It’s something about a rustic homemade pie freshly baked from the oven. The smell and buttery aroma fills the entire house (if you’re staying in a open plan kitchen like me). Hhmmm…. yummy. The anticipation that tell you, “it’s almost ready”. This all started with my Blueberry pie cravings.
I love to buy fruits in bulk during its season and freeze them, store them. So that I can still enjoy them when the season is over. Blueberries especially freeze really well. So, what to do with frozen blueberries and leftover frozen sweet pastry dough? It screams blueberry pie to me.
This is really handy for any last minute dessert cravings (like me) for to whip up a quick dessert for a dinner party.
For the sweet pastry dough recipe, you can find it in my previous Tart Au citron post.
Recipe for blueberry pie filling:
About 2-3 cups of frozen blueberries
3 table spoons of vanilla sugar
2 tablespoon of regular white fine sugar
juice of half a lime
teaspoon of cornstarch with water (mixed to a slurry)
1. all the blueberries and sugar in a saucepan on a low to medium heat for approximately 3-4 mins (the heat and sugar will cause the fruit to bleed out its juice)
2. once the blueberries have soften and broken down slightly and all the sugar has melted, add the cornstarch slurry slowly bit by bit till the blueberry sauce thickens
3. turn up the heat till the sauce bubbles again to remove any raw flour taste.
4. lastly when the blueberry mixture has cooled, squeeze in the juice of half a lime to create a perfect balance of sweetness and tartness.
The blueberry pie filling is ready to use. You can also use the blueberry filling for blueberry cheesecakes, fruit tarts (on top of pastry cream).
And I got my blueberry pie cravings settled.