Blueberry pie is one of my favourite fruit desserts, and if you want to reproduce this beauty, it’s fairly easy.
I would recommend you do this pie during blueberries season for the best flavour, if you end up with imported berry from Chilli you will need to add more sugar.
- 2 disc of pate brisée ( recipe here )
- 1/2cup sugar ( if your blueberries are not sweet add 1/4cup more)
- 8-900g fresh blueberries
- 40g tapioca starch
- generous dash lemon juice
- egg wash ( beaten egg with a bit of water or milk)
- (optional) cane sugar for sprinkling on top
- First prepare the pate brisée in advance, ideally a couple of hours before you want to make the pie. Follow the instruction in the recipe and roll the bottom of your bottom in your tin.
- Wash the blueberries and drain the excess water but don’t dry them ( the remaining water will form a paste with the sugar). In a mixing bowl, combine the berries, sugar, lemon juice and tapioca starch. Be gentle you don’t want to smash the blueberries while mixing. Put the mixture in the tin.
- Now if you want it’s time to put the top dough, you can put it whole ( with a vent in the middle), make lattice or braid or fancy shapes. Before putting it on, brush some of the egg wash to the rim of the bottom dough so it sticks. Brush a light coating of egg wash on your top dough and sprinkle the cane sugar. If you can, put the pie in the fridge for 15 minutes, this will prevent it from shrinking.
- Bake at 400F for 20 minutes, then reduce to 350F for another 35 minutes. If you notice the top is getting browned too soon, loosely cover the pie with some aluminum tin. Put on a cooling wire for at least 2 hours before cutting