Blueberry pie with beer Éphémère Blueberry and lemon





Blueberry pie

• 4 cups of fresh blueberries

• zest from 2 lemons

• 1/4 cup Éphémère Blueberry

• 1/2 cup brown sugar

• Seeds scraped from a vanilla bean

• 1/4 cup flour

• 1 tbsp lemon juice

• 2 tbsp milk

• 2 pie shells, 12 inches, not moulded

• 1 egg, beaten with 1/2 tsp water

A participation of

Samuel Joubert



• Pour all ingredients, except for pie shells and egg mixture, in a large bowl. 

• Gently stir to coat blueberries entirely. Set aside.  

• Roll out the pie dough and place one in a 10 inch mould.

• Refrigerate for 30 minutes.

• Preheat over at 425°F.

• Pour blueberry mix in the pie crust and even out.

• Cut strips of about 1/2 inch into the other pie shell and braid onto pie. 

• Fold in the edges of the dough and squeeze to seal and create crust. 

• Brush with the egg mixture. 

• Place the pie on a baking sheet and bake in the oven, on the lower grill, for about 20 minutes until dough is golden. 

• Lower over temperature at 350°F, lightly cover with aluminum foil and continue baking for about 40-50 minutes, until the blueberries boil gently. 

• Remove from oven and let cool completely before serving.

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