This pie is one of my favorite childhood dessert. My mother often does that recipe with the remaining pie dough when she does a full batch of it for a tourtière. It’s simple to make and delicious, with just the right amount of sugar.
The measurement she gave me were mostly approximations, so I did my best to get more precise numbers as I did the pies. It worked out pretty well, so here is the recipe.
Ingredients (Yield : 2 pies)
About 650g (2 crusts) of homemade pie dough, fresh or thawed. The pie pans I used are 19 cm (7 1/2 inch) wide and 3 cm (1 inch) deep.
5 cups of frozen blueberries
2/3 cup of sugar
1/3 cup of water
3 1/2 tablespoon of corn starch
Mix the water and corn starch together in a small bowl. Put the blueberries, the sugar and the water/corn starch mix in a pot and stir well.
Heat over low heat, stirring from time to time until the juice thickens. It can take more that 10 minutes, so don’t worry if it takes a while. If your pie crusts are not ready, you can roll them while the blueberries are cooking.
When it’s done, pour the blueberry mixture in the crusts and cover them with crust tops. Using a small brush, wet the border of the crust and press well with a fork to seal the tops. With a knife, cut a slit on top of the crust and put the pies in the oven at 350 F for about 30 minutes, until the crust is golden.