Blueberry pie is one of my favourite desserts. The aroma of buttery crust is irresistible and the filling is sweet yet tart, juicy and fruity.
Frozen blueberries are so handy as they are available all year round. They make an excellent substitute when blueberries are not in season. They are easy to handle and there is no need to thaw them before use. So, when I found some frozen blueberries in my fridge, I decided to make a blueberry pie. This recipe makes a small pie, just right for two persons to enjoy without feeling guilty.
Pie Crust (small)
- 175 gm plain flour
- 12 gm sugar
- 1/2 teaspoon salt
- 140 gm butter – cut into small chunks (¼ inch)
- 40 ml cold water
1. Place two thirds of flour with sugar and salt in the bowl. Mix well with a spatula.
2. Add butter chunks and rub butter into the flour mixture until clumps form.
3. Add the rest of the flour and stir with a spatula until all the dry flour is incorporated.
4. Add cold water (a little at a time) and using a spatula, stir the batter until a dough is formed.
5. Cut into 2 parts and wrap up tightly in cling wrap. Chill in the fridge for a couple of hours before rolling and baking.
6. Roll each part into a flat circle.
7. Press one part into a pie dish, ensuring the crust comes up the edge of the dish. Prick the bottom with a fork.
8. Place both pie crusts in the fridge to chill, while preparing the pie filling.
Blueberry Pie Filling
- 350 gm frozen blueberries (no need to thaw)
- 120 gm sugar
- 3-4 tablespoons cornstarch
- Zest of 1 lemon
- Egg wash
- Granulated sugar (for topping)
1. Pre-heat oven to 250°C.
2. Mix sugar and cornstarch in a bowl.
3. Toss blueberries (do not thaw) with the sugar mixture. Ensure they are completely coated with the sugar cornstarch mixture.
4. Pour the blueberries into the chilled pie shell.
5. Cover with the chilled top crust and crimp the edges to seal.
6. Chill the pie in the fridge for 20 minutes.
7. After 20 minutes, remove from the fridge, brush the top with egg wash, sprinkle with sugar, and cut a few slits in the top with a sharp knife.
8. Bake the pie on the lowest rack of the preheated oven (250°C) for 20 minutes. Rotate the pie halfway through.
9. Reduce the oven temperature to 190°C, and continue baking until the top is golden brown the the filling is bubbling up through the slits. Cool the blueberry pie for 30 minutes before serving.
If you like blueberries, you will also like my other recipes with blueberries: