Three blueberry pie recipes made with a shortcrust pastry pie shell.
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 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 a 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.
- Shortcrust pastry for a two-crust pie
- 1¼ lb (565 g) of fresh blueberries
- 5½ oz (155 g) 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
- Preheat the oven to 375°F/190°C.
- Roll out the larger portion of pastry dough and line a 9 inch 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 (see pastry techniques: making a two-crust pie for detailed instructions).
- 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.
Glazed Blueberry Pie
- Shortcrust pastry for a two-crust pie made with 10 oz (285 g) of plain flour, 5 oz (140 g) of butter, 3 - 4 tbsp of iced water and a pinch of salt (see our shortcrust pastry guide)
- 1½ lb (680 g) of blueberries
- 3 oz (85 g) of caster sugar
- 1 oz (30 g) of softened butter
- juice of half a lemon
- 2 tbsp of cornflour
- ½ tsp of cinnamon
- To glaze
- Lightly beaten egg
- Demerara sugar to sprinkle
- Combine the blueberries, cornflour, sugar and cinnamon together in a large mixing bowl.
- Pour the lemon juice over the blueberry mixture and mix well. Set the bowl aside to let the blueberries stand for at least 15 minutes, so that the flavours can all blend together.
- Preheat the oven to 425°F/220°C.
- Line a greased 9 inch pie dish with one portion of the rolled out shortcrust pastry (see pastry techniques: making a two-crust pie for detailed instructions).
- Pour the blueberry filling into the pastry case, piling it up slightly in the centre of the dish.
- Cut the 1 oz (30 g) of butter into small pieces and dot over the filling.
- Roll out the second piece of pastry and cover the pie dish with it. Press down on the two pastry edges and trim the excess. Decorate the top of the pie with cut out pastry shapes from the excess pastry if you wish.
- Make two slits in the top of the pie for the steam to escape during cooking and brush the pastry with the egg glaze.
- Bake in the oven for 15 minutes then reduce the oven temperature to 375°F/190°C and bake for a further 35 minutes. Ten minutes before the end of cooking time, brush a little more egg glaze over the top of the pie and sprinkle with the Demerara sugar.
- Remove from the oven, allow to cool and serve warm with cream.
Pecan Topped Sour Cream and Blueberry Pie
- Shortcrust pastry to line a 9 inch pie tin.
- For the filling
- 2½ cups of blueberries
- 1 cup of soured cream
- ¾ cup of caster sugar
- 1 beaten egg
- 2 tbsp of plain flour
- 1 tsp of vanilla essence
- pinch of salt
- For the topping
- 3 tbsp of chopped pecan nuts
- 3 tbsp of softened butter
- 3 tbsp of plain flour
- Whisk together the soured cream, sugar, flour, egg, vanilla essence and salt in a large mixing bowl, until a smooth mixture has formed.
- Fold the blueberries into the mixture.
- Preheat the oven to 400°F/200°C.
- Roll out the shortcrust pastry dough on a lightly floured and clean surface and line a 9 inch pie tin.
- Fill the pastry case with the blueberry filling, spreading the mixture evenly over the bottom of the dish.
- Bake in the hot oven for 25 minutes.
- In the meantime, prepare the pecan topping. Mix the pecans, butter and flour to form a breadcrumb like mixture, by rubbing the ingredients together with your fingertips.
- Sprinkle the topping over the partially cooked blueberry pie and continue to bake for a further 10 minutes.
- Remove from the oven when the topping has browned slightly. Chill the pie before serving.