Blueberry Pie

Adapted from: Merilynn Erhart

Serves: 10

Prep time: 5 minutes + the time it takes to prep the pastry crust (15 minutes)

Rest time: 2 hours (for the pastry crust which can be prepped ahead of time)
Cook time: 45 minutes

Ingredients:

This pastry crust substituting 260 g (9.3 oz / 1.88 cups) white flour for whole wheat flour

A large pie plate/tin

760 g (5-6 cups) frozen or fresh blueberries

180 g (3/4 cup) sugar

1/3 cup all-purpose white flour

1/2 tsp cinnamon

4-6 tsp salted or unsalted butter

vanilla ice cream (optional)

For a blueberry pie, the slight substitution of whole wheat flour just adds such a rich 'nuttiness' to the sweet berries. It can be made with white flour too but I highly recommend the whole wheat option. 

I love this recipe because it reminds me of afternoons at Grandma's both eating her pie and learning how to make it. The rich blueberries and the warm cinnamon sit against a crispy buttery crust and cool creamy ice cream. If you're Australian and looking to try something American, this is it! I know you make good pastry crusts, so this will be a breeze! 

Grandma's fruit pies spoiled me into not ever being able to eat store-bought versions again. Enjoy the same treat when you bake this! 

Ingredients:
This pastry crust substituting 260 g (9.3 oz / 1.88 cups) white flour for whole wheat flour

A large pie plate/tin

760 g (5-6 cups) frozen or fresh blueberries

180 g (3/4 cup) sugar

1/3 cup all-purpose white flour

1/2 tsp cinnamon

4-6 tsp salted or unsalted butter

vanilla ice cream (optional)

Directions:
1. Preheat the oven to 190 C / 375 F. 

2. In a large bowl, mix together the blueberries, sugar, flour, and cinnamon and set aside. 

3. Roll out one pastry dough round (instructions / hot tips) and transfer to a large pie pan. 

4. Pour the blueberry mix into the pie pan and top with little teaspoon-sized flecks of butter (4-6 scattered about). 

5. Roll out the second pastry dough and top the pie. Using thumbs and forefingers, punch the excess dough together around the pie pan rim until a crust border forms. Trim off any excess dough and discard. 

6. Using a fork, poke through the top of the pastry crust in at least 4-6 places for ventilation (pattern or no pattern, you choose!)

7. Bake for 45 minutes or until the filling is aromatic or bubbling. If the crust is browning too quickly, place tin foil on top of the crust and continue baking. 

8. Serve warm topped with vanilla ice cream.