Blueberry strawberry pie: berries unite
Nostalgic Thanksgiving with a festive blueberry and strawberry pie recipe. The living abroad homesick cure (or cure to pretty much anything else, yes I’m a doctor…).
Thanksgiving talk is for another time, this is all about pie.
Recipe: Blueberry and strawberry pie
Cooking: Prep – 20 minutes, Cooking 40-55 minutes
- 1/2 cup blueberries
- 700g strawberries (about 3 heaping cups halved)
- 1/2 cup sugar
- 2 tablespoons butter
- juice of 1/2 lemon
- 2 tablespoons flour
- 1 egg (optional for egg wash)
- 1 cup butter
- 1.5 cups flour
- 1/2 cup icing sugar
- Pre-heat oven to 180˚C/375˚F
- Make bottom pastry dough (see below) or use store-bought basic short crust or any crust you prefer.
- Roll out the bottom dough to fit into the pan and up the sides of the pan.
- Bake the pastry in the oven for 5-7 minutes or until a very light golden brown.
- While the crust is cooking cut strawberries in half.
- Add 1/2 cup of sugar to the berries, the juice of 1/2 lemon, and 2 tablespoons of flour, and toss lightly.
- Let pastry cool for a minute or two and place the strawberry blueberry mix into the pan just below the edges of the side, drizzle softly melted butter throughout the top of the pie.
- Roll out the other top pastry dough (see below) and place it on top. If it’s fragile you can place pieces over most of the pie.
- If there are no holes (because you are a perfect pastry roller) slice a few into the top pastry for the pie to breathe while cooking.
- Egg wash the pastry by cracking and beating an egg, using a brush to thinly coat the top pastry with wash.
- Cook for 30 minutes on the bottom rack and another 15 – 20 minutes on the top, or until golden brown.
- Let cool for 30 minutes.
- Bottom pastry: Cut softened room temperature butter into small cubes, add 1/2 cup of butter and 1 cup of flour and mix gently. Once the dough starts to pull together add 1 cold tablespoon of water, which should make the dough more pliable. If it’s still too crumbly you can add a drop more water until it’s a bit more sticky but should not be sticking to your hands.
- Top pastry: Same method as above except use 1/2 cup of flour and 1/2 cup of icing sugar instead of 1 cup of flour. This dough will be slightly easier to maneuver.
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For the full step-by-step recipe click here: