Nova Scotia Blueberry Pie
In a province exploding with blueberries, it’s only natural that Nova Scotians take blueberry pie pretty seriously. Earlene Busch, proprietor of Chanterelle Country Inn & Cottages, is no exception. In the following quote she explains why she loves the her version of the the recipe:
“Zillions of recipes have been written for blueberry pie, of course. I love this one because only one cup of the berries is cooked; the other three are fresh. The acidity of the orange juice and zest enhances the incredible flavour of the wild blueberries.”
|3 tbsp (45 ml)||cornstarch|
|1/8 tsp (.5 ml)||salt|
|1 cup (250 ml)||sugar|
|½ tsp (2 ml)||ground cinnamon|
|4 cups (1 L)||Nova Scotia wild blueberries|
|1 cup (250 ml)||orange juice|
|1 tbsp (15 ml)||butter|
|1||grated zest, of one orange|
|1||pre-baked 9-inch pie shell (or your own homemade crust)|
- In a heavy-bottomed saucepan, mix all of the dry ingredients together well. Add one cup of blueberries and the orange juice.
- Cook over medium heat, stirring constantly until the mixture becomes thick and clear.
- Add the butter, orange zest and remaining three cups of blueberries.
- Cool slightly before pouring the mixture into the pie shell.
- Once completely cool, cut and serve.
Serves: 6 to 8
Recipe Provided by: Earlene Busch, Proprietor, Chanterelle Country Inn & Cottages
Recipe Originally Published: March 14, 2013