Le Chef: Tarte Aux Myrtilles


Hey everyone, hope you had a great New Year! Happy 2022! It’s gonna be a terrific year, I just know it!

Hey, what’s this?

I picked it up. It looks like a hat of some sort.

I wonder if it fits me. I’ll put it on.

Oh, it’s a chef’s hat – and it fits perfectly! That would be neat if I had a chef outfit to go along with —


Sacré bleu!

Do you see this? Suddenly I am dressed as a chef (love the kerchief) and I am even wearing matching checkered pants. Normally I would take off my pants, but I feel like I should keep them on in the kitchen.

I also cannot stop speaking in a French accent.

And I have an uncontrollable urge to… to… to MAKE SOMETHING DELICIOUS! Let’s do it!

We have a large box of blueberries here that we don’t want to go bad. No, that would be terrible! We waste nothing in this kitchen!

So we will make a tarte aux myrtilles with them – that’s blueberry pie! I will start with the crust.

The crust should be flaky and buttery. I will add flour, butter, sugar and salt together.

We could buy a ready made crust, but that would be cheating. I am a real chef, you know.

Then I will knead the dough into 2 round discs and put them in the refrigerator to chill for one hour.

And while the dough is chilling, I will take a quick nap.


Hello! We are back and I am rolling out the chilled dough.

We will roll it out nice and thin so it fits our pie pan.

And now for the filling. You were looking forward to this part, weren’t you?

I will add sugar, cinnamon, lemon zest, and corn starch in a bowl.

Then I will add in the blueberries.
Next, I will gently pour the filling into the bottom pie crust.
Now for the top crust. Today, we will be making a lattice style pie crust. What did you say? You have never made a lattice pie crust before? Well, today is your lucky day.
We will place our first layer of strips gently over the filling like so.
Then we weave another layer perpendicular to the first layer.
Now let’s make the crust shiny with a light egg wash.
We’ll set the timer and put our masterpiece into the oven. The hardest part is waiting for it to be done, isn’t it?
But good things come to those who wait. There it is – isn’t it beautiful?
I will cut the first slice.
And you – my guest – please have the first taste!
How was it?
Oh, wonderful!
Thank you for joining me, Chef Ajdin, in my kitchen today! Be fearless in the kitchen, and always remember that life is delicious! *chef’s kiss*


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