Three Cultural Versions Of The Iconic Blueberry Pie
By George and Linda Meyers,
Every country has their own version of blueberries with dough or crumble so we thought we would compile three recipes for you to try and see which you prefer!
American Blueberry pie with crumble topping
Store bought or your favorite pie crust recipe. Place in bottom of pie pan to cover sides.
4 cups blueberries
1/3 cup brown sugar
3 Tablespoons of flour
1 teaspoon of cinnamon
1 teaspoon lemon juice
1/4 cup flour
1/4 cup rolled oats
1/3 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
Toss blueberries, brown sugar, flour,cinnamon and lemon juice together and place in crust.
Whisk flour, oats, sugars and cinnamon together for topping and evenly spread on top of blueberry mixture.
Bake for 50 minutes or until golden brown at 375.
Serve with ice cream! Better make 2 they are that good!
Italian Blueberry Crostata
300 grams flour
100 grams powdered sugar
100 grams of butter
3 egg yolks
Blend by hand by pressing the butter into the ingredients quickly. Press dough into a shallow pie or crostata dish reserving a small portion for lattice topping.
1 1/2 cups fresh blueberries
2 1/2 tablespoons sugar
1 tablespoon flour
1/4 teaspoon cinnamon
Fill crust with blueberry mixture, top with lattice and bake at 375 until lightly golden.
French Blueberry Tart
2 cups all-purpose flour
1/2 cup unsalted cold butter.
1/4 cup cold water with a pinch of salt
400g fresh blueberries
3 tbsp heavy cream
2 egg yolks
2 tbsp sugar
2 tbsp powdered sugar
Combine the flour, salt and butter in a large bowl and mix, until crumbly, but small bits of butter are still visible. Slowly add in 50ml of cold water, and keep mixing until ball of dough forms, that isn’t sticky. Wrap in a plastic film and refrigerate for at least 15 minutes.
Whisk together the egg yolks and heavy cream, until combined.
On a floured working surface, roll out the dough to a 12-inch circle (4-5mm thick) and lay it into your 9-inch tart pan (previously greased and floured). Cut the excess off, around the edges. Poke the bottom of the crust with a fork.
Evenly scatter the blueberries onto the crust. Pour the egg yolk-heavy cream mixture over top. Sprinkle with sugar.
Bake for 30 minutes at 375, until the crust is golden brown.