Delhites are in pleasant surprise today as the scorching sun gave way to showers and cool breeze. What can one ask for when the temperature was soaring at 45 deg C and suddenly everything changes? A cup of hot coffee and a Bluberry pie with it. Yes! That’s exactly what I was longing for. But, we don’t get blueberries easily here in India. Well, I was dreaming of what I baked few weeks back when I was in London on holiday. This Blueberry pie was in my archives waiting to be blogged and here I found time to pen down….with ofcourse a hot cup of Cappuccino.
Have any one cut open the Blueberry’s and seen inside how it is? Well, I had not when I bought them. I was busy munching as they make a good healthy snack all by itself. But it was my hubby who pointed out this and when I saw it was not at all blue!
It was just pale transparent flesh inside. I squeezed them to see why is it named so and where is that colour. I was of the opinion they are blue all over. When I squeezed realised that its only the skin which is blue and gives that purplish blue colour when baked. May be many of you it but it was new to me. Yeah, I never screamed Eureka! 🙂
Coming back to Pie, I made this pie with store bought pastry dough. You could make this pastry dough at home as well. Will make a detailed post on “how to make pastry dough at home” with pictures very soon but as of now just a quick recipe.
125g plain flour
pinch of salt
55g butter, cubed (chilled)
2-3 tbsp cold water
Mix well the flour and salt. Then add the chilled butter and with finger tips mix butter to flour. It should resemble bread crumbs when all butter is mixed with the flour.
Do not overdo or knead. Add water and bring them all together and clingfilm it.Store in fridge either over night for best results or atleast half an before rolling.
Note: The above dough can be used twice for 8 inch round tart tin/pan.
1 part Pastry dough
2 1/2 cups fresh blueberries
1 (8 inch) deep dish pie crust
For the Custard:
3/4 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream ( I used normal yogurt and it worked great)
For the Streusel:
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter
Roll the pastry dough just enough to fit your tart tin/pan. Roll over on rolling pin and unroll it on the tart tin. Gently press the corners allowing the excess to overhang. Remove the excess.
Take 2 eggs and beat them lightly.
Add the sour cream/yogurt and mix well. Now add all the dry ingredients for custard and mix until incorporated well (this will be in pouring consistency).
Pour in 3 cups of blueberries into the tart pan. Add in the custard above the blueberries.
To make streusel mix the sugar and flour. Add butter and with finger tips mix the butter to flour until resembles the bread crumbs. Sprinkle this on top of the blueberry and custard all around evenly.
Pre-heat oven to 180 deg C and bake the pie for 50 minutes or until the top is brown.
Let cool and serve with creme anglaise or ice-cream. Sit back and enjoy.
Thank you for browsing ,please leave your feedback.