Blueberry Pie

I am currently sitting in the sunshine on a rare day off soaking up the last tiny bit of warmth left in the day whilst drinking a sneaky afternoon wine. This week has been crazy between work, dinners with friends, baking cakes, planning parties (Jo and I are going to do a special feature later in the week about party planning and birthday cake) and everything else. It's nice to stop for a moment and take a few minutes of well needed down time. 

This week Jo and I decided to post a desert for the busy people (so essentially ourselves.) We wanted a treat that you can throw together the day before a dinner party or whip up when you're on your way to a picnic with friends. I think it's important to realise that easy doesn’t always mean less tasty! So this week there is no folding of dough to make pastries that take all day, no candy thermometers, no Italian meringue buttercreams, just plain and simple blueberry pie. 

I have loved this recipe for a long time as it just feels so homely to make. It's something that I almost always have the ingredients for in the pantry. The pastry is super easy and can be stored in the fridge for a week (in case you want to make more pies) or frozen in batches (so you are super prepared at any time to whip up a treat.)

Blueberry pie is old school; it's romantic; but most importantly it's delicious.

 

Blueberry Pie

Pastry

  • 2 ½ cups of plain flour
  • 3tbs brown sugar
  • 1tsp salt
  • 125g cold butter
  • ½ cup buttermilk

Method:

  1. Crumb together butter, flour, sugar and salt. You don’t want the consistency as fine as sand, but instead with a few lumps, to make the pastry flaky. 
  2. Add the buttermilk and stir until incorporated and a dough starts to form.
  3. Wrap in cling wrap and place in the fridge for an hour.

Blueberry Filling

  • 2 ½ cups of frozen blueberries
  • ¼ cup of sugar
  • 1tbs of plain flour
  • 1tsp vanilla bean paste
  • 1tbs brown sugar to garnish

Method:

  1. Mix everything together and set aside to let the berries thaw.
  2. Roll our 2/3 of the pastry and line a fluted edge tart shell with the dough. It should be about half a centimetre in thickness.
  3. Add the blueberry mix. 
  4. Roll out remaining dough, and cut into thin strips. Weave the strips to make a thatched pattered on top of the pie
  5. Place in the fridge to rest for at least half an hour.
  6. Sprinkle pie with brown sugar.
  7. Bake in an oven heated to 180 degrees Celsius for half an hour or until golden brown on the top and sides.