Ingredients
- Pastry: 315 g all-purpose flour, 170 g cold unsalted butter, 1/2 tsp salt, 90 ml ice water
- 750 g blueberries
- 160 ml Québec maple syrup
- 40 g cornstarch
- 2 tbsp lemon juice
- 1 tsp grated lemon zest
- 1 egg, beaten, for brushing
Method
- Make the pastry with flour, butter, salt, and ice water; chill the wrapped dough for 30 minutes.
- Mix blueberries with maple syrup, cornstarch, lemon juice, and zest.
- Line the pie plate, add the filling, cover with a lattice or vented crust, and brush with egg.
- Bake at 205 °C for 20 minutes, then 180 °C for 35–40 minutes; cool until the filling sets.
Conversion and rationale
Original sweetener (classic version): 175 g granulated sugar
Conversion used: Use 160 ml maple syrup for 175 g sugar and increase thickener to 40 g cornstarch; reduce the classic oven by 15 °C to control browning.
Why Quebec maple syrup: Blueberries and maple share warm, woodsy notes, producing a fuller flavor than plain sugar. The swap highlights a Québec pantry staple without changing the pie's traditional structure.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →