You might be tempted to eat this entire blueberry pie all in one go. In fact, this recipe from Lorraine is so good I have made it twice.
Head straight on to the Recipe For ♥ Blueberry Pie ♥
We have extremely strict financing laws in South Africa. It is up to the company providing you with a loan to ensure you can afford it. And to do the affordability test they rely on a central database that contains all of your financial information. I recently applied for car finance and the first stage is the affordability test. This came back showing I owed a large amount on my one card. The amount showing as outstanding was for my foreign exchange purchase in the middle of April. This was eight weeks later, and not only had the amount been settled in full, the following month’s statement had already been received. And that too had been settled. In fact, the only amount due was the charge I had made the previous day. What did not show up on their report was an outstanding amount 3 times more than that one.
Be inspired to make ♥ Blueberry Pie ♥ #LavenderAndLime Share on X
This is a clear explanation as to how people can get multiple loans all at once that they really cannot afford. Once we had shown proof of having paid the amount, the financing was approved. Dave and I decided on the Hyundai Kona. This is my 6th Hyundai in 14 years and the service we get from our local dealer is amazing. I test drove the car on the Tuesday and Dave and I sat down with the dealer principal to work out a deal. We decided to think about it and after careful consideration we knew it was the right thing to do. On the Wednesday afternoon Dave confirmed the purchase and when I went in on Thursday to speak to the financing person, my car was ready and waiting for me. I collected it on the Monday, having decided to wait for them to do the licensing.
Click on the links for conversions and notes.
Blueberry Pie
Ingredients
for the pie filling
- 700 g frozen blueberries
- 140 g fructose, sifted
- 35 g cornflour, sifted
- 1 mandarin, zest only
- 2.5 mls ground cinnamon
for the pastry
- 365 g flour, plus extra for dusting
- 8 g fructose
- 225 g salted butter, cubed, plus extra for greasing
- 60 mls fridge water
for the pie
- 1 egg yolk, beaten
Method
for the pie filling
- Place the blueberries into a sieve and place the sieve over a bowl
- Set aside to defrost completely
- Place the fructose, cornflour, zest and cinnamon into a bowl
- Mix to combine and set aside
for the pastry
- Place the flour and fructose into a stand mixer with a paddle beater and beat for 10 seconds to combine
- add the butter and beat until breadcrumbs form
- Pour the water in and beat just until a dough forms
- Turn out onto a lightly floured surface and gently shape into a ball
- Wrap in cling film and refrigerate for 30 minutes
- Lightly dust your worktop and rolling pin with flour
- Take a third of the dough and roll out to 2mm thick
- Using your chosen pie dish as a template, cut out a circle for the top of the pie
- Place onto a sheet of baking paper and refrigerate until needed
- Roll the rest of the dough out into a circle, bigger than your pie dish, 2mm thick
- Gently place the dough into a lightly greased pie dish and trim the edges, leaving a slight overhang
- Place into the fridge while you preheat the oven to 200° Celsius
- Dock the bottom of the pastry and blind bake for 20 minutes
- Remove the baking beans and bake for a further 5 minutes
- Remove from the oven and set aside to cool completely, and then trim the pastry to neaten the edges
for the pie
- Tip your blueberries into the dry ingredients and stir gently to coat the berries
- Pour into the prepared pastry shell, distribute evenly and remove your pastry disc from the fridge
- Use a cutter to cut out random shapes, not too close to the edges, or each other and set them aside
- Egg wash the edges of the pastry shell and place the dough circle on top, pressing the edges together
- Egg wash the top of the dough and place your cut out pieces on top to make a pattern, egg washing them after you have stuck them on
- Place into the fridge while you preheat the oven to 190° Celsius
- Bake the pie for 60 minutes, on a baking tray in case any liquid bubbles out
- Remove from the oven and leave to cool completely before cutting
Take a look at what was posted on Lavender and Lime July 15:
-
- 2015 – Updated Interview With Sarah Graham
- 2013 – Avocado Chocolate Mousse
- 2012 – Presto Pasta Nights 222 Round Up
- 2011 – Crème Brûlée
Looks delicious, Tandy! I always love Lorraine’s recipes 🙂 And I adore blueberries!
I make a lot of Lorraine’s recipes 🙂
That certainly looks delicious..
Thank you Lisa 🙂
I cannot wait to make this pie! Blueberry and pumpkin are my 2 favorites. But I specifically like how you are using frozen blueberries for this recipe~ we try and freeze 10-20 pounds of blueberries each year for winter! My own bushes are doing well now and we picked our first harvest today~ but we ate those!
Nothing better than eating the first harvest!
If I can find frozen blueberries at Woolworths, I am going to make this, Tandy. Our finance laws help but they are not infallible. Any law is only as good as the people involved in implementing them.
I saw frozen blueberries at Pick N Pay yesterday so you should be able to find them 🙂