Discover the sweet taste of Newfoundland with this classic Blueberry Pie recipe, lovingly sourced from my collection of vintage fundraising cookbooks from the 60s, 70s, and 80s. This delightful pie showcases the bountiful blueberries native to Newfoundland, turning them into a dessert that’s as beautiful as it is delicious.
Blueberry Pie has long been a cherished treat in Newfoundland households, celebrated for its perfect balance of tart and sweet. This recipe combines fresh, juicy blueberries with a hint of sugar and spice, encased in a flaky, golden crust. The result is a pie that bursts with flavor, delivering a taste of summer in every bite.
Baking this pie is more than just creating a dessert; it’s a journey into Newfoundland’s culinary traditions. The straightforward ingredients and time-honored methods make this recipe accessible, even for novice bakers. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat that’s perfect for family gatherings or special occasions.
Whether you’re a seasoned baker or new to Newfoundland’s culinary delights, this Blueberry Pie is sure to become a staple in your kitchen. Enjoy a slice of Newfoundland’s heritage and the simple pleasures of homemade pie.
Blueberry Pie Recipe:
Crust:
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup icing sugar
Cup margarine
1 egg
1 tablespoon milk
Combine dry ingredients and work in margarine.
Add egg and milk which have been beaten together.
Combine well.
Divide dough into two balls, roll out one ball and fit into one 9″ pie plate. Roll out second ball for top crust.
Filling:
2 cups blueberries
1/4 cup sugar
1/4 cup brown sugar
1 1/2 tablespoons flour
1/4 teaspoon nutmeg
1 tablespoon margarine
Moisten edge of pastry. Place top crust in position. Flute edges.
Bake 40 minutes in 400F oven.
