Last Sunday we headed up to the mountains (Vosges) to pick wild blueberries. We found them, picked them, ate them, brought them home and baked them into a delicious pie… So I would say it was a successful trip!
First we enjoyed a little picnic lunch and I sat in awe at the magnificent view (it snows here in winter and there are several small ski resorts located in other areas of the mountain), then once our bellies were full we got to work. After about 1.5 hours of picking blueberries we had all had enough so we packed up and drove to a restaurant on the top of the mountain (which is 1300 meters above sea level) and enjoyed a piece of blueberry pie for afternoon tea (which was delicious) but I was very pleased when the next night the girls told me that my pie was even better than the one we bought! YAY!
Blueberry picking was not at all like I imagined. We were in a paddock with cows, on a mountain, and I discovered the blueberries grow on the ground on bushes that look like tiny little shrubs or weeds. The blueberries were tiny but full of flavour and colour. Note: Being tall is not an advantage when picking wild blueberries.
I’ve never made a blueberry pie before (I have however, made quite a few mulberry pies from the tree in our backyard. I have lovely [and messy] childhood memories involving those delicious berries!) but since I’ve never really cooked with fresh blueberries I googled pie recipes, had a quick read, then made it all up, tasting it along the way – which is how I cook most of the time.
125g Butter (softened)
1/2 cup Caster Sugar
250g Plain Flour
1 x Egg
Combine the butter and sugar together in a mixing bowl. Add the egg and mix in. Slowly add the flour and mix until a dough has formed. (I just used a wooden spoon for this process but if I was at home I would probably use the electric beaters). Tip the dough out of the bowl and give it a quick knead to ensure all ingredients are combined before rolling the pastry out evenly. Your pastry will need to be rolled out thin enough to cover the base of the pie dish. I used a 24cm pie dish. Line the pie dish with butter and then flour to ensure the pastry doesn’t stick. Cover the pie dish with the pastry and piece the bottom with a fork a few times. I also went around the edges with a fork to make a pretty little pattern. I baked this for about 20 minutes on 180 degrees Celsius (fan forced oven) or until it was slightly brown.
5 cups of fresh blueberries
1/2 cup sugar
1/4 cup water
4 tablespoons cornflour
Put all the blueberries in a saucepan and mix in sugar and water. Stir on heat until sugar is dissolved and blueberries have started cooking and are softening. Once the blueberries are hot they will release juices which will make the mixture quite runny. taste the mixture and make sure you are happy with the flavour. You might need to add a bit more sugar if you want it really sweet! Add in the cornflour one spoon at a time, stirring continuously. The cornflour will thicken up the warm blueberry mixture so keep adding until you have a consistency you are happy with.
Pour the blueberry mixture onto the pastry in the pie dish. It doesn’t need to be baked again but if you want to you can decorate it with strips of pastry like I did (if you have any left) and bake for about 10-15 minutes until cooked. If you want to decorate the top with pastry I would recommend not cooking the pastry as long in the beginning step.
Serve with cream or ice cream.
Bon appetit. x