Blueberry Crumble Pie

Blueberry Crumble Pie

Blueberry Crumble Pie

Blueberry Crumble Pie

Blueberry Crumble Pie

Course Dessert

Ingredients
  

  • 750 g fresh or frozen blueberries
  • ½ cup (130g) caster sugar
  • 2 tbs corn flour
  • 1 tbs vanilla extract
  • cup (35g) almond meal
  • Icing sugar & vanilla ice cream, to serve
  • Pastry
  • 100 g caster sugar
  • 200 g unsalted butter, softened
  • 300 g plain flour

Instructions
 

  • Preheat oven to 180°C Fan .
  • For the pastry, place the sugar and butter in anelectric mixer and beat until pale. Add the flour andbeat until combined. Divide pastry into thirds. Presstwo thirds of the pastry into a 24cm pie tin to coverthe base and sides. Refrigerate for 30 minutes untilfirm. Wrap remaining pastry and refrigerate untilready to bake
  • Line the pie crust with baking paper and fill with pieweights. Bake for 10 minutes, remove weights andpaper and bake for a further 10 minutes.
  • Reduce oven to 160°C Fan .
  • Toss the blueberries with the sugar, corn flour andvanilla. Sprinkle the base of the pie evenly with thealmond meal. Add the blueberries over the top,giving the tin a shake to allow the sugar to sink tothe bottom. Break up the remaining pastry intosmall pieces and scatter over the top of the pie.
  • Bake for 35-40 minutes until golden. Cool slightlybefore dusting with icing sugar and serving with icecream.
Keyword Blueberry Crumble Pie, falcon
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