Summer blueberry pie is the perfect way to enjoy the first of the summer’s blueberries. Super easy to whip up and enjoy with my chamomile whipped cream.
Summer blueberry pie are a favourite of mine for this time of year. Beautifully sweet and that gorgeous rich deep purple colour they really stand out as a firm family favourite. Blueberries, here in the UK tend to be a little on the expensive side, so as with most pies I always recommend buying frozen. A pack of frozen blueberries will set you back around £2 for 400g whereas for that price you would only get around 150g of fresh. Since these are going in a pie, it won’t make too much difference. Of course, if you have access to inexpensive fresh blueberries, fresh is always the best.
Since blueberries are so expensive here in the UK, my dad has tried to grow them for years. I didn’t realise how hard they are to grow! My dad has some serious green fingers and he’s only ever managed the smallest little blueberry tree which yields nothing but a handful of berries a year. Maybe up here in the North it’s just not warm enough for them. He has no trouble with raspberries or strawberries. If you have experience growing blueberries let me know your best blueberry growing tips in the comments.
This recipe calls for 375g of sweet shortcrust pastry, you have a few options when it comes to pastry, you can buy ready rolled or a block from your local supermarket or you can make your own. Making your own pastry is super easy and I have a recipe here which will walk you through it. It’s totally up to you if you want to make your own or not. I always have a batch of homemade pastry in the freezer for times when an unexpected guest announces their imminent arrival or I’m just feeling bored and the kitchen is calling.
Summer Blueberry Pie
For the pie
- 375 g sweet shortcrust pastry
- 1 egg beaten
- Pinch of sugar
For the filling
- 700 g blueberries defrost and drain frozen
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 30 g cornflour
- 100 g sugar
- 1/4 teaspoon cinnamon
- ¼ teaspoon allspice
For the cream
- 240 ml double cream
- 2 chamomile tea bags
- 100 g full fat cream cheese
- 1 tbsp icing sugar
- Place half of the cream into a small saucepan on a medium heat. Bring to just before boiling then take off the heat and add the tea bags.
- Leave to steep for 10-15 minutes then discard the teabags and leave to cool in the fridge whilst you prepare the pie.
- Lightly spray a 10” pie dish with non-stick cooking spray.
- Cut your pastry in half, placing one half in the fridge and roll out the other half on a floured surface. It should be around the thickness of a pound coin and large enough to line your pie dish.
- Transfer the pastry to the dish, ensuring that the pastry fits well into the corners. Prick holes in the bottom with a fork and transfer to the fridge for 30 minutes.
- To make the filling place the blueberries in a large bowl and add the lemon zest, juice, cornflour, sugar and spices. Toss the blueberries to ensure they are well coated in the mixture.
- Preheat the oven to 210C.
- When the pie has chilled for 30 minutes, lightly brush the bottom with some of the beaten egg and fill the chilled pie with the filling.
- Roll out the other half of the pastry on a floured surface to fit over the pie and transfer the pastry to the pie.
- Using a fork, your fingers or a pastry crimper, seal the pie around the edges. Trim off any excess pastry.
- At this point you can either prick the pie a few times with a fork, make a few long cuts or use a star shaped piping nozzle to remove a star shape from the centre of the pie top. This will allow steam to escape.
- Brush the beaten egg over the pie and sprinkle with a pinch of sugar.
- Bake in the oven at 210C for 20 minutes then turn the heat down to 180C for a further 30-40 minutes until the pastry is golden and the juices are bubbling.
- Remove from the oven and leave on a wire cooling rack to cool.
For the chamomile cream
- Place the chamomile infused cream and the rest of the cream into a bowl, whip with an electric whisk until soft peaks form.
- Place the cream cheese in a different bowl and whip briefly to loosen it and help it incorporate into the cream.
- Add the cream and the sugar to the cream cheese and gently fold to combine.
- Serve the pie with a dollop of chamomile cream and enjoy.
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And there you have it, my summer blueberry pie recipe. If you give this one a try let me know how it goes by tagging Whats Eating Manchester your social media post. I love to see your bakes!