Ingredients
- 2 unbaked 9-inch pie shells (double crust)
- 750 g fresh or frozen wild blueberries
- 100 ml pure Quebec maple syrup (amber, rich taste)
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/4 tsp cinnamon
- 1 egg, beaten (egg wash)
Method
- Preheat oven to 200 °C (400 °F). Fit one shell into a 9-inch pie plate.
- Toss blueberries with maple syrup, cornstarch, lemon juice, zest, and cinnamon until coated.
- Pour filling into the shell. Add top crust, crimp edges, cut vents, and brush with egg wash.
- Bake 15 min at 200 °C, then reduce to 175 °C (350 °F) and bake 35–40 min until crust is golden and filling bubbles through vents. Cool 2 hours before cutting.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace 150 g sugar with 100 ml amber maple syrup (sugar is sweeter by volume — adjust to taste). Increase cornstarch by 1 tbsp (from 2 to 3) to counter maple's added moisture. Lower initial bake temp by 15 °C to avoid rapid crust browning.
Why Quebec maple syrup: Wild blueberries and maple syrup are both iconic Quebec products — their pairing creates a genuine regional dessert with antioxidant synergy and no refined sugar required.
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 →