CC’s Blueberry Pie

Food Network Canada
8 servings

Sometimes berry pies can have soggy bottom crusts because the fruit is so juicy. Here’s my tip: sprinkle crushed savoriardi biscuits or lady fingers on the bottom crust before adding the filling.




2 ⅔
cup cups all-purpose flour (750 ml)
tsp salt (1 ml)
cup cold unsalted butter, cut into pieces (125 ml)
cup cold vegetable shortening (150 ml)
cup ice water (150 ml)


cup fresh or frozen wild blueberries (1250 ml)
cup sugar (75 ml)
zest of lemon, finely grated
Juice of ½ lemon
Tbsp cornstarch (45 ml)
Pinch freshly ground nutmeg, or to taste
Pinch ground allspice, or to taste


Savoiardi biscuits or lady fingers, crushed
egg, lightly beaten, for brushing
Tbsp raw sugar, for sprinkling (45 ml)
Whipped cream for garnish


Step 1

Make sure the butter, shortening and water are thoroughly chilled.

Step 2

Sift together the flour and salt into a food processor. Add cold butter, and shortening and pulse until mixture resembles coarse meal. Transfer to a medium bowl and add the ice water gradually, stirring with a fork until dough forms. Gather gently with hands so dough just holds its shape. Do not over mix or the pastry will be tough. Divide the dough in half and pat the dough into 2 flat disks. Wrap in plastic wrap. Chill dough until firm, at least two hours.

Step 3

Roll one disk of pastry dough out on a lightly-floured surface so that it is about 3-inches larger than pie pan. Carefully place dough into pan by rolling it on to the rolling pin and into the 9-inch pie pan. Press gently all around the pan to mould dough to the sides. Trim edges leaving a ¾-inch overhang. Cover with plastic and chill. While the pie shell is chilling, roll out the second disk of pie dough in the manner. Cut out a hole in the centre of the dough for steam to escape with a small cookie cutter. Set aside covered.

Step 4

Combine the sugar with the cornstarch in a small bowl. Add blueberries, lemon zest, lemon juice, nutmeg and allspice to a large bowl. Add the sugar and cornstarch mixture and toss to combine. Do not combine the filling until ready to assemble the pie.

Step 5

Preheat oven to 375 degrees F.

Step 6

Lightly brush the inside of the pie shell with some of the beaten egg. Sprinkle the bottom of the pie shell with the crushed biscuits.

Step 7

Pour filling into pie shell mounding slightly in the centre. Carefully place the second disk of rolled out dough on top of the pie. Lightly press around the top of the edge of the pie to seal, and crimp the edges in a decorative pattern. Brush the pie lightly with remaining beaten egg. Sprinkle with sugar.

Step 8

Place pie on a baking sheet (this will catch any fruit juices that may bubble over). Bake the pie on the lowest rack of the oven to brown and crisp the under crust of the pie. Bake pie for 30 minutes at 375 degrees F. Reduce oven temperature to 350 degrees F and continue to bake until the filling just starts to bubble and the crust is golden, about 15 to 25 minutes. Let cool at least 30 minutes before serving. Serve pie with dollops of whipped cream if desired. Make one 9-inch pie. Serves 8 to 10.

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