Summer Blueberry Pie
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.
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.