Not just maple.
Canadian Blueberry Pie/Msica Oak
Berries require cold and acidic soil to grow, so it's no wonder that Canada is an empire when it comes to growing them.
Over 200 different varieties of berries grow there, and one of the most common are blueberries, which are defined as a superfood thanks to the considerable amount of antioxidants they contain.
So if you think that in Canada all desserts revolve around the maple tree, you will be surprised to find out that blueberry pie is actually one of the popular desserts in the northern country, here in the home version of the Canadian Embassy in Israel.
During baking, the blueberries become sweet and get a gorgeous purple color, a syrupy texture and a taste that is simply irresistible - no matter what country you are in.
The blueberries color the pie a gorgeous purple color and an irresistible flavor/oak extract
Canadian blueberry pie
Ingredients for the recipe
for the crispy dough
150 grams of flour (cup + spoon)
Pinch of salt
1 tablespoon sugar (grated)
3 tablespoons very cold (ice water)
60 grams of cold butter, cut into small cubes
For the blueberry filling
3 cups blueberries (freeze is possible)
1 cup of sugar
⅓ as flour
⅛ teaspoon of salt
2 scrambled eggs
½ cup of sour cream
1 teaspoon vanilla extract
For streusel
½ cup of sugar
½ cup of flour
50 grams of cold butter cut into small cubes
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Preparation
How do you make a Canadian blueberry pie?
1
The dough: In a food processor, mix flour, salt and butter in pulses until a crumbly mixture is formed.
2
Gradually add water, spoon by spoon, only until the dough forms a uniform texture.
3
Form the dough into a ball, flatten into a disk, wrap in cling film and refrigerate for at least half an hour.
4
On a floured surface, roll out the dough to a thickness of 3-4 mm and place in a pie pan with a diameter of 22-24 cm.
5
The filling: mix a cup of sugar, flour and salt.
Add the eggs and sour cream to obtain a uniform mixture.
6
In a separate bowl prepare the streusel: add sugar and flour.
Mix all the streusel ingredients with your hands and crumble the butter cubes with your hands so that a uniform crumb mixture is formed.
7
The assembly: place the blueberries on top of the (unbaked) dough in the pan, pour over the flour batter, eggs and cream and sprinkle the streusel over everything.
8
Bake in the lower third of an oven preheated to 170 for about 50-55 minutes (frozen blueberries will extend the baking time by about 20-30 minutes, depending on the oven) until the pie stabilizes and gets a golden brown hue.
9
Turn off the oven, and open the door slightly to gradually release heat and allow the streusel dome that has formed to sink gradually.
Allow the pie to cool in the slightly open oven, similar to a cheesecake, for about 30-40 minutes, then transfer to a cooling rack.
10
Can be served hot or cold, with or without a scoop of vanilla ice cream.
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