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Rustic blueberries and strawberries pie

Author: Les Cultures de chez nous
Petit fuits 2
Preparation 30
Baking 40
Portions 8
Freezing No


  • Ingredients for the pie crust :
  • 625 ml (2½ cups) of flour
  • 125 ml (1/2 cup) of cold diced vegetable shortening
  • 2 ml (1/2 teaspoon) of lemon zest
  • 2 ml (1/2 teaspoon) of salt
  • 125 ml (1/2 cup) of diced cold butter (or margarine)
  • 60 to 80 ml (1/3 to 1/4 cup) of cold water
  • For blueberries and strawberries garnishing :
  • 625 ml (2½ cups) of blueberries
  • 625 ml (2½ cups) of strawberries
  • 160 ml (2/3 cup) of sugar
  • 2 ml (1/2 teaspoon) of lemon zest
  • 15 ml (1 tablespoon) of diced butter (or margarine)
  • 1 egg yolk
  • 30 ml (2 tablespoons) of milk
  • Ice cream of your choice (optional)
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  • With a pastry blender, mix flour, vegetable shortening, lemon zest and salt until the texture looks like one of breadcrumbs.
  • For the dough :
  • Add butter then mix it all up. Slowly add water while mixing, until the dough forms a ball. Lay the dough over a working surfaces and divide into two portions. Flatten each portions into disk and wrap it up with with plastic wrap. Refrigerate for an hour or until the dough is firm.
  • Over a lightly floured surfaces, spread down a dough portion to form a circle of about 30 cm (12 po) of diameter. Set down the pie crust in a deep pie pan of 23 cm (9 po) of diameter and carefully press down over the bottom and sides of the crust. Slice exceeding parts of the crust while keeping a bit of it under the pie pan side and groove its contour, if desire. Refrigerates until uses.
  • For garnishing :
  • In a bowl, mix blueberries, strawberries, sugar and lemon zest. Set down the other part of the dough to form a circle of 25 cm (10 po) of diameter. With a pastry wheel cutter, slice it into strips of 2 cm (3/4 de po) wide.
  • Lay garnishing set aside into the already prepared crust. Spread with butter. Set 4 to 5 dough strips in parallel over the garnishing, while letting a space of 2,5 cm (1 po) in between each of them. Then set another 4 to 5 dough strips over the other sides. Slice exceeding pastry and press frimly to seal.
  • In a small bowl, whisk egg yolk with milk and spread over crust. Oven bake over the third inferior of the oven. Pre-heat oven at 425 ºF (220 ºC) for 10 minutes. Reduce oven temperature to 350 °F (180 °C). Cover the pie with aluminium paper and continue cooking for about 30 minutes. Let cool down before serving.
  • Serve with ice cream up to your choice.

Chef's notes