Blueberry Pie // Summer's Best, Episode: Monteith 

Ingredients

Pie Pastry:
2 1/2 cups all-purpose flour (625 ml)
1 tsp salt (5 ml)
3 1/2 tbsp sugar (37.5 ml)
1/2 cup canola oil (125 ml)
1/4 cup ice water (60 ml)
2 tbsp milk (30 ml)

Blueberry Filling:
4 1/2 cups of blueberries (945 ml)
1 tbsp flour (15 ml)
1 tbsp cinnamon (15 ml)
1 tbsp maple syrup (15 ml)
Instructions:

Pie Pastry:
1. Mix the dry ingredients in a bowl. Slowly add the oil and combine with a fork. Slowly add the ice water and milk.
2. Use your hands to form dough. Separate dough into two balls, wrap tightly with plastic wrap, and store until needed.

Blueberry Filling:
1. Preheat oven to 350ºF. Place piecrust or pie pastry into pie dish. Pour blueberries into pie shell.
2. Add flour, cinnamon and maple syrup.
3. Cover pie with pie pastry cut any excess pastry off edge of pie plate. Cut two small slits in the middle of the pie.
4. Bake for 45 - 60 minutes or until bubbly. Let cool and serve.


Cottage Tips:

  1. If you're pressed for time (or energy!) use a store-bought piecrust.