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A deep-blue Quebec-inspired pie filled with wild-style blueberries, maple sugar, and a hint of lemon beneath a crisp, buttery pastry lid. The filling is thickened just enough to slice cleanly while keeping the berries juicy.
AI-generated image
AI-generated image
Wild-style blueberries provide concentrated color and aroma, while maple sugar deepens their flavor without masking their acidity. A modest amount of tapioca starch absorbs excess juice and leaves the filling tender rather than gummy.
Cool the pie completely, then cover and refrigerate for up to 4 days. It can also be frozen, well wrapped, for up to 2 months.
Reheat individual slices in a 160°C oven for 10 to 15 minutes, or serve cold. Do not microwave the whole pie, as the crust will soften.
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