Did you know blueberries are great for pie?!

Blueberry Pie Day!

If you are in the USA this may come of no surprise, but here in the UK blueberry pie is something you may not have heard of, let alone tried! Every year, 28th April (this year on Friday) marks National Blueberry Pie day! Well, I love blueberries and I love pie, so I thought absolutely we will try that! The traditional blueberry pie is a simple dessert made with fresh or frozen blueberries, sugar, and a flaky pie crust, usually with a lattice pattern.

Blueberries

Blueberries are often considered a superfood due to their high nutritional values. They are packed with vitamins, minerals, and antioxidants that are essential for maintaining good health. Blueberries are an excellent source of fibre and contain vitamins C and K, manganese, iron, calcium, zinc, anthocyanins and flavonoids amongst other beneficial nutrients. Fresh blueberries are likely to be the most nutritious, especially when picked fresh, but frozen are great too (& usually cheaper to buy).

The Blueberry Pie recipe

As you can imagine, you need blueberries and pastry for sure. You can either make your own pastry, or buy ready bought (much easier). The other main ingredients are sugar and cornflour, but of course, there are several variations. You can add some spice – adding cinnamon will give a great flavour and reduce the need for as much sugar. You can add a sprinkling of almond flour or coconut flour as a base on the pastry to soak up some of the juice. Then there is the crust – you could make a whole lid, make a traditional lattice lid, or use a crumble topping (my favourite).

Print

Blueberry Pie

Course: cake, Dessert, Snack

Cuisine: American

Keyword: blueberries, blueberry pie, blueberry recipes, fruit pie, pie recipe, vegan pie

Created by:: Laurena @LifeDietHealth

Gather

• For the pastry: (or use ready made shortcrust)
• 375 g plain flour
• pinch of salt
• 1 teaspoon sugar
• 225 g cold butter (vegan if needed)
• 60-120 ml ice-cold water
• For the filling:
• 900 g blueberries fresh or frozen
• 100 g sugar
• 30 g cornflour

Prepare

1. If making your own pastry: Put the flour, salt, and sugar in a large bowl and mix together. Add the butter and use your fingers (or a pastry cutter) to cut it into the flour mixture until it resembles coarse breadcrumbs.

2. Gradually add the ice-cold water, a tablespoon at a time, until the pastry dough comes together and forms a ball. You can rest the dough at this stage (covered in the fridge for 30 minutes) or use immediately if it is cold enough.

3. Prepare your pie dish/tin (23cm / 9 inches) by greasing and flouring. Divide the dough roughly in half and roll out the larger half on a lightly floured surface (or board). Transfer the dough to the pie dish, gently letting it fill the space, then trim the edges. Press/crimp the edges onto the dish, then stab the base with a fork a few times. If you have baking beads/beans you can use these if you wish (put them on baking paper in the crust). Bake the case (blind bake) at Gas Mark 5 (190f / 375c) for 15-20 minutes, then remove and allow to cool.

4. To make the filling, mix the blueberries, sugar, and cornflour in a large bowl until well combined. Prepare your pastry lid while you wait for the case to cool. When the case is cool to touch, pour the blueberry filling into the pastry case.

5. Roll out the other half of the dough on a floured surface and cut it into 1-2cm wide strips to make a lattice pattern on top of the pie. Alternatively, you can cover the pie with the rolled-out dough and cut a few slits in the top to allow steam to escape. Once the filling is in the pie, lay your strips across, weaving them together to make a lattice pattern. Cut off any excess and press the edges on to the crust.

6. If you wish, brush the pastry with milk (plant based) and sprinkle with brown sugar before baking. Bake the pie (Gas 5 / 190f / 375c) for 30 minutes, then check to make sure the crust is ok. Cover with foil if the crust is browning too much and bake for a further 10-15 minutes. The crust should be golden brown and the filling should be juicy & bubbling.

7. Let the pie cool to room temperature before serving.

8. Enjoy!

What do I need?

Here are a few items you may find useful for this recipe. I may receive a small commission if you click and purchase through these links (this is at no additional cost to you)!

Sharing

What are you serving your blueberry pie with? Are you eating it as it is? With custard? Ice-cream? Whipped cream? Pouring cream? With all of them?! Let me know in the comments below – as always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest,  Facebook or Twitter.

This week I’m sharing this over at FiestaFriday! I’ve not visited for a while but this week the co-host is the most lovely Jhuls from The Not so Creative cook. Why not come over and check it out – there’ll be loads of recipes, tips and ideas!

Leave me a comment below – I will reply! I love to chat!

I hope to speak with you soon

Laurena x