Blueberry pie

It’s obvious, I love blueberries!
I like to go into the forest to pick these delicious little berries and I could spend an entire afternoon filling my basket.
This year, unfortunately, I will not have the opportunity to go to the mountains of Auvergne and it is therefore towards commercial blueberries that I turn very often. They are of course a little worse than wild blueberries, but they are nevertheless perfect in delicious pies.

This consists of shortcrust pastry, a blueberry financial filling, mascarpone whipped cream and fresh fruit.
It’s very simple to make and really very pleasant at the end of the meal.

Blueberry pie:


250g of flour
30g ground almonds
150g butter
100g icing sugar
1 egg
1/2 tsp salt

1 tbsp vanilla extract

Place the ingredients in the bowl of a food processor and mix until a ball forms. I use the kneading function of the Thermomix for a few tens of seconds.

Most often is “possiblyadd a small trickle of water if the dough has trouble forming a ball.

Film and refrigerate for at least two hours.

Lightly flour the work surface and roll out the dough.
Fill an 18 cm circle with diameter.
Book cool.

Preheat the oven to 180°C.

Pre-cook the dough covered with a baking sheet and seeds for about 15/20 minutes.

Blueberry Financier:

2 egg whites
50g butter
30g flour
30g ground almonds
60g of sugar
1 tsp honey

Heat the butter in a small saucepan, until it has a nice hazelnut color.
Let cool.

Mix the flour, ground almonds and sugar.
Add the unbeaten whites and the honey. To mix together.
Add the butter. To mix together.

Pour this mixture over the pre-cooked and slightly cooled dough.
Scatter a few blueberries on top.

Cook for about 15 minutes. The financier should have a nice golden color.

Let cool.

Mascarpone whipped cream:

100 g full cream
50g mascarpone
1 level tbsp vanilla sugar

Whip the very cold cream and the mascarpone until you have a nice whipped cream.
Add the sugar.

Put this cream in a bag fitted with a smooth nozzle.


blueberries (gooseberries, cassava…)

Pipe the cream over the cold pie.
Nicely distribute the blueberries and possibly other red fruits.

To finish: my pie is very small, perfect for 6 people! You can use a circle or a slightly larger mold. At this point, adjust the quantities for 3 egg whites.

You can only use blueberries for decoration, but the currants bring a nice touch of color.
Regarding casseilles, I discovered this fruit only this year at the market. It is a mix between blackcurrant and gooseberry. Frankly, we didn’t like it. We clearly prefer blackcurrants and currants!

With wild blueberries, this pie will be even better!

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