September 30, 2008
This is the ultimate Saguenay-Lac-Saint-Jean blueberry pie (or traditional tarte aux bleuets in French). Easy to make, wonderful to taste!
4 cups blueberries
½ cup sugar
2 Tbsp flour
2 Tbsp butter
Pie dough (enough for one double crust pie)
Roll out just a little bit more than half of the dough over a pie mold enough to make a pie shell. Fill the shell with the blueberries. Sprinkle with the sugar and flour, and place some cubes of butter on top. Cover with the rest of the dough, making about 3 holes in the top of the pie. Bake in a 400F preheated oven for about 50 minutes or until the pie turns nice and golden brown.
This is a traditional Québécois recipe, but I’m sure people from Alto Adige in Italy would love my crostata ai mirtilli!