Dessert: Canada – Quebec – Tarte aux Bleuets (Blueberry Pie)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 1 hr 15 min

Cook 55 min

Additional 2 hrs

Total 4 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- For the pastry:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (227 g) cold unsalted butter, cut into 1/2-inch (1.27 cm) cubes
- 6 to 8 tbsp (90-120 ml) ice water

- For the filling:
- 5 cups (600 g) wild Quebec blueberries (bleuets), fresh or thawed if frozen
- 3/4 cup (150 g) granulated sugar
- 3 tbsp (24 g) cornstarch (or 3 tbsp (24 g) quick-cooking tapioca for a slightly clearer glaze)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 1/4 tsp (1.5 g) ground cinnamon (optional)
- 2 tbsp (28 g) unsalted butter, cut into small pieces

- For egg wash:
- 1 large egg (approx. 1 3/4 oz (50 g)), beaten with 1 tbsp (15 ml) water

- Optional crumble topping (use instead of lattice):
- 3/4 cup (94 g) all-purpose flour
- 1/2 cup (100 g) packed light brown sugar
- 6 tbsp (85 g) cold unsalted butter, cubed
- 1/2 cup (50 g) rolled oats
- 1/2 tsp (2 g) ground cinnamon
- Pinch of salt

- Optional finishing:
- 1 tbsp (12 g) granulated or sanding sugar for sprinkling

Show original ingredient measurements

- For the pastry:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (227 g) cold unsalted butter, cut into 1/2-inch cubes
- 6 to 8 tbsp (90-120 ml) ice water

- For the filling:
- 5 cups (600 g) wild Quebec blueberries (bleuets), fresh or thawed if frozen
- 3/4 cup (150 g) granulated sugar
- 3 tbsp (24 g) cornstarch (or 3 tbsp/24 g quick-cooking tapioca for a slightly clearer glaze)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 1/4 tsp (1.5 g) ground cinnamon (optional)
- 2 tbsp (28 g) unsalted butter, cut into small pieces

- For egg wash:
- 1 large egg (approx. 50 g), beaten with 1 tbsp (15 ml) water

- Optional crumble topping (use instead of lattice):
- 3/4 cup (94 g) all-purpose flour
- 1/2 cup (100 g) packed light brown sugar
- 6 tbsp (85 g) cold unsalted butter, cubed
- 1/2 cup (50 g) rolled oats
- 1/2 tsp (2 g) ground cinnamon
- Pinch of salt

- Optional finishing:
- 1 tbsp (12 g) granulated or sanding sugar for sprinkling

Instructions

Short Description:
A classic Quebec dessert of wild blueberry filling in a flaky double crust, finished with either a decorative lattice or a buttery crumble topping. Highlights the intense flavor of small wild bleuets (blueberries) from Quebec.

Regional Notes:
This Quebec version uses wild Quebec blueberries (bleuets), which are smaller and more intensely flavored than cultivated berries, and benefits from a flaky, butter-based pastry. It is traditionally finished with a lattice or a coarse crumble (crozifle/relish-style crumble) to showcase the seasonal berry harvest.

1. Make the pastry: In a large bowl whisk together 2 1/2 cups (312 g) flour, 1 tsp (5 g) salt, and 1 tbsp (12 g) sugar. Add 1 cup (227 g) cold butter and cut in with a pastry cutter or two knives until pea-size pieces remain. Sprinkle 6 tbsp (90 ml) ice water over mixture and gently mix with a fork until dough just holds; add up to 2 tbsp (30 ml) more water if needed. Divide into two disks, wrap in plastic, and chill at least 1 hour.
2. Preheat oven to 400°F (200°C). Place a rimmed baking sheet in the oven to preheat (this catches any drips).
3. Prepare filling: In a large bowl combine 5 cups (600 g) wild blueberries, 3/4 cup (150 g) sugar, 3 tbsp (24 g) cornstarch (or tapioca), 1 tbsp (15 ml) lemon juice, 1 tsp (2 g) lemon zest, and 1/4 tsp (1.5 g) cinnamon if using. Toss gently to coat; let sit 10 minutes so juices mingle.
4. Roll out bottom crust: On a lightly floured surface roll one dough disk to a 12-inch (30 cm) circle and transfer to a 9-inch (23 cm) deep-dish pie plate, easing it into the pan without stretching. Trim overhang to about 1/2 inch (1.5 cm).
5. Fill and dot: Pour the blueberry mixture into the crust and dot with 2 tbsp (28 g) butter pieces. Brush the edge rim with a little of the beaten egg wash.
6. Choose topping:
   - Lattice: Roll out second dough disk to a 12-inch (30 cm) circle, cut into 10–12 strips about 3/4 inch (2 cm) wide. Weave strips over filling to form a lattice, trim and crimp edges, and brush lattice with egg wash. Sprinkle 1 tbsp (12 g) sanding sugar if desired.
   - Crumble: If using crumble, do not place the second crust. In a bowl combine 3/4 cup (94 g) flour, 1/2 cup (100 g) brown sugar, 6 tbsp (85 g) cold butter, 1/2 cup (50 g) oats, 1/2 tsp (2 g) cinnamon, and a pinch of salt. Use a pastry cutter or fingers to form coarse crumbs, then sprinkle evenly over the blueberry filling.
7. Bake: Place the pie on the preheated rimmed baking sheet and bake at 400°F (200°C) for 20 minutes to set the crust. Reduce oven temperature to 375°F (190°C) and bake an additional 30–35 minutes until filling is bubbling vigorously and crust or crumble is golden brown. If edges brown too quickly, tent with foil.
8. Cool and set: Remove pie from oven and let cool on a rack at least 2 hours to allow filling to set (wild blueberries are juicy; cooling prevents runny slices).
9. Serve: Slice and serve at room temperature or slightly warm with cream or vanilla ice cream. Store leftovers covered in the refrigerator up to 3 days; reheat gently before serving.