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How to make blueberry pie with shortcrust pastry.
If you are trying to watch the calories, are health conscious and often deprive yourself of a sweet treat after your main meal, blueberry pie could just be the most perfect pie for you.
Blueberries are now being hailed as one of the top ten "superfoods", as they are full of vitamins and nutrients and their properties are known to prevent against certain forms of cancer and heart disease, improve memory and sight and even protect the brain, deferring the onset of degenerative brain diseases such as Alzheimer's.
Blueberries are now being hailed as one of the top ten "superfoods", as they are full of vitamins and nutrients and their properties are known to prevent against certain forms of cancer and heart disease, improve memory and sight and even protect the brain, deferring the onset of degenerative brain diseases such as Alzheimer's.
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Blueberries are small, round soft fruits that are extremely low in calories. They may have a sweet or tangy taste and are a wonderful dark blue colour. Wear an apron when cooking with blueberries, as blueberry stains are not the easiest to remove from your clothing!
Blueberries are in season from May to October, so this would be the best time to make your blueberry pie.
Provided that you can get hold of a kilo or so of blueberries, blueberry pie is very simple to make. It is made with shortcrust pastry, which if you don't have the time to make, you could easily buy the ready made prepared pastry from the supermarket, which works just as well.
This pie is usually made with two layers of pastry, with all of the tiny blueberries packed inside, although there are variations on the traditional recipe.
As with the majority of pies, blueberry pie is delectable served warm with a scoop of vanilla ice cream or a drizzling of pouring cream.
Blueberries are in season from May to October, so this would be the best time to make your blueberry pie.
Provided that you can get hold of a kilo or so of blueberries, blueberry pie is very simple to make. It is made with shortcrust pastry, which if you don't have the time to make, you could easily buy the ready made prepared pastry from the supermarket, which works just as well.
This pie is usually made with two layers of pastry, with all of the tiny blueberries packed inside, although there are variations on the traditional recipe.
As with the majority of pies, blueberry pie is delectable served warm with a scoop of vanilla ice cream or a drizzling of pouring cream.
Traditional blueberry pie
Recipe description
For a change from traditional blueberry pie the crust can be glazed with egg and sprinkled lightly with demerara sugar. Delicious served with fresh cream. Serves: 4-6 persons
Prep time: 40 mins
Cooking time: 45 mins
Total time: 1hr 25 mins
Items required
- 9 inch (23cm) pie tin
- pastry roller (rolling pin)
- sharp knife or pastry blender (if not using pre-made pastry)
- sieve (if not using pre-made pastry)
- large bowl
- grater
- cling film
- pastry brush
Ingredients
For the shortcrust pastry
(if not using pre-made)- 12oz (340g) of plain flour
- 6oz (225g) of butter
- 3 - 4 tbsp of iced water
- 1 tsp of salt
For the filling
- 1¼lb (565g) of fresh blueberries
- 5½oz (155g) of caster sugar
- 3 tbsp of plain flour
- 2 tbsp of freshly squeezed orange juice
- 1 tsp of grated orange rind
- 1 tsp of freshly squeezed lemon juice
- ¼ tsp of grated nutmeg
Method
Prepare the shortcrust pastry
(skip to step 4 if using pre-made pastry)- Sift the flour and salt into a large bowl, lifting the sieve high above the bowl. Cut the chilled butter into small pieces and add to the flour. Use your fingertips to rub the butter into the flour until a breadcrumb like mixture is obtained.
- Sprinkle the water, 1 tbsp at a time, evenly over the flour, butter and fat mixture. As the mixture starts to come together, finish off by using your hands, until all the mixture has been incorporated and a round ball of dough has been formed. Wrap the dough in cling film and refrigerate for 30 minutes. Remove from the fridge at least 15 minutes before using.
- Preheat the oven to 375°F (190°C / Gas mark 5).
- Divide the pastry into two portions. Roll out the larger portion of pastry dough and line the pie dish.
- In a large mixing bowl combine the blueberries, flour, grated orange rind, nutmeg and all of the sugar except for 2 tbsp. Mix well so that the blueberries are evenly coated.
- Fill the pastry case with the blueberry mixture and sprinkle the orange and lemon juice over the top.
- Roll out the smaller piece of pastry and lay over the top of the pie to cover. Seal the edges and trim off any excess pastry.
- Decorate the top of the pie with cut out pastry shapes and cut two slits for the steam to escape.
- Brush the top of the pastry with water and sprinkle the 2 tbsp of caster sugar evenly over the top.
- Bake in the oven for 45 minutes or until the pastry has browned.
- Allow to cool and serve.
A delectable, creamy blueberry pie topped with a pecan crust. Superb served with fresh cream or ice-cream, this recipe is suited for those with a sweet tooth!
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