Blueberry Pie

I have a confession to make: I hate eating blueberries as they are. Usually, I take my blueberries in a smoothie or baked into a cake or used as a jam. With blueberries in season and going at awesome prices at the supermarkets, I decided it’s time to attempt my first blueberry pie.

Nothing fancy in this pie. Just good ol’ blueberries with some lemon peel added to the filling for a citrusy punch. Eaten warm or chilled, the pastry keeps its buttery crumbliness. You can add a dollop of vanilla ice cream (or in my husband’s case, custard) to eat along with your pie. But this is so awesome, you can definitely have it on its own.

File 26-7-15 3 10 40 pm


Pie crust:
3 cups all-purpose flour
3/4 cup powdered sugar
A pinch of salt
200g butter – cut into small pieces
2 eggs

Roughly 750g of blueberries – depending on the size
1/4 cup all-purpose flour
3/4 cup caster sugar
2 tsp freshly grated lemon peel
1/2 tsp ground cinnamon
1/2 tsp salt

1 egg – yolk and white separated

Combine flour, powdered sugar, and salt in a big mixing bowl. Rub butter into the mixture until you get a crumbly texture. Make a well in the centre and add eggs. Combine until everything comes together. Be careful NOT to knead the dough. You want the pastry to remain flaky and crumbly. Shape the dough into a round, flat disc, wrap it up in clingfilm and chill in the refrigerator for about 15 minutes.

While waiting for the dough to chill, combine the ingredients listed under “Filling”. Set aside.

After 15 minutes, remove the dough from the fridge. Divide it up – one part about 3/4, the other about 1/4. Roll the bigger portion and place it in a pie tin. Using a fork, poke holes all over the base and coat it with some beaten egg white.

Fill the pie with the blueberry filling. Then roll out the smaller dough portion and cut into strips. Then created a lattice top with the strips.

Chill the pie in the refrigerator for at least 20 minutes. Meanwhile, heat your oven to 220C.

After 20 minutes, take the pie out from the fridge. Coat the lattice top with beaten egg yolk and sprinkle some sugar over. This will give the pie a golden-sweet crust.

Bake the pie for 20 minutes at 220C. Turn the temperature down to 170C and bake for a further 35 minutes or until the blueberry filling starts to bubble.

Set the pie to cool for at least 2 hours before eating.


How to order:

Blueberry pie. To order, click on "How to order" in the menu bar. Price dependent on how much blueberries cost.

Blueberry pie. To order, click on “How to order” in the menu bar. Price dependent on how much blueberries cost.

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