Blueberries are now in season in Australia, hooray! I had a huge impulse last week.. to bake a blueberry pie. I am not much of a baker and usually prefer cooking savory meals however when the urge to make a blueberry pie strikes.. make a blueberry pie.
Here are some benefits of blueberries so I can totally justify eating most half of this pie.
- They are packed full of antioxidants.
- They are known to reverse and prevent heart disease and cancer.
- They are anti-inflammatory.
- They activate fat burning genes (awesome)
- Packed full of so many vitamins and minerals, including: vitamins C, E, riboflavin, niacin, folate, iron, magnesium, manganese and potassium (all that good stuff)
- Low in natural sugars, fructose and low GI, so they won’t spike your blood sugar levels.
This was pretty simple to bake and I took some to work the next day for an afternoon treat. By the time 3.00 rolled around a slice of this bad boy was already in the microwave!
Classic Blueberry Pie makes 1 pie
Ingredients: 600gms blueberries (frozen or fresh but I think fresh tastes better), 3-4 sheets pastry (puff or pie), 2 teaspoons freshly grated lemon zest, tiny tiny pinch of cinnamon 1/8th teaspoon, 1/4 cup flour, 1 tablespoon butter cut into small cubes, 1 egg yolk, 1 tablespoon sugar
If you are using frozen blueberries, defrost first. They usually defrost within an hour
- Cut the dough to fit an 8- or 9-inch (20 – 23 cm) pie dish. The dough should be about 2 inches (5 cm) larger than the dish.
- Being careful not to stretch the dough, fit the pastry into pie dish then trim to within 3/4-inch (2 cm) of the edge of the dish. Refrigerate whilst you make the blueberry filling.
- Stir the sugar, flour, lemon zest, cinnamon in a large bowl. Add blueberries and gently toss to combine.
- Transfer blueberry filling to prepared pie crust. Refrigerate while you prepare the lattice crust.
- For the lattice trimming, it’s quite hard to explain so follow this great video tutorial here)
- Trim dough strips to 2 cm of the edge of dish. Fold edges of strips and bottom dough underneath itself, creating a thicker border that rests on the lip of the dish. Crimp edges. Dot butter over the open areas of the lattice.
- Make egg wash by whisking egg yolk and 1tbsp water together then brush over pie dough. Sprinkle tablespoon of coarse sugar over crust. Refrigerate pie 20 minutes or freeze for 5 minutes before baking.
- Bake at 200deg in the lower part of the oven for 20 minutes then reduce heat to 170deg cel for a further 30-45 minutes or until crust is golden brown and the juices inside are bubbling (If, while baking, the crust begins to brown too much, cover with aluminum foil and continue to bake until done)
- Cool 2 to 3 hours before cutting to allow filling to set then serve with ice cream or cream and enjoy!
A HUGE recipe, sorry for that but its so worth it! I am thinking of making a raspberry pie next time. Raspberries are my absolute favourite!
Have you ever made a blueberry pie before? Or any other tricks or tips for pie making?