A simple and seasonal recipe, let yourself be tempted by this Blueberry pie ! A fruit-filled dessert on a crunchy shortcrust pastry with a creamy filling. Ideal for enjoying a beautiful harvest of blueberries and delighting all gourmands...
What You'll Love About This Blueberry Pie Recipe
flavors : we find the good taste of fresh blueberries, with a touch of creaminess, and the good taste of shortcrust pastry with butter.
Texture : there are 3 different textures within this blueberry pie. A crunchy shortcrust pastry, a creamy flan-like texture, then cooked blueberries on top.
Difficulty level : nothing very complicated! The most technical gesture will be to prepare the homemade shortcrust pastry (even if it remains simple).
- for the shortcrust pastry : the butter must be well softened, to create the sandy side. The water must be very cold so that the dough is not too sticky.
- for garnish : this blueberry pie is made with fresh blueberries. You must avoid frozen blueberries otherwise it will make too much water during cooking… Nothing beats a nice picking of blueberries!
NB: the exact quantities are given to you in the detailed recipe at the bottom of the page.
How to make blueberry pie?
- Prepare the shortcrust pastry house: beat the butter and the flour, then the icing sugar. Add the egg yolk and very cold water last. After cooling, it is ready to be rolled out on a floured work surface.
- Bake the dough blind : this keeps the crunchy taste.
- Garnish with ground almonds and fresh blueberries and cook for a few minutes.
- Finally, add the egg-cream-sugar-vanilla mixture then finish cooking.
Tips for a successful pie
- refrigerate the ball of shortcrust pastry for 30 minutes before lowering it: otherwise it may be a bit sticky.
- wash and dry your blueberries well before placing them on the bottom of the pie: this avoids adding extra water to the filling.
- let the pie cool down then put it in the fridge before tasting it, I find it better that way.
How to store blueberry tart?
This blueberry pie is best kept in the refrigerator, in an airtight bell jar, for about 3-4 days.
Other recipes to try
If you like summer fruit desserts, I advise you to take a look at these other recipes from the blog:
- Very moist blueberry muffins
- Raspberry mascarpone tart Breton palet
- Rustic peach and vanilla pie
- Key lime pie, no-bake lime pie
- Lemon blueberry layer cake
If you make this blueberry pie, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your lovely pies!
Easy Blueberry Pie
- 225 g flour
- 110 g softened butter
- 45 g icing sugar
- 1 Egg yolk
- 35 g very cold water
- 1 pinch of salt
- 60 g almond powder
- 2 eggs
- 100 g whole liquid cream 30% mg
- 45 g Light brown sugar
- 0,5 cc natural vanilla extract
- 480 g fresh blueberries avoid frozen blueberries as they release water when cooked
- Beat the soft butter and the flour until you get a sandy mixture. Add the icing sugar and beat again. Then add the egg yolk and then the cold water. Mix until the dough forms, and comes away from the edge of the container.
- Form a slightly flattened ball, wrap in cling film and refrigerate for about 30 minutes.
- Preheat the oven to 180 ° traditional heat.
- Roll out the dough on a floured work surface (or between two sheets of baking paper). Grease a 24cm pie ring placed on a baking sheet then place the dough in the pie ring. Line the dough in the corners, pressing the sides well. Cut the excess from the top with a knife.
- Place a baking sheet on the dough and add ceramic balls (or dried beans). Bake for 12 minutes.
- Place the ground almonds on the pre-baked tart base. Add blueberries. Bake for 15 minutes.
- Beat eggs and brown sugar. Then add the cream and vanilla. Once the pie is out of the oven, pour this mixture over the blueberries. Bake for 25 minutes (watch the color of the dough as it varies depending on your oven). Leave to cool then place in the refrigerator before tasting.