A Corbeil initiative

Sweet pleasures

Photo de l'auteur Marguerite Gagné


I brought a freshly baked pie to serve at the coffee break of the Grandes Amies art committee meeting. Everyone immediately fell silent!

Adriana Luu – Studio Kay

Blueberry Pie

This simple recipe can be made ahead of time, defrosted and then baked!

Interesting facts

This is a must-try!



Prep time

25 minutes

Cooking time

1 hour and 10 minutes


  Ingredients Quantitites
raw pie shell 1
fresh or frozen wild blueberries (the amount depends on the size of the dish) 750 ml to 1 litre (3 to 4 cups)
sugar 125 ml (1/2 cup)
cornstarch 45 ml (3 tablespoons)
minute tapioca 15 ml (1 tablespoon)
the juice of one lemon
the zest of one lemon
butter 15 ml (1 tablespoon)
salt 1 ml (¼ teaspoon)


  1. Position the baking rack in the bottom the oven. Preheat the oven to 375 °F (190 °C).
  2. Line the pie plate with the pie shell and set aside in the refrigerator.
  3. In a large bowl, combine all of the other ingredients except for the butter.
  4. Pour the blueberry mixture into the pie shell and sprinkle with the cubed butter.
  5. Decorate the top of the pie with any remaining dough.
  6. Bake for about 1 hour to 1 hour 10 minutes.

Ready to treat yourself?

For the right reasons

At Corbeil, we value and support those living in our local communities. Which is why we’re doing our part in promoting initiatives that help them thrive.

Learn more