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Blueberry pie dusted with icing sugar and a scoop on vanilla ice cream with a piece cut out Pure Maple
Desserts Recipes

Blueberry Pie Recipe

Prep time
30m
Cook time
90m
Total time
2 hours, plus cooling time

Blueberry Pie Recipe

This delicious blueberry pie is made with pure maple syrup and warm spices. If you want to make it extra special, add braided pastry and decorative leaves or flowers for a real showstopper.

Serve warm or cold, topped with vanilla ice cream.

Ingredients

  • Shortcrust pastry
  • 225g plain flour
  • 100g unsalted butter, diced and chilled
  • Pinch of salt
  • Zest of 1 lemon
  • 2 to 3 tablespoons cold water
  • Filling
  • 400g frozen blueberries

  • 100g Pure Maple Syrup, Amber Rich
  • 25g cornflour
  • 2 tablespoons lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Egg wash
  • 1 egg, beaten
  • 1 tablespoon water
  • Icing sugar, for dusting

Instructions

  1. Make the pastry by placing the flour, salt, and butter in a food processor. Blitz until the mixture resembles fine breadcrumbs. Add the lemon zest, then gradually pulse in the cold water until a dough forms. Wrap and chill for 1 hour.
  2. Line the base of a 20cm pie tin with greaseproof paper and butter the sides. Roll the chilled pastry out thinly and line the tin, trimming off any excess. Return the tin to the fridge.
  3. Roll out the remaining pastry and cut strips for a lattice. You can braid some strips and cut decorative leaves or flowers if you wish. Chill all pastry pieces until needed.
  4. Preheat the oven to 200°C (180°C fan, Gas Mark 6). Prick the pastry base lightly with a fork, line with greaseproof paper and baking beans, and blind bake for 12 minutes. Remove the beans and paper and bake for a further 5 to 8 minutes until lightly golden. Leave to cool.
  5. Increase the oven temperature to 220°C (200°C fan, Gas Mark 7). Mix all the filling ingredients together and pour into the cooled pastry case.
  6. Arrange the pastry strips in a lattice over the filling, weaving horizontal strips through the vertical ones. Add any decorative pieces and press the edges gently to secure.
  7. Whisk together the egg and water and brush over the pastry. Place the pie on a baking tray and bake for 20 minutes. Reduce the oven to 180°C (160°C fan, Gas Mark 4) and bake for a further 50 minutes, rotating the tray if needed.
  8. Remove from the oven and cool on a wire rack for 1 hour 30 minutes. Dust with icing sugar before serving.
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