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.”
Ingredients:
| 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) |
Directions:
- 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
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Best
This is the best blueberry pie ever!