Canadian Helen Gougeon'S Blueberry Pie Recipe

Name: Canadian Helen Gougeon'S Blueberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 1/2 cups all-purpose flour (375 mL); 2 tablespoons granulated sugar (25 mL); 1/2 teaspoon salt (2 mL); 3/4 cup butter (175 mL); Filling; 5 cups fresh blueberries (1.25 L) or 5 cups frozen blueberries, thawed (1.25 L); 1 cup granulated sugar (250 mL); 1 tablespoon all-purpose flour (15 mL); 2 teaspoons cinnamon (10 mL); 2 tablespoons powdered sugar, Confections' sugar (approx)

Servings: persons

Crust
1 1/2 cups all-purpose flour (375 mL)
2 tablespoons granulated sugar (25 mL)
1/2 teaspoon salt (2 mL)
3/4 cup butter (175 mL)
Filling
5 cups fresh blueberries (1.25 L) or 5 cups frozen blueberries, thawed (1.25 L)
1 cup granulated sugar (250 mL)
1 tablespoon all-purpose flour (15 mL)
2 teaspoons cinnamon (10 mL)
2 tablespoons powdered sugar, Confections' sugar (approx)

1
Crust: In large bowl, combine flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Pat firmly in even layer over bottom and up sides of 10-inch (25 cm) flan or quiche pan with removable base, or 1/2 inch (1 cm) up side of same-size pie plate. Bake in 350u00b0F (180u00b0C) oven for 20 to 25 minutes or until light golden.
2
Filling: Reserve 2 cups (500 mL) of the berries.
3
Combine sugar with flour and cinnamon.
4
In large bowl, lightly toss sugar mixture with remaining berries.
5
Spoon into crust; cover edges of crust with strips of foil.
6
Bake in 400u00b0F (200u00b0C) oven for about 30 to 35 minutes or until filling is bubbling and crust is golden brown.
7
Let cool on rack. Just before serving, remove sides of pan, transfer to serving plate and pour reserved berries evenly over pie. Using sieve, dust surface evenly with icing sugar.
8
Canadian Living Test Kitchens.

846

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Crust, 1 1/2 cups all-purpose flour (375 mL), 2 tablespoons granulated sugar (25 mL), 1/2 teaspoon salt (2 mL), and more.

Yes, Canadian Helen Gougeon'S Blueberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Canadian Helen Gougeon'S Blueberry Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions