking them into the holes with a dab of water for glue.
Keep rolling until you have something that looks like a rectangle, then spread a generouis coating of butter over the dough, spread brown sugar all over the butter, then sprinkle everything with cinnamon.
Roll up the long side of the rectangkle, then cut into one inch slices. You’ll ends up with 10-15 little rolls.
Spread a 12 cup muffin tin with cooking spray, then put 1-2 dough slices into each cup.
Bake for 15 minutes.
Allow the pie to cook completely, then refrigerate at least 4-5 hours before serving in order to give the blueberry pie filling time sufficient time to firm up before eating.