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Blueberry Pie

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How about a good ol’ blueberry pie?

Blueberry Pie


340g butter, diced
350g plain flour
90g pure icing sugar, sifted
2 lemon (zest only)
2 egg

1kg frozen blueberries, defrosted
1/3 cup cornflour
1/3 cup brown sugar
pinch mixed spice


  1.  With the paddle attached to your mixer, put diced butter and flour. On a slow speed, mix together until it resembles fine breadcrumbs. Add sifted icing sugar and lemon zest. Mix until it is just incorporated. Add egg yolk and mix until the pastry just comes together.
  2. On a lightly floured surface, roll the pastry into a ball and then pat out until it is the size of a small plate. Wrap in gladwrap and refrigerate for 2 hours.
  3. Roll out to the size of your tart shell. It yields either 8 small tart shells or 1 large one.
  4. In a separate bowl, place the blueberries, cornflour, sugar and mixed spice in a bowl. Mix well until the blueberries are completely covered.
  5. Pour the blueberry mixture into the uncooked tart shells until just mounded. Decorate with left over pieces of pastry.
  6. Place in the oven at 180 degrees celcius and cook for 12-15 minutes or until golden brown. Let cool and then take out of the tins. Serve with ice-cream or whipped cream.

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