Blueberry, pear and lemon pie

Blueberry, pear and lemon pie

By
From
The Pie Project
Serves
8
Photographer
Kirsten Jenkins

Our Christmas summer holiday last year consisted of long hot days on Mollymook Beach on the south coast of New South Wales. Surfing, swimming, eating and sleeping. This program of daily events was interrupted only by one day of quite overcast weather when we decided to visit the berry farm just a bit further down the coast. After a slightly rough off-road adventure (in a not so suitable car) we arrived at a hidden oasis in the middle of what seemed like nowhere. We picked enough buckets of blueberries to keep several families supplied for the holidays! After eating our weight in blueberries, we decided to freeze the leftovers to use throughout the coming year. So I’m excited to say, the bubbly lattice pie that sits in front of you was produced solely from those summer berry pickings. — Kirsten

Ingredients

Quantity Ingredient
1kg fresh or frozen blueberries
3 hard, crisp pears, peeled and chopped into 2 cm pieces, beurré bosc pears, for example
220g caster sugar
1 vanilla bean, split lengthways and seeds scraped
1 lemon, finely grated zested
3 teaspoons cornflour
1 egg, lightly beaten with 1 tablespoon water
1 tablespoon demerara sugar

Pastry

Quantity Ingredient
375g plain flour
55g caster sugar
1/2 teaspoon fine sea salt
250g cold unsalted butter, cut into 2 cm pieces
60ml apple cider vinegar, mixed with 125 ml cold water and 4 ice cubes

Method

  1. For the pastry, combine the flour, sugar and salt in a bowl. Add the butter pieces and toss to coat. Turn out onto a clean work surface and, using a pastry cutter (or flat-bladed knife), roughly cut the butter into the flour mixture (leave some large chunks of butter as this will help the pastry to become nice and flaky as it cooks).
  2. Create a well in the centre of the flour mixture and add the vinegar water in 3 batches, working it in with your hands to form a rough dough (you may not need all of the water). Divide the dough in half, shape each piece into a rough disc and wrap in plastic wrap. Chill for 3 hours.
  3. Working with one piece of pastry at a time, roll out on a lightly floured work surface to a thickness of 3 mm thick. Use the first pastry sheet to line the base and side of a 23 cm × 4 cm deep pie dish, leaving a 3 cm overhang. Roll out the second piece of pastry to a thickness of 3 mm and cut into eight 3 cm wide strips. Chill both for 1 hour.
  4. For the blueberry filling, heat the blueberries, pear, caster sugar, vanilla seeds and lemon zest in a large saucepan over medium–low heat. Cook, stirring occasionally, for 25 minutes until syrupy. Put the cornflour in a bowl and combine with 3 tablespoons of the blueberry liquid. Stir until smooth. Return to the pan and cook for a further 5 minutes until thickened. Remove from the heat and leave to cool completely.
  5. Preheat the oven to 200°C. Place the lined pie dish on a baking tray and fill with the blueberry mixture. Make a lattice top with the chilled strips ,place it over the filling and press to seal. Trim off any excess pastry from the strips, then fold over the overhanging pastry to conceal the ends of the lattice strips and to seal. Brush with the egg wash, scatter with demerara sugar and bake for 20 minutes or until the pastry is turning a golden colour. Reduce the oven temperature to 180°C and cook for a further 40 minutes or until the pastry is crisp and golden, and the filling is bubbling. Rest for 30 minutes before serving.
Tags:
the pie project
pie
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kirsten
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