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Blueberry Pie

Serves 6

Top off a great meal with a great dessert, try this blueberry delight!


  • 5 cups (600g) Snowcrest Blueberries
  • 2 (9 inch) prepared deep dish pie shells
  • 4 tbsp (45 ml) cornstarch
  • 3 tbsp (30 ml) flour
  • ¾ cup (175 ml) sugar
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp (15 ml) butter


  1. Preheat oven to 425° F (220° C).
  2. In a large bowl, toss the frozen blueberries, cornstarch, flour, sugar and lemon juice.
  3. Mound blueberries into prepared deep dish pie shell. Dot with half of the butter. Wet pie edges with a bit of water.
  4. Invert second pie shell to fit top of pie.
  5. Gently crimp edges to secure seal. Cut slits for steam to escape. Brush remaining butter on top of pastry.
  6. Place pie on baking sheet on middle rack in oven. Bake for 20 minutes. Reduce heat to 375° F (190°C) and bake until juices begin to bubble through steam slits (about 35-45 minutes).
  7. Cool for 1 hour before serving. Can be served with vanilla ice cream or vanilla frozen yogurt.