Blueberry Pie – Recipe

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There is something so warming and comforting about eating a fruit pie and honestly, this blueberry pie is amazing. It is not overly sweet either because of the addition of lemon which compliments the blueberries wonderfully. I also really like the colour of this pie as it is definitely eye catching because of the rich bluey purple sauce against crisp, golden, melt in the mouth pastry. I really like to pair this pie with coconut ice cream. It tastes amazing!!

It is also so easy to make. So grab a pen and paper and jot down the ingredients as this pie is so tasty, although a little naughty, and will make a great dessert for a dinner party or for a sweet treat for yourself or for your friends and family.

Blueberry Pie

Ingredients

Pastry:

Ingredients for Pastry

  • 320g plain flour
  • 1 tsp salt
  • 220g cold unsalted butter

Blueberry Pie Filling

Ingredients for Blueberry Pie Filling

  • 100g caster sugar
  • 25g cornflour/cornstarch
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp grated lemon zest
  • 600g blueberries

Instructions 

  1. Preheat the oven to 170°C (325°F) Gas 3
  2. Sift the flour and salt into a large mixing bowl
  3. Chop the cold unsalted butter into the flour and salt mixture
  4. Using your fingers rub the butter through the flour and salt mixture until it resembles breadcrumbs
  5. Add a little cold water to the mixture (about a teaspoon full at a time) until the breadcrumb mixture comes together using a knife to form a ball of dough.
  6. Do not overwork your dough otherwise it will end up being hard rather than crisp and melt in the mouth.
  7. Wrap the dough in cling film and place in the fridge for 30 mins
  8. Whilst the pastry dough is in the fridge, make the blueberry filling by putting the caster sugar, cornflour, lemon juice, lemon zest and blueberries in a large mixing bowl
  9. Mix well
  10. Grease a 23cm pie dish
  11. After 30 mins, flour the a work surface and split the dough into two balls.
  12. Roll out 1 of the balls of dough with a rolling pin and line the pie dish with this dough to make the pie crust
  13. Fill the pie crust with the blueberry mixture
  14. Roll out the 2nd ball of dough and drape over the pie dish to make the pie lid
  15. Using a fork press down the edges of the pie to make a textured edge
  16. With a sharp knife cut away the remaining excess pastry
  17. Using the excess pastry, cut some leaves for decoration
  18. Add the leaves to the centre of the pie lid using a little milk for glue
  19. Using a fork, make 3 slits in the lid of the pie so that any steam can escape while the pie is cooking
  20. Cover the pie lightly in cling film and leave the pie to rest in the refrigerator for 1 hour before cooking
  21. Bake the pie in a preheated oven for 40-50 minutes (After 30 minutes of baking cover the edges of the pie with foil to prevent the pie from overcooking)
  22. I recommend you serve the pie with coconut ice cream

Pastry

Pastry]Pastry

Blueberry filling

Pastry

Blueberry Pie

Blueberry Pie

Blueberry Pie

Blueberry Pie

Blueberry Pie

Blueberry Pie

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