Easy Blueberry Pie

Blueberry pie is the most simple and quick pie you can bake at home. It is also super good, especially when served with classic vanilla ice-cream.

To make an easy pie filling, we have used Fruttose Blueberry Filling & Topping, provided to us by one of our partners, S&O (Standard and Origin). The Fruttose Blueberry Filling & Topping is made with high-quality handpicked blueberries. It has 60% fruit content and is ready-to-eat and easy to store. It is especially made for baking, and you can make endless baked goods with it like pies, Danish pastries, layer cakes, cupcakes, turnovers etc.

Serving size: 6-7

Ingredients:

For the pie crust 

• 250g flour
• 1/3 tsp salt
• 100g unsalted butter (cold and cut into small cubes)
• 7-8 tbsp ice-cold water

For the filling

• 1 cup Fruttose Blueberry Filling & Topping (chilled)
• 1 ½ tbsp lemon juice
• ¼ tsp lemon zest
• ¼ tsp cinnamon powder
• 1/8 tsp salt
• ¼ tsp ground cardamom

For the topping

• 1 egg
• 1 tbsp water
• 1 tbsp sugar

Instructions:

1. Sift 250g flour and 1/3 salt into a mixing bowl. Then, add 100g unsalted cold butter (cut into small cubes) to the flour. Using your fingers, squish, and mix the butter and flour together until you have a mixture that resembles coarse breadcrumbs. It is important that the butter is very cold when you do this step, to create a flaky pie crust (you can pop the butter back into the fridge for around 5 minutes after cutting it into cubes to keep it cold).
2. Next, gradually add 1 tbsp at a time of the 7-8 tbsp ice-cold water into the flour and butter mixture, while gently mixing and kneading. Keep adding the cold water until you can press the dough into a ball; it’s not going to be as smooth as normal dough, but dry and flaky.
3. Once the dough is mixed enough, roll it into a ball and wrap it tightly with plastic food wrap. Leave it in the freezer for at least 30 minutes to chill and rest.
4. In the meantime, prepare the filling by adding 1 cup chilled Fruttose Blueberry Filling & Topping to a bowl. Then, add in 1 ½ tbsp lemon juice, ¼ tsp lemon zest, ¼ tsp cinnamon powder, ¼ tsp ground cardamom, and 1/8 tsp salt. Mix well and set aside.
5. Once the dough is chilled, take it out of the refrigerator and divide it into two halves, making sure that one half is slightly bigger than the other. Put the smaller dough ball back in the refrigerator.
6. Take the bigger piece and roll it into a circle with a diameter of around 11 inches. Place the dough ball between two sheets of baking paper and roll to prevent the dough from sticking or breaking apart. If your dough cracks while rolling, leave it to thaw at room temperature for around 10 minutes – just don’t thaw it completely, as the dough must be cold for a light and flaky pie crust.
7. Carefully, place in the rolled-out dough in a pie pan. It should be coming over the edges of the pan a little. Pour the prepared blueberry filling into the pan and even out the top with the back of a spoon. Leave it in the refrigerator to chill. 
8. Then, roll out the smaller piece of dough into a 10-inch circle and cut it into stripes of around ½-inches.
9. Take out the pie pan from the refrigerator and make a lattice on top. To do this, first place some strips on the blueberry filling vertically with around ½-inch space in between them. Then, lift alternative strips while the others lay flat. Place a new strip horizontally on one end and fold the lifted strips back down. Lift the remaining vertical strips, placing another horizontal strip below the first one. Repeat lifting and folding until the whole surface of the pie is covered.
10. Fold the dough strips which are over the edges of the pie back and pinch them into the bottom pie crust. Once done, the top of the pie will be in a weaving pattern.
11. Preheat the oven at 190 degrees Celsius for 10 minutes.
12. While the oven heats, make an egg wash by mixing 1 egg with 1 tbsp water in a small bowl. Brush the egg wash on the pie crust with a pastry brush and sprinkle 1 tbsp sugar on top of it.
13. Then, place the pie in the oven and bake at 190 degrees Celsius for around 40-50 minutes until the top of the pie becomes golden in colour and the blueberry filling starts to bubble slowly.
14. Once baked, take the blueberry pie out of the oven, and cool down to room temperature before serving.