designers Claudia Dey and Heidi Sopinka hug, whisper and giggle with the kind of closeness earned through 20 years of friendship. The besties—who cooked together in a tree planting camp during university summers—took on another collaboration three years ago when they launched their line of utilitarian-chic jumpsuits and elegant dresses. The duo learned about food and fashion from their respective matriarchs. “Both our grandmothers were master seamstresses,” says Sopinka. “They were also incredible cooks, and their recipes were always classic and simple.” This one for blueberry pie, which was passed down from Dey’s grandmother, matches the midnight blues in Horses’ fall collection, while the rustic latticework top mimics its plaid prints.
Horses Atelier Fall 2015
Heidi and Claudia’s Wild Blueberry Pie
2 1⁄2 cups all-purpose flour
1 tsp salt
1 cup cold unsalted butter, cubed
4 to 5 tbsp cold water
4 cups wild blueberries
1⁄4 cup granulated sugar
1 tbsp all-purpose flour
1 tbsp lemon zest
1 tbsp lemon juice
1⁄2 tsp cinnamon
1 tbsp water
Whisk 2 1⁄2 cups flour with salt in a large bowl. Using your fingertips, cut in butter until coarse crumbs form. Stir in water just until combined. Add more water, 1 tbsp at a time, if needed. Dough should not be sticky. Form into 2 discs. Wrap each with plastic and chill in refrigerator for 30 min.
Stir blueberries with sugar, 1 tbsp flour, lemon zest, lemon juice and cinnamon in a large saucepan and set over medium heat. Cook, stirring often, until mixture is thick, about 10 min. Let cool, about 10 more min.
Position rack in lower third of oven. Preheat to 375oF.
Beat egg with water in a small bowl. On a lightly floured surface, roll out 1 pastry disc into a 13″ circle. Lift onto a 9″ metal pie pan set on a baking sheet. Press dough over bottom and up side of pan, leaving 1″ overhang. Scrape blueberry mixture into pastry. Brush overhang with egg wash. Roll out remaining pastry disc into a 12″ circle, about 1∕8″ thick. Cut in to twelve 3⁄4″-wide strips. Weave strips over filling to form a lattice top.
Brush lattice and overhang with egg wash. Bake in lower third of preheated oven until golden brown, 50 to 60 min. Let stand in pan on rack until cooled completely, preferably overnight.
Tip: Midsummer, look for local wild Ontario or Quebec blueberries.They’re tinier and sweeter than the regular ones.
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