Grandma's Blueberry Pie – Reimagined by Angela

Grandma's Blueberry Pie – Reimagined by Angela

Having settled in Québec in the 1950s, Angela quickly felt at home, thanks to the warm welcome of the people around her. Over the years, she formed lasting friendships with wonderful Québécoise women who passed on more than just their language — they shared traditions, memories… and cherished family recipes.

One of these dear friends taught Angela how to make this blueberry pie, a beloved classic in Québec kitchens. Angela fell in love with the recipe’s simplicity, generosity, and comforting feel — it brought back memories of old-fashioned, homemade desserts. Since then, she’s made it often for her family, adding her personal touch: a hint of freshly grated ginger and a bit of lime zest to make the blueberries sing.

The crust, made with cold butter, turns out perfectly flaky and tender. The filling, while rustic, overflows with flavor. It may not look picture-perfect — and that’s exactly what makes it so charming.

For Mother’s Day, Angela is sharing this heartfelt recipe with you: Grandma's Blueberry Pie – Reimagined by Angela. A pie that’s both bold and comforting, born from friendship and crafted to be savoured during life’s sweetest moments.

DÉTAILS

Prep time: 20 minutes + 1 hour to 3 days refrigeration

Bake time: 1h30

Yield : One 9" pie

Difficulty level: Average

INGREDIENTS FILLING

5 cups fresh blueberries (ideally from Lac Saint-Jean — they release less juice)

¾ cup brown or white sugar

¼ cup cornstarch

1 tbsp lime zest

1 tbsp freshly grated ginger

1 9-inch Pyrex pie dish

INGREDIENTS CRUST

1 cup + 1 tbsp unsalted cold butter

2 ¼ cups all-purpose flour

1 tbsp brown or white sugar

1 tbsp salt

1 tbsp apple cider vinegar

3 tbsp ice water

1 whole egg (for brushing)

2 tbsp brown or white sugar

INSTRUCTIONS FOR CRUST

1 - Cut the butter into 1-inch cubes and return it to the fridge to keep it cold.

2 -In a large bowl, sift the flour, then add the sugar and salt. Mix well.

3 - Add the cold butter pieces and, using your hands, work them into the flour. The dough should remain coarse, with visible chunks of butter. Work quickly to keep the butter cold.

4 - In a small bowl, mix the ice water and vinegar, then pour it into the flour mixture. Gently combine with your hands until a dough forms. It might feel slightly dry — don’t add more liquid.

5 - On a floured surface, knead the dough just enough to smooth it out without overworking it (over-kneading will activate gluten and cause shrinkage when baking). Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour or up to 3 days. You can also freeze the dough for up to 1 month.

INSTRUCTIONS FOR FILLING

1 - In a large bowl, mix the blueberries, sugar, cornstarch, lime zest, and grated ginger. Set aside.

2 - Preheat the oven to 350 °F (175 °C).

3 - On a floured surface, roll out the first disc into a 13-inch circle, about ¼ inch thick. Gently place it into the pie dish, pressing it into the bottom and sides.

4 - Pour the filling into the center, spreading it out without overflowing onto the edges.

5 - Roll out the second disc and place it over the filling. Use a fork to seal the edges.

6 - In a small bowl, whisk the egg with 1 tbsp of water. Brush the top of the pie with the mixture and sprinkle with 2 tbsp of sugar for a golden, crunchy crust.

7 - Place the pie dish on a baking sheet lined with aluminum foil to catch any drips. Bake for 1h30 — yes, the full time! It’s essential for a golden crust and thick, luscious filling.

8 - Let the pie cool for at least 4 hours before serving. We know — it’s hard to wait, but this step ensures the filling sets properly. And if you have the patience to let it rest overnight, it’ll be even better the next day!

Angela's suggestions

Swap it out: Replace the blueberries with strawberries for a fresh twist. Add a little indulgence: Stir ¼ cup of mascarpone cheese into the filling for a rich and creamy texture.