Blog  September 7, 2011

A winning recipe

Blueberry pies lined up and ready to be tasted!

What a tasty day we had at the annual Wild Blueberry Festival at the Brick Works. Thousands of people celebrated these little blue wonders by feasting on blueberry-laced dishes and playing in blueberry-themed activities.

Didn’t get a chance to join in on the fun? Watch our very own Marina Queirolo prepare a dish with Dina Pugliese on Breakfast Television, or get your blueberry fix at home with this taste-bud-approved recipe, compliments of our wild blueberry pie bake-off winner Shelley Shane!

Brazen Blueberry Pie

Crust
⅓ cup butter cold
⅓ cup shortening cold
2 cups all-purpose flour
1 tsp salt
5–7 tbsp ice cold water

Filling
6 cups fresh-picked wild blueberries
1 cup sugar
3 tbsp flour
1 tsp cinnamon
⅛ tsp nutmeg
1 tsp lemon juice
1 tsp salt

Mix flour and salt in a medium size chilled bowl, and add butter and shortening. Using a pastry cutter, cut into flour until mix resembles small- and medium-sized peas. Add water slowly and blend into mixture evenly with fork until it starts to hold together. Be careful not to over mix or add too much water—you want the dough to be barely holding together. Chill dough for an hour before using.

Once dough has chilled, cut it in half and on a floured board start rolling out the bottom of the crust. Roll to ¼-inch thickness and place into pie plate.

For the filling, add all ingredients in a large bowl. Pour mixture into bottom crust and after the remainder of the dough has been rolled out on the floured surface, place it on top. Be creative with the top! Lattice designs can give the pie a personal touch but if you choose to just use the crust to cover the top, remember to poke some holes to allow steam to get out. Bake at 400˚F for 50 minutes.

Serve with your favourite ice cream, whipped cream or enjoy it on its own!

Bon Appétit!