Portions:
8
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/3 cup maple sugar
- 1/2 cup all purpose flour
- 1 cup quick-cooking rolled oats
- 1/2 cup almond powder
- Pinch of salt
- 4 cups wild blueberries, fresh or frozen
- 1/4 cup maple syrup (preferably amber syrup for its rich flavor)
- 2 tbsp cornstarch
- 2 tbsp water
- Zest of 1 lemon, finely grated
- 1 tbsp maple flakes
Method
- Preheat oven to 375° F.
- In a bowl, use an electric mixer to blend the butter and maple sugar until creamy and white-beige in colour. Add the flour, rolled oats, almond powder, and salt. Combine with a wooden spoon or by hand.
- Use your hands to press the dough into a 10 inch pie pan (with or without a removable bottom). Work the dough into a thickness of 1/16th – 1/8th in on the bottom and sides. Place in the middle of the oven and bake for 15 minutes or until the crust is golden. Use your wooden spoon to press the bottom and sides into shape. Set aside.
- Meanwhile, put the blueberries and maple syrup into a saucepan and simmer over medium for 5 minutes.
- Blend the cornstarch and water in a small bowl and then add to the berries and syrup. Add the lemon zest.
- Simmer on low heat for 2 – 3 minutes to thicken.
- Pour the filling into the crust. Leave to cool on the counter and then refrigerate for at least two hours.
- Just before serving your pie, sprinkle it with maple flakes.
