The Story of Blueberry Pie fair will be held at the Imperial Hotel Tokyo through Jan. 31. The hotel's delicatessen, Gargantua has been making blueberry pies since 1971.
They use a traditional recipe that was brought in by the American Occupation after World War II. Shortcrust pastry is used for the base and strips of puff pastry form the latticed top. The filling is made of wild blueberries from the United States. A hint of cinnamon sets the pies apart.
The crusts are buttery and flaky because the pies are baked in the oven at a high temperature for a short time. They are available in four sizes, ranging from nine to 21 centimeters in diameter for ¥756 to ¥5,400. They come in special gift boxes during the fair.