Thursday, 9 August 2012
Are you enjoying the end of a lovely blueberry season as much as I am?
Two years ago this blueberry pie recipe was making it's way around the blogs I was reading. People were raving about how amazing it was. And the trick was that part of the blueberries were cooked (giving you the amazing depth of flavour you get in a baked blueberry pie) and then uncooked blueberries were folded into the cooked mix (giving you the tart, juicy, incredibly fresh flavour you get in those blueberry tartlets). To me that sounded like the best of both worlds. But by the time I had some time to give it a go all I found were super expensive blueberries from Namibia (or wherever they grow blueberries in the winter). And then I forgot about it. Until I was confronted with boxes upon boxes of blueberries. I tried to trace down the blog where I first read about the recipe but I was unsuccessful but I found the post things seem to have originated from (on Shockingly Delicious). And then I changed everything....
I used Elana's gluten-free tart crust recipe but if you don't like almonds, just make a standard one or buy one. For the filling I used ground chia seeds as a thickener because I read about that the other night and wanted to give it a go, but if you can't find any or if you don't like them, the original recipe uses cornflour so just follow that recipe. And lastly, I used agave syrup and stevia as my sweeteners but if you want to use sugar, again, have a look at the original recipe.
Half Baked Blueberry Pie
-Elana's Tart Crust (from Elana's Pantry)
200g Almond Flour
1/2 tsp Sea Salt
2 tbsp Coconut Oil
150 ml Water
3 tbsp Chia Seeds
1/4 tsp Salt
1/4 tsp Cinnamon
Stevia (equivalent to 2 tsp sugar, I find when I use more it becomes too sweet)
1 tbsp Agave Syrup
1 tsp Vanilla Extract
2 tbsp Lime Juice
To make the crust:
Preheat your oven to 165˚C.
Mix all ingredients together. Elana suggest pulsing them in a food processor. I ended up kneading the mix together with my hands because I only have one of those hand blender sticks and while they're amazing for lots of things - pulsing dry ingredients is not their forte.
Pat the dough into a 23cm/9inch flan dish and bake for 10-15 minutes (mine needed the whole 15 minutes).
Allow the pie crust to cool before you fill it.
To make the blueberry filling:
Mix the water, chia seeds, salt, and cinnamon in a saucepan and bring to a boil. Add 250 g of the blueberries and and heat until the blueberries are heated through. This shouldn't take more than a couple of minutes. Next you need a hand blender stick or a blender that is ok with high temperatures. Blend the mixture until it is smooth. By doing this you not only get a really pretty filling for the pie but, in my opinion, more importantly the chia seeds end up broken down into little pieces and you are less likely to have chia seeds stuck to your teeth after eating the pie :)
Add the stevia, agave syrup, vanilla extract and lime juice, then fold in another 150 g of the blueberries.
Pour the blueberry mixture into the cold pie crust and distribute the blueberries evenly within the mix. Top with the remaining blueberries (100g), cover with cling film, and refrigerate for a few hours. This allows the filling to become slightly less liquid.
When you are ready to serve the pie, allow it to come back to room temperature and then serve it with sour cream, ice cream or whipped cream (can you detect a trend here?). We had it with sour cream at our lab lunch today and I was a big fan of that combination.
I hope you have a fantastic end of your week!