Nothing beats home-made blueberry pie! Here is a great recipe for blueberry pie, with an oh-so-good, buttery crumble topping.
Nothing beats home-made pie! You can be as lavish and generous as you like with the fillings and adjust just about anything to suit your tastes. This is a fantastic recipe for a home-made blueberry pie that you can easily adapt. You can choose how you want to top it, or you can leave it as an ‘open’ pie and just sprinkle some coarse sugar over the top. I happen to love crumble-topped pies. The quantity for the shortcrust pastry should be just enough for you to make the top pastry shell to cover the pie, if that’s what you prefer. It’s always easier to make more of the shortcrust pastry, any leftover can be kept chilled or frozen for future use.
- 250 g plain flour
- 150 g butter cubed
- 2 tbsp sugar
- 1 egg yolk
- 40 g water room temperature
- 120 g plain flour cubed
- 80 g butter cold, cubed
- 60 g sugar
- 3 - 3 1/2 cup blueberries fresh or frozen (thawed)
- 15 g corn flour
- 1/3 - 1/2 cup caster sugar depending on how sweet or sour blueberries are2
- 2 tsp lemon zest freshly grated
- 1/8 tsp mixed spice
- 1/8 tsp ground cinnamon
- 1/8 tsp salt
- 1 tbsp lemon juice
- 1 tbsp butter lightly softened
Rub butter into flour until crumbly.
Add egg yolk and sugar, blend well. Then add water and mix to form soft dough (don't worry if it gets mushy at first, it WILL come together as the water gets absorbed). Shape into a ball and press it flat. Wrap in plastic or cling wrap and chill for 30 minutes.
Meanwhile, pre-heat oven to 200 deg C (390 deg F). Line the oven rack with a sheet of baking paper to catch any juices that bubble over the sides of the pie dish during baking.
Roll out the dough between 2 sheets of baking paper to 3-mm or 1/8-inch thickness. Roll out till at least 2 cm or 1 inch beyond the edge. Fit into pie dish, slowly edging into the dish and up the sides. Roll over the edges of the dish to cut off excess pastry. (Note: Any leftover pastry can be stored in an air-tight bag and kept chilled or frozen for future use.)
Blind bake the pie shell by laying a sheet of crumpled baking paper over the pie shell and filling with baking beans, uncooked beans or uncooked rice grains (not to worry, these can be re-used). Blind baking is essential for wet pie fillings to prevent the pastry shell from turning soggy. Bake at 200 deg C for 10 mins. Remove from oven and set aside. If you choose not to blind bake the pie shell, place the pie dish in the refrigerator while you prepare the filling.
Rub the butter in the flour and sugar mixture until the mixture resembles crumbs.
In a mixing bowl, mix together corn starch, sugar, lemon zest, mixed spice, cinnamon and salt.
Add blueberries, toss to coat evenly all over. Add lemon juice and butter and mix well. Set aside.
Fill the pie dish with blueberries.
Bake at 200 deg C (390 deg F) for 20 mins. Reduce oven temperature to 175 deg C (350 deg F) and bake a further 20 mins or until blueberry juices just start to bubble just below the topmost layer of blueberries. Sprinkle crumble mixture all over, on top of the blueberries and return to oven to bake a further 15 to 20 mins or until crumbles turn golden brown. Important: Baking is done when you see the juices in the filling bubbling actively.
When done, remove from oven and let the pie cool down completely, about 2 hours, to allow the juices to set more firmly (as shown at the top of this page). Otherwise, the hot juices will run out of the pie if cut when pie is still hot.