Not that New Brunswick can necessarily lay claim to blueberry pie, but any dish with blueberries seems to be one of the staples of local cooking – like good seafood, maple syrup and fiddleheads. We have company from Ontario for a couple of days, and I thought I’d crack out a blueberry pie. (And Ben and the posse certainly did not object.)
Really, it’s a stunning sight to drive along the highways and see crimson fields of blueberry plants, nestled against the fir tree backdrops.
The recipe is a mish mash: the crust is a great find in a May/June 2014 Food Network magazine – super flaky and crispy. And great tips to get a crust in the pan!
The filling is courtesy of that old treasure trove of cooking tips, Joy of Cooking: berries, sugar, cornstarch and lemon juice. The berries are from McKays in Pennfield, a little blue stand off the old highway that sells 5lb boxes of berries…and the best fresh blueberry shortcakes around. Well worth the detour.
I baked at 425 for about 20, then reduced to 375 and went another 50 min.
Now, if I can hold off the vultures before supper…