Lattice Blueberry PieYum
I don’t know if you’ve heard about Storm Desmond, but it’s been battering the Irish for a few days now. Naturally, in an attempt to counter-act the effects of such a storm, I came up with a recipe for a pie.
Not just any pie. A blueberry pie – brimming with Irish blueberries. I can’t recommend enough that you find a local blueberry grower near you and buy local – it makes all the difference! Not only to the taste, but also to the local economy, which is always good.
A good looking pie is all about the design. For my blueberry pie, I went for a lattice top, so you get a good eye-full of that beautiful filling. I also added some pastry leaves around the edges for some fancy details. You can of course alter the design to suit you, but lattice is just easier than you’d think. The Kitchn (of course) has a great guide to creating the lattice design.
Let’s talk filling. I’m one of those people that likes their pie filling to hold its shape when cut. I just think it makes for a nicer pie, so that when you cut a slice, the filling doesn’t pour out into the pan. With that in mind, I made this pie filling recipe pretty thick, so that it sets as it cooks. It’s not overly-sweet either, with only 3 tbsp of sugar, so that the glory of real blueberries shines through.
If you prefer a looser pie filling, you can of course half the amount of corn flour and just use granulated sugar as opposed to jam sugar (jam sugar contains Pectin, which helps to set the filling).
The pie crust I used here makes a lovely, crumbly base, but can be quite tricky to work with. I did need to add a little extra water (only a tbsp or two) to bring it together, but wrapping it in clingfilm and using that to press it into the disk is a useful trick, and great for saving on mess! It’s worth the effort though, as it’s such tender and crumbly crust. Delicious!
This pie really is a star-of-the-show kind of pie. Simple ingredients come together in this recipe to create a flavourful, fresh, and sweet treat. Local ingredients can really shine here. Blueberries from halfway around the world, or blueberries from just down the road? If you have the option of buying locally, you won’t regret choosing the fresher, more flavourful option.
- 310g plain flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 225g unsalted butter, very cold.
- 70mls ice cold water (approx 1/3 of a cup), plus an extra tbsp or two if required)
- 1 egg, beaten, for the egg wash
- 1 tbsp light brown sugar
- 3 1/2 cups Fresh or frozen blueberries
- 3 tbsp jam sugar
- 2 tbsp corn flour
- 2 tbsp water
- 2 tsp lemon juice
- In the bowl of a food processor, blend together the flour with baking powder and salt.
- Cut the butter into cubes and add to the bowl. Pulse until the mixture resembles breadcrumbs.
- Pour in a bit of water and pulse. Repeat this until the dough begins to come together (it will still be quite crumbly). Add an extra tbsp or 2 of ice cold water if necessary.
- Transfer half the dough mixture to some cling film and wrap. Press the dough into a flat disk shape once it's wrapped. Repeat for the second half of the dough.
- Chill the dough for atleast 30 mins, or until you want to use it.
- Add the blueberries to a saucepan.
- In a small bowl, mix together the water, lemon juice and corn flour until a thick liquid is formed. Pour this over the blueberries.
- Sprinkle the jam sugar over the blueberries.
- Stir the blueberries until they are steaming, and the juice is thick. The juice should coat the back of the spoon. The consistency is important - it needs to be thick to properly set. Be careful not to overcook also, some blueberries may burst as the cook, but you want some to maintain their shape for a really nice filling!
- Once ready, pour the filling into a bowl until you're ready to fill the pie.
- Preheat your oven to 170C/340F.
- Lightly grease your pie tin.
- Roll out half the dough. You want to have roughly 2" excess crust around the edge of your pie tin.
- Carefully transfer the dough to the pie tin.
- Gently press the dough into the pie tin, pressing it into the edges.
- Add the filling and spread it out to fill the entire dish.
- Roll out the other half of the dough. If you're making a lattice design, cut the dough into long strips and assemble the design. If you're making a normal double crust, place the pie crust over the the filling, trim the edges to leave 1" excess, and crimp the edges. Remember to cut a cross in the centre to allow any steam to escape.
- Brush the top with the egg wash.
- Using any leftover pastry, cut out the shapes of your choice and place them on the pie. You can get creative here!
- Wash the designs with the egg wash also. Sprinkle the tbsp of brown sugar over the top (this is an optional little extra - you'll see why I do it in the recipe notes below).
- Bake the pie for 30/35 minutes, or until the pastry is dark and golden and the filling is piping hot and set.
- Allow to cool in the tin until the pie is warm but not too hot to touch.
- Serve with whipped cream or icecream!
- When rolling out your pie crust, place the dough between 2 lightly floured sheets of greaseproof baking paper - it makes for much easier rolling and transferring of the crust.
- I like to sprinkle some brown sugar over the pie before baking - it gives it a shiny, caramelised appearance once baked.