Ah summer


The time for hanging out in the sun, relaxing on the beach and having a good time with friends.


Best of all, the delicious summer fruits and vegetables are all in season.


One of my favourite things to do during the warmer months is to go berry picking. We have an amazing crop of blueberries every year in the lower mainland. In fact, British Columbia is the world’s largest blueberry producer. Juicy, sweet and picked at their peak, nothing can compare to biting into a freshly picked blueberry.


We went to Emma Lea farms in Delta, BC to get our berry picking fix this year. They grow almost every berry imaginable with all open to u-picking. From the classics such as strawberries, raspberries and blueberries, to rarer finds such as tayberries, loganberries and boysenberries they have them all. We always leave the farm with an overflowing basket full of sun-soaked berries to eat, to freeze and to turn into jam.


This year, I decided to save some berries to make a blueberry pie.


This was my first attempt at baking a pie other than a pumpkin pie. I was a little worried that the berry filling wouldn’t set and would pool out of the pie as I cut into it.


Fortunately, the filling was bursting with sweet berry goodness and didn’t form a berry juice lake.


If you have a large harvest of blueberries this year, why not give this recipe a go?


Don’t worry about achieving a perfect lattice top. You can even do a single crust. It’ll taste delicious either way.





Blueberry Pie

Yields one 9” pie

Pie crust (Adapted from Butter Baked Goods):
  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 1 cup butter, chilled and cut into cubes
  • 1 large egg
  • 1/2 tbsp white vinegar
  • ice water (tip: keep chilled in the freezer until ready to use)

1. Combine flour and salt in a large bowl. Scatter the chilled cubes of butter over the flour mixture. Using a pastry cutter, a fork or two butter knives (and some patience), cut the butter into the flour until the mixture resembles large pea-sized crumbs.

2. Crack the egg into a liquid measuring cup and combine with vinegar. Beat together and top with ice water to make 1/2 cup of liquid. Whisk to combine then pour over the flour mixture.

3. Mix with a fork until the dough begins to come together. Gently use your hands to finish mixing the dough until it can be shaped. Divide the dough evenly into two and form two disks. Cover disks with plastic wrap and refrigerate for a minimum of 2 hours. (Prepare pie filling while you wait. Recipe below.)

4. Preheat oven to 425°F. Lightly dust a work surface with flour and place one disk in the center. Use a rolling pin to roll out the dough to about 1/8 inch thick, turning the dough every few strokes to prevent sticking and dust with more flour as needed. Carefully transfer dough to pie dish* and gently press into place. Trim the dough with a knife, leaving about 1 inch of overhang.

5. Fill pie crust with filling.

6. Roll out second disc of dough to about 1-2 inches larger than the pie dish. Use a sharp knife or a pizza cutter to cut strips of dough about 1 inch wide. Use strips to create a lattice-top.** Lay half the strips vertically across the pie. Fold every other strip halfway back towards the center and lay a strip down horizontally. Unfold the folded strips back over the horizontal strip. Repeat with alternating strips of dough until lattice is complete.

7. Bake for 15 min at 425°F, then turn down the temperature to 325°F and continue to bake for another 40 min.

8. Remove from oven and let cool before serving.


Pie filling:

Combine the following ingredients in a large bowl:

  • 5 cups fresh blueberries
  • 3/4 cup sugar
  • 4 tbsp corn starch
  • zest from one lemon
  • 1 1/2 tbsp lemon juice

*To transfer the dough, fold it into quarters and gently unfold it once in the pan. 

**The Kitchn has a nice clear photo tutorial of how to create a lattice-top. 

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