Monday, August 18, 2014

Blueberry Pie - A Delightful Late Summer Dessert (I)

A classic homemade blueberry pie which is a delighful late summer dessert to share with your friends and family

I am dedicating this week to late summer fruits such as blueberries, blackberries and pears. I have prepared some delicious recipes that I'm going to share with you in the upcoming days. So stay tuned! Today, I'm presenting you a classic homemade blueberry pie which is a delightful late summer dessert to share with your friends and family. It's encased in a delicious Pâte Brisée (pastry crust) with a wonderful buttery flavor and crumbly texture. The filling highlights the fresh and sweet taste of seasonal blueberries which are a true star and the warm spices such as cinnamon, cloves, vanilla and lemon zest enhance their flavor.

A classic homemade blueberry pie which is a delighful late summer dessert to share with your friends and family

Pâte Brisée is a French pastry crust that is tender, buttery and crunchy. It basically contains only 5 ingredients: flour, salt, butter, a little bit of sugar and water. In this blueberry pie recipe, I also added a pinch of nutmeg, for a more flagrant taste. It's very easy to prepare and can be made either in a food processor or by hand. After it's done, this pastry crust needs to be refrigerated for at least 1 hour. This step allows the gluten to relax and the butter to firm so the crust will be easy to roll and once baked will have lovely crusty and crumbly texture.

A classic homemade blueberry pie which is a delighful late summer dessert to share with your friends and family

The blueberry filling has a right balance between sweet and flagrant. A light touch of warm spices like cinnamon, cloves and vanilla accentuate rather than compete enhancing in this case the richness and the flavor of blueberries. The lemon juice and lemon zest tempers the berry sweetness beautifully. I also used buttermilk in the custard which complemented the fruits well.

A classic homemade blueberry pie which is a delighful late summer dessert to share with your friends and family

Blueberries are one of my favorite fruits and I love using them in my little kitchen. For breakfast or brunch blueberry muffins are a delicious choice and always a winner in my family. The best part about adding blueberries to your diet is that they are full of A, B, C and E vitamins and are an amazing source of sodium, zinc, magnesium and other minerals. They also have the highest antioxidant capacity among all fruits and vegetables which help promote cardiovascular and brain health.
Serve this blueberry pie on its own or with vanilla ice cream for a delicious dessert.

Yield: 8-10 servings                      Preparation time: 2 hours               Baking time: 1 hour

Ingredients for Pâte Brisée:
  • 500 g (4 cups) all-purpose flour, sifted plus more for dusting
  • 1 pound and 1/3 cups unsalted butter, cold
  • 160 ml (2/3 cups) ice water
  • 3 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
Ingredients for blueberry filling:
  • 900 g (32 ounces) fresh blueberries
  • 4 eggs, whisked
  • 3 egg yolks, whisked
  • 240 ml (1 cup) buttermilk
  • 65 g (1/2 cup) cornstarch
  • 170 g (3/4 cup) sugar
  • 60 g (1/2 cup) flour
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  1. For the pie crust preparation, combine all the dry ingredients in a medium bowl. Cut the butter into approximately 1-inch size and add it to the dry ingredients.
  2. Pour the cold water into the bowl and mix the dough with your hands. Knead lightly with the heal of your hand to evenly distribute the fat, for about 1 minute, until everything is completely blended. Form the dough into a ball, dust it with flour, wrap it in plastic and chill it in the refrigerator for 1 hour.
  3. Meantime, start preparing the filling. In a large bowl, combine all the dry ingredients (flour, sugar, cornstarch, cinnamon, cloves and salt). 
  4. Add the eggs, egg yolks and mix until blended. Add the buttermilk, lemon juice and vanilla and mix until incorporated. Add the blueberries and lemon zest.
  5. Preheat the oven to 175 °C (350 °F). Lightly grease the inside of a cake pan, spring cake or pie pan.
  6. Take the dough out of the refrigerator and divide it into two separate pieces, one that is 2/3 of the total dough (which will be the bottom crust)  and one that is 1/3 of the total dough (which will be the top of the crust). 
  7. On a well floured surface, roll the bigger dough into a large disk. Fit the dough into the pan pressing into edges. Trim the excess dough that hang of the sides.
  8. Roll out the remaining dough into the same manner. Once it's about 1 cm thick cut 5 big stars and 4 small stars out of the pie with 1 big star in the center and the rest around it. 
  9. Pour the pie filling and then place the starred crust on top. Tuck the edge of the top dough between the edge of the bottom dough and rim of the pan. Using your fingers, carefully press the edges of the crust together to seal.
  10. Bake the pie for 50 minutes to 1 hour or until the crust is golden.
  11. Remove from the oven and transfer to a wire rack. Let it cool completely, to set, 1-2 hours, before serving.
  12. Serve warm or at room temperature.
Tips and Tricks:
  • The pie crust dough can be refrigerated overnight or frozen for up to 1 month. Thaw overnight in the refrigerator before using.
  • If the crust begins to brown to rapidly in the oven, remove the pie from the oven, put tin foil over the edges of the crust and place it bake in the oven.  
Recipe adapted from Adventures of Cooking


  1. I made this and it was very good. It was very easy and the flavorful.

    1. Thank you Rachel! I am very happy that you enjoyed it!