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A collaboration with

Samuel Joubert

Le Coup de Grâce


  • 4 cups of fresh blueberries
  • zest from 2 lemons
  • 1/4 cup Blanche de Chambly Bleuet
  • ½ cup brown sugar
  • Seeds scraped from a vanilla bean
  • ¼ cup flour
  • 1 tbsp lemon juice
  • 2 tbsp milk
  • 2 pie shells, 12 inches, not moulded
  • 1 egg, beaten with ½ tsp water


  1. Pour all ingredients, except for pie shells and egg mixture, in a large bowl.
  2. Gently stir to coat blueberries entirely. Set aside.
  3. Roll out the pie dough and place one in a 10 inch mould.
  4. Refrigerate for 30 minutes.
  5. Preheat over at 425°F.
  6. Pour blueberry mix in the pie crust and even out.
  7. Cut strips of about ½ inch into the other pie shell and braid onto pie.
  8. Fold in the edges of the dough and squeeze to seal and create crust.
  9. Brush with the egg mixture.
  10. Place the pie on a baking sheet and bake in the oven, on the lower grill, for about 20 minutes until dough is golden.
  11. Lower over temperature at 350°F, lightly cover with aluminum foil and continue baking for about 40-50 minutes, until the blueberries boil gently.
  12. Remove from oven and let cool completely before serving.


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