Blueberry Pie

Blueberry Pie

An easy to make, lightly baked blueberry pie filled and finished with almonds for that extra special touch. Bursting with juicy blueberries that sit on a beautifully flaky pie crust , our homemade blueberry pie is a heavenly dessert. Best served with a wonderfully warm side of homemade custard.


Step 1
  • Combine flour, sugar, and butter into a gritty dough by hand, or in a food processor. Take away about 150g and save it for the topping. Add the water and work quickly together.
Step 2
  • Push the dough into a pie dish, about 24 cm in diameter. Prick with a fork. Leave it in the fridge for about 30 minutes. Heat the oven to 225 °.
Step 3
  • Cook the pie case in the middle of the oven for about 5 minutes. Mix the blueberries with the caster sugar and potato flour. Put into the pie case.
Step 4
  • Mix the saved dough with flaked almonds and sprinkle with berries. Bake the pie in the lower part of the oven for about 20 minutes. Let it cool.
Step 5
  • Beat the cream. Beat in the egg yolks, caster sugar and vanilla sugar. Serve with the pie.

Pick fresh berries that are plump, sweet and juicy for this recipe.


Allow the pie to cool for a good amount of time to avoid serving a runny blueberry pie.


Wheat flour
180 g
Caster sugar
40 g
125 g
1 tbsp
Almonds Flakes
30 g
½ litre
Caster sugar
40 g
Potato starch
½ tbsp
For Serving
Whipped cream
200 ml
Egg yolks
Caster sugar
2 tbsp
Vanilla sugar
1 tsp