Blueberry Pie

Pies are magnificent American-style fruit pies. I appreciate their generosity in fruit and their delicious shortcrust pastry. I absolutely love their simplicity. You don’t even have to unmold them. We put the dish of the pie on the table and we cut pretty slices. It’s friendly and delicious.
All that I love!

Blueberries being one of my favorite fruits, I could only succumb and slip them into a pie. Of course, wild blueberries are my favorite. Their picking is limited in time and not very fruitful, so I turn with pleasure to the blueberries that are easily found in stores. Their scent has nothing to do with that of the wild blueberry. Raw, they are sometimes quite tasteless. On the other hand, when cooked, they reveal delicious flavors as well as a magnificent colour.
I enjoy just seeing them.

Blueberry Pie:

Dough:
(according to Linda Lomelino)

375g flour
1 tbsp icing sugar
1/4 tsp salt
150 g cold butter in pieces
1 tbsp lemon juice
1 egg
75g cold water

In the bowl of the robot (Thermomix or other) put all the ingredients and knead for about 1 minute, until a ball begins to form. Optionally, add a splash of water.

By hand, first mix the flour, sugar and salt, then add the butter with your fingertips.
Then add the lemon juice, the egg and gradually the water, until you have a ball.

Film and leave in the fridge for about 1 hour.

Trim:

600g blueberries
1 organic lemon
4 tbsp brown sugar
2 tbsp cornstarch

In a salad bowl, combine the blueberries, sugar, cornflour, lemon zest and juice.

Preheat the oven to 200°C.

Roll out the dough on a floured work surface and line a rigid mold of about 20 cm with fairly high edges.
Cut off the excess dough.

Pour the fruit over the dough.

Roll out the remaining dough and cut into strips. You can make them more or less wide according to your desires.
Weave the strips onto the fruit. It’s nothing complicated!
Cut the excess dough and make a rim with your fingertips while pressing to glue the strips.

Glaze with an egg yolk diluted slightly with water.

Bake for about 40 minutes. It’s ready when the pastry is golden brown and the fruit begins to overflow between the holes.

Store at room temperature and eat warm or cold.
Accompany with cream if desired.
It will still be as good the next day.

To conclude: I really like the work of Linda Lomelino. His book is one of my latest purchases. Both the recipes and the photos are really nice.
I really like this dough recipe. It also works very easily.


Cornstarch helps to bind the fruit juice so as not to have a too liquid result.


It is certainly possible to use frozen blueberries. On the other hand, they may release a little more liquid when cooked than fresh ones.
I had proceeded a little differently with frozen cherries here. The result was perfect.


If you don’t want to do the weaving, just roll out a circle of dough and make a hole in the middle to allow the steam to escape.

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