Vancouver’s July heatwave brought out the blueberries earlier than usual and in abundance. At last weekend’s West End Farmers Market I bought a huge bag of them — ripe, delicious and far too many to eat before they spoil. What better reason to make a pie! Try this easy, healthy recipe for Country Kitchen Blueberry Pie.
Blueberries are incredibly healthful; they have one of the highest concentration of antioxidants of any fruit, vegetable or seasoning!
Never made a pie before? It’s really easy! You’ll need a rolling pin, a few bowls, a pie plate and a large fork for cutting in the butter.
For the crust I used unbleached Whole Wheat pastry flour, which has a finer texture than bread flour but retains some fiber and nutrition, and unsalted organic butter. If your blueberries are ripe and juicy you’ll need minimal sugar to sweeten. Add a dollop of plain Greek yogurt and a sprinkle of cinnamon for the ultimate homegrown and healthy summer treat!
- 2 1/2 cups unbleached whole wheat pastry flour
- 1 cup unsalted organic butter, diced and very cold
- 1/2 tsp sea salt
- 1/2 cup ice water
- 4 cups fresh blueberries
- 3 tablespoons sugar
- 3 tablespoons corn starch
- 1 teaspoon cinnamon
In a large bowl, cut the cold butter into the flour and salt until the mixture looks like large crumbs. (Tip: chill the bowl and fork before using; this ensures the pastry will turn out flaky.) Slowly add the water and form two round dough balls. Chill the dough for a few hours in the fridge.
When the dough is cold, sprinkle some flour on a smooth surface and roll the dough out until it’s quite thin. Your rolling pin should also be cold. Place in the bottom of your pie plate and trim the edges (leave 1/2 inch extra over the edge).
Place the filling in the pie plate. Preheat the oven to 400 degrees.
Roll out the second dough ball and place it loosely on top of the filling. Press the edges of the two halves of dough together with your thumbs and trim off the edges. Cut a few slits in the top crust to allow steam to escape.
Bake for 45 minutes or until crust is golden.
Got a recipe you’d like to share? Leave a comment below, or contact me privately!