Recipe Detail Page

Posted on 23.12.202221.12.2022 by admin

This recipe is based on one created by my cottage neighbour, Judy Singer, who’s a talented artist and baker in equal measures. She likes her food salty, which accounts for the crunch of kosher salt in this addictive pie. Feel free to switch up the blueberries with anything from raspberries to peaches to strawberries and plums. This pie will become a mainstay in your summertime repertoire, as it has in mine.

Serves 6 to 8

CRUST
2 cups (500 mL) flour
½ tsp (2 mL) kosher salt
2 tbsp (30 mL) sugar
¾ cup (175 mL) canola oil
1 tbsp (15 mL) vanilla
2 tbsp (30 mL) milk

FILLING
2½ dry pints fresh blueberries, about 5 cups (1.25 L)
Freshly squeezed lemon juice from half a lemon
¼ cup (60 mL) sugar
1 tbsp (15 mL) flour
1 tbsp (15 mL) cornstarch

CRUMBLE TOPPING
½ cup (125 mL) flour
2 tbsp (30 mL) sugar
3 tbsp (45 mL) brown sugar
½ tsp (2 mL) kosher salt
2 tbsp (30 mL) cold butter
1 tsp (5 mL) vanilla

1 Preheat oven to 350°F (180°C).

2 To make crust, add flour, salt and sugar to a 9-inch (23-cm) pie plate. Stir in oil, vanilla and milk. Work together into a patty of dough(dough will be quite moist) and remove ¼ cup (60 mL) of it, setting aside for crumble topping.

3 Press remaining dough evenly into pie plate, making sure it isn’t too thick on the bottom. Prick bottom of crust all over with a fork, then place pie plate on a baking sheet and bake in oven until very lightly golden, approximately 12 minutes. Remove and set aside.

4 To make filling, combine fresh blueberries with lemon juice, sugar, flour and cornstarch. Mix thoroughly and pour into prepared pie crust. It will be quite full.

5 Raise oven temperature to 425°F (220°C).

6 For crumble topping, put the flour, sugars and salt into a bowl. Using your fingers blend in butter until mixture is crumbly. Add vanillaand the ¼ cup (60 mL) of reserved pie-crust dough to the crumble, blending it in with your fingers. Mound crumble topping all overtopof blueberries.

7 Bake on baking sheet for 15 minutes, then lower heat to 375°F (190°C) for another 25 to 30 minutes or until pie is golden. Let cool forseveral hours before eating.