Blog July 26, 2013
Recipe: Wild Blueberry Pie
Wild blueberries are coming into season across Canada and we’ve declared August Wild Blueberry Month at Evergreen! Take part in the celebrations at a host of activities from cooking workshops to wild twists on your regular favourites, such as Blueberry Pizza from the Pizza Libretto team on Wednesday, August 14.
Everything wraps up at the fourth annual Wild Blueberry Festival on Sunday, August 25 at Evergreen Brick Works. Presented by GE Café and sponsored by Kashi, the festival will feature the return of the Wild Blueberry Pie Bake-Off, where Toronto’s top bakers compete for the GE Café Excellence Baking Award!
If you’re not already salivating at the thought of indulging in all that wild blueberry goodness, check out this recipe below from Andrea Mut of Andrea’s Gerrard St. Bakery, who will be competing in this year’s competition.
Andrea's Wild Blueberry Pie
Makes one 9” pie
2 cups all-purpose flour
¾ cup cold unsalted butter
¼ tsp salt
1 tsp sugar
½ cup ice cold water
Cut butter into 1-inch cubes. Using a pastry cutter, cut butter into flour, salt and sugar until it resembles a coarse meal. Add most of the water and bring together into a ball. Divide into 2 discs, wrap and let rest in the refrigerator for at least 15 minutes.
6 cups wild blueberries
¼ cup flour
¼ tsp cinnamon
¼ tsp ground cardamom
¼ tsp ground ginger
Pinch of salt
½ cup honey
Juice of half a lemon
2 tbsp unsalted butter cut into small chunks
1 egg plus 1 tbsp of milk or cream, lightly beaten for egg wash
- Preheat the oven to 425 degrees Fahrenheit.
- Roll out one of the pastry discs into a circle approximately ⅛ of an inch thick. Line a 9” pie plate with the pastry, trim the edges to hang about ½-inch over the sides and place in the fridge.
- Gently mix together all the blueberry filling ingredients except the butter.
- Remove the lined pie plate from the fridge and pour in the blueberry filling. Dot with the butter pieces.
- Roll out the other disk of pastry to about the same size and thickness. Brush the edges of the bottom crust with egg wash. Place the top crust over the filling and press the edges together. You can crimp the edges with a fork and trim or fold the edges under and pinch with your fingers.
- Brush the top and edges with egg wash and score the top for venting.
- Place the pie on the middle rack of the preheated oven for 20 minutes with a lined tray on the bottom rack of the oven to catch the drippings
- After 20 minutes, turn the oven down to 350 degrees and bake for another 30–40 minutes or until the filling is bubbling and thickened.
- Place on a wire rack to cool completely.