Originally published in Lake of the Woods Area News, Volume 55, Number 3, Summer 2025
Blueberries oh blueberries! Is there anything better than a pie made from the bounty of your efforts picking this delicious fruit? We used to have a large blueberry patch just over the creek from our place on the Winnipeg River. I would often go and pick by myself bolstered by the attentive and loud bark of my lab. There was something restorative picking with plans for pies, smoothies, and ceremonies (I often brought blueberries to sweat lodges). Sadly, we lost that patch due to some human “intervention” and the dog to old age. But we persevered and have found some other great picking spots that deliver the goods most years. I now sing loudly to alert the bears we’re in their territory and we always only pick what we need.
This pie recipe comes from my mother’s recipe book, so it has been handed down through generations. Unlike my ancestors, I often use store bought pie crust when it’s too hot or I’m too busy (aka lazy) to make my own. The one shown was whipped up from scratch by Adam, a family friend, who has much more patience than me!
Ingredients
Filling
- 4 cups fresh blueberries
- 3 tbsp cornstarch
- ¾ cup sugar (amount depends on tartness of berries)
- 1 tsp lemon juice or ¼ tsp nutmeg
Crust
Use your favourite homemade pie crust or buy pre-made.
Instructions
Wash berries and drain. Mix the cornstarch with the sugar and lemon juice or nutmeg and mix with berries. Have a 10-inch pie plate lined with your favourite crust, fill with berries. Cover with a top crust and cut several gashes (is that a word?) to allow the steam to escape. Brush with cream and sprinkle the top with sugar. Bake at 400° for 30 minutes, then reduce to 350° until done. Watch carefully for it to brown on top.
Serve with a dollop of ice cream and enjoy!
