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Blueberry pie (cipâte) Recipe
Blueberry pie (cipâte)
Pierre Faucher, Sucrerie de la Montagne, Rigaud
Pierre Faucher, Sucrerie de la Montagne, Rigaud
Cuisine of the Montérégie region
Total time: more than 2 hours

Prep. time: 15 minutes
Baking time: 2 hours

Difficulty: Easy
Chef's Note

An original recipe from Pierre Faucher of Sucrerie de la Montagne

- Pie pastry, enough for several layers
- 1 to 1.5 liters (4-6 cups) (blueberries)
- Sugar to taste
- 2 tbsp. butter
  1. in a deep baking dish, spread 250 ml (1 cup) blueberries (a layer about 2.5 cm / 1" thick);
  2. sprinkle with sugar; cover with a layer of pastry;
  3. repeat steps 1 and 2 until the blueberries are used up;
  4. dot the top layer of blueberries with butter before covering with pastry;
  5. make a hole in the center of the top crust;
  6. bake for about 2 hours in a preheated 180°C / 350°F oven, or until the pastry is browned;
  7. cool a bit before serving.
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