Easy Recipe – The Best Blueberry Pie You Need to Make
Do you know when you eat something and feels like there are butterflies flying in your tummy? So, this blueberry pie recipe is one of them! It’s super easy to make and I doubt there’ll be someone that won’t like it!
As the berry season is on, I love trying new recipes at home! My husband even gave me a small berry picker to harvest them in the forest. Have to tell you that it’s awesome to stay there for a while and come back home with a full bucket of blueberries! So i’ll better use them all, right?
It can’t be more fresh than this! ♥
I learned to make it with some friends, after we saw the recipe in Kouvola’s Sunday newspaper. Moreover, giving the credits to who shared it in the newspaper, it’s from Sanna Kekäläinen!
The most amazing of this recipe is that it is a tart, but it looks like it’s a moist cake. Not to mention that this dough can be used with any other fruit you like. It’s crunchy on top but totally soft on the inside. Besides of not being too sweet as well!
So let’s get to the recipe:
- 200g Room Temperature Butter
- 200g of Sugar
- 2 Eggs
- 255g of Wheat Flour
- 150g of Almond Flour
- 1 tsp. of Cardamom (optional)
- 2 tbsp. of Cream
- 2 tsp. of Lemon Zest
- 250g Fresh or Frozen Blueberries
With a blender, place the butter and beat until it whitish. Add the sugar and beat until creamy. Add eggs and continue to beat until smooth. Put the two tablespoons of cream plus the lemon zest and beat again. Incorporate all dry ingredients gradually, beating at low speed so they mix well.
You will notice that it is a sticky dough and is thicker than a cake one, but less than the traditional pie dough that we are able to open it by hand. Take it to the refrigerator for 30 minutes to cool and rest. Grease a 24cm round pan with butter and flour and set aside.
Remove the dough from the fridge and spread 2/3 of it to the bottom of the pan, spreading it equally. Cover the bottom with the blueberries and place the rest of the dough on top to cover. You can choose to completely cover the fruit (as I did) or set little round portions or strips to make a drawing.
Preheat oven to 180C degrees for about 30 minutes. Since each oven is different from one another, always keep an eye on it so it does not burn.
Let the pie cool down, call everybody and enjoy!
For those of you who use dough recipe, but use another fruit as a filling, share it at the comments. I’ll love to see variations of it!
Tell me know if you liked!