Last weekend was my youngest daughter’s birthday. My baby turned 15. I won’t bore you with the usual ” My, how the time flies! Where did the years go?”
Just kidding, of course I will! WHERE DID THOSE 15 YEARS GO?? Yesterday she was a tiny little toddler with milky blonde hair hiding shyly behind my leg.Today she towers over me and one thing she doesn’t lack is confidence.
For her 15th birthday cake she chose blueberry pie. Comparing to the cake I made for her sister’s birthday few years ago (eight layers and including things like hazelnut praline, chocolate mousse and vanilla mascarpone cream, all made from scratch…) it was a cinch! This pie is made in under an hour ( that doesn’t take into consideration the time you wait for the butter to really chill in the fridge or freezer, very important step!).
And just so you know, we all here are partial to a good dessert, especially a bluberry pie, or rasperry pie, or mixed berries pie, or….you get the idea. We loooove pies. So believe me when I say, we all can recognise a great pie crust when we see it. Let me tell you, this one is a keeper.
- 1 cup butter, diced and chilled,
- 2 ½ cups wheat flour, (see note),
- 6-8 tablespoons ice water,
- ½ teaspoon salt,
- Very important: butter MUST be cold before you start. Make sure the water is ice cold also.
- Combine flour, salt and chilled, diced butter in a food processor.
- Process until it resembles coarse crumbs.
- Add 4-5 tablespoons ice cold water. Pulse few times.
- Add more iced water if needed. Pulse again. The dough should now form a ball. This only take a few seconds.
- Place your dough on lightly floured surface and separate into two equal balls. One will be your bottom crust, the other the top crust.
- Press the dough ball into a disc and roll into desired thickeness. Make sure to flip and rotate your dough so it doesn’t stick to the surface. Sprinkle the surface with more flour if needed.
- Roll your dough a little bit bigger than your pie dish.
- Place it in the pie dish and press to fit.
- Cut off anything that overhangs the dish.You can also use fork to press the dough all around the edge of the pie dish. Chill until you are ready to fill it with the filling.
- Bake the bottom crust for about 15 minutes on 180 ° while you prepare the filling.
- 1 kg fresh blueberries,
- 3 tablespoons coconut sugar,
- 1 flat tablespoon tapioca or cornflour,
- Hopefully you are using organic blueberries in which case you shouldn’t be worrying about rinsing. Just remove any leaves.
- In a bowl combine all three ingredients. Mix well.
- Pour into prepared half baked pie crust.
- Cover with the top crust.
- Press the top crust into the edges of the bottom crust. Make a tiny cut/cross in the middle of the top crust to allow the hot air to escape.
- Bake on 180 ° for about 50 minutes (depending on your oven). The crust should be a lovely gold colour when ready.
- You surely know by now that I will avoid wheat as much as possible, however in this case nothing else will do. I’ve tried making this pie crust with other flours and the result just wasn’t cutting it. Just for this recipe ( if you want your pie crust to bedazle everyone) use wheat. Yes, I’ve said it…