Long weekends in Montreal are the best. This past weekend my sister and I spent our time exploring the markets, shopping for maxi dresses, going to the movies and sipping cappuccinos.
Oh, and making ice cream! I finally made my own, which is something I’ve been wanting to do forever.
It turned out perfect. Creamy and silky-smooth….it’s gone now. We work quick.
Also, long weekends mean that ahead lies a four day work week. Woo hoo!
When the weather’s nice I like to pop over to the market and see what fruits are on sale. Here in Montreal, the Jean Talon market is our biggest and brightest star, and I was so pleased to see blueberries bursting with colour and ready to be eaten.
It’s early, sure. But they were ready. I got busy right away!
This pie is made with my favorite all-butter crust. A true gem, really.
And that buttery, flaky crust pairs perfectly with a classic blueberry filling.
Really, this pie is a favorite of mine in so many ways.
Best butter crust: check.
Best blueberry filling: check.
- 2 2/3 cups all-purpose flour
- 2 tsp granulated sugar
- 1/4 tsp fine sea salt
- 1 cup (2 sticks) chilled unsalted butter, cut into small cubes
- 6-9 tbsp ice water
- Heavy cream, for brushing
- Granulated sugar, for sprinkling
- 1 tbsp unsalted butter
- 2 tbsp corn starch
- 6 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 tbsp grated lemon zest
- 1 tbsp fresh lemon juice
- Pinch of Kosher salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- For the crust, mix flour, sugar, and salt together in a large bowl. Add butter and rub the cold chunks between your fingertips, smearing the butter into the flour until a coarse meal forms. Drizzle 4 tablespoons of ice water over the flour mixture. Stir with a fork or your hands, adding more water 1 tablespoon at a time until the mixture forms a shaggy dough that’s moist enough to hold together when pressed between your fingers.
- Divide the dough in half, and with well-floured hands, gently gather one half of the dough and press it together, forming it into a disk with smooth edges. Repeat with the other dough half. Wrap the two disks of dough in plastic wrap and chill for up to 2 hours or overnight*.
- When ready to bake, preheat oven to 375 degrees F and take the chilled dough out of the fridge to sit at room temperature to soften slightly (about 5 to 15 minutes) - it should be cold and firm but not rock hard.
- Over medium heat, melt the butter in a medium saucepan. Whisk in the corn starch and cook for about 1 minute. Add 3 cups of blueberries and 1/2 cup of sugar to the pot and cook for 8-10 minutes, or until the sugar dissolves and the mixture has thickened. Add the remaining 3 cups of blueberries, lemon zest, lemon juice, salt, cinnamon and nutmeg and stir to combine. Raise the heat to medium-high and cook for another minute, then remove from the heat and set aside. Let the filling cool to room temperature.
- Meanwhile, roll out your dough by lightly flouring your work surface and rolling out dough until it is 13 to 14 inches in diameter and about 1/8 inch thick. Gently transfer the dough to a 9-inch pie plate. Trim the overhanging dough to 1 inch from the edge of the pan and crimp the edges with your fingers. Prick the bottom of the dough with a fork and place in the fridge.
- Take the bottom pie crust out of the fridge and fill it with the cooled blueberry filling. Roll out the top pie crust and either add the whole crust and crimp the edges together (remembering to add slits in the top!), or prepare a lattice crust. See notes for lattice crust preparation instructions.
- Evenly brush the edges and top of the crust with heavy cream and sprinkle with granulated sugar.
- Bake for about 50-60 minutes or until the crust is golden brown.
- When baked, take pie out of the oven and allow to cool on a wire rack for at least 30 minutes before slicing and serving.
- This pie is best enjoyed with a big scoop of vanilla ice cream.
Recipe adapted from Little B Cooks
For a tutorial on making a lattice pie crust, click here.
Pie can be stored in the fridge, well wrapped, for up to five days.