RECIPE: Bake this tasty blueberry pie from Chef Nathan Guggenheimer

You’ll love this scrumptious Saskatchewan Blueberry Pie from Chef Nathan Guggenheimer (and his mom!)—just in time for the holidays.

Saskatchewan Blueberry Pie

Ingredients for pie crust

  • 2.5 cups all-purpose flour
  • 1 tsp salt
  • 8 tblsp butter
  • 8 tblsp lard
  • 1 egg
  • 1 tsp vinegar
  • ½ cup ice water
  • Extra flour for dusting the countertop
  • 1 egg white for brushing the dough


Preheat oven to 425 degrees Fahrenheit.

Grate butter and lard ahead of time and place in the freezer.

While that is chilling, place flour and salt in a bowl and whisk vinegar, egg, and water together in a separate bowl.

Once the fats are ice-cold, put them in the flour bowl and start smooshing them together using your hands until you reach crumbles the size of peas. Be careful not to over mix.

Make a well and add in about ¾ of your liquid mixing with your hands until dough holds together when squeezed. Add excess water if needed. Separate the dough into two equal parts and shape each into a flat, round, wrap, and refrigerate for 20 mins.

Take both dough discs out of the fridge and let them temper for 5 minutes or until you can indent them with a press of your finger.

Lightly dust the countertop and the top of dough that you are about to roll. Roll out the dough with your rolling pin, applying flour underneath and on top as needed.

Once the dough is about ½ centimetre thick, fold the dough back over the rolling pin and place in the bottom of the pie pan. Repeat the same rolling procedure for the second ball of dough but leave it aside while you make the filling.

Ingredients for blueberry filling:

  • 6 cups wild Saskatchewan blueberries
  • ¾ cup sugar
  • ¼ cup flour
  • ¼ cup cornstarch
  • 1 whole lemon (juiced and zested)
  • 4 long sprigs of thyme (leaves picked)
  • 2 tbsp butter

Mix all ingredients together in a bowl and pour into your bottom pie crust.

Once filling is made and poured into your pie, fold the second dough up with your rolling pin and then unroll over top of your filling.

Using a paring knife, cut off the excess dough from around the edge of your pie pan. Crimp the edges of each crust with your fingers to seal the pie.

Beat one egg white with a whisk and a tbsp of water together until smooth. Brush the top of the pie crust with the egg white. Not a thick layer but just a light coating.

Then, using a fork, place about ten pokes on the crust to give the pie some breathing room.

Put the pie into your preheated oven and then let bake until golden (about 15 mins). Then turn the oven down to 350 degrees Fahrenheit and bake for another 35-40 mins. The blueberries should be slightly bubbling and gooey.

Take the pie out and let chill at room temperature for an hour before serving.

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