Blueberry Pie

Blueberry Pie
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Prep Time
1 hr 50 min
Cook Time
20 min
Prep Time
1 hr 50 min
Cook Time
20 min
For Yeast Starter
  1. 100 ml lukewarm water
  2. 1 tsp caster sugar
  3. 1 tbsp dried yeast
For Dough
  1. 100 ml milk
  2. 50 g softened butter
  3. 1 egg
  4. 2 tsp vanilla extract
  5. 6 tbsp caster sugar
  6. 1/2 tsp salt
  7. 2 tbsp olive oil
  8. ~500 g plain flour
For Filling
  1. 250 g blueberry jam
For Crumble Topping
  1. 1 tbsp butter
  2. 3 tbsp plain flour
  3. 1 tbsp caster sugar
  4. 1 egg for brushing
  1. In a large jug, mix together 100 ml water, sugar and dried yeast. Cover, set aside for 10 minutes, then whisk again.
  2. In a mixing bowl, combine all ingredients for the dough except for the flour.
  3. Stir in the yeast starter.
  4. Gradually add the flour. Knead an elastic, non-sticky dough. It will take ~10 minutes. Cover with a wet kitchen towel. Keep in a warm place for about 1 hour.
  5. Divide the dough in 2 pieces - one is a bit bigger than another.
  6. Roll the bigger piece ~1 cm thick. Place it in a greased baking tin.
  7. Spread over the jam.
  8. Roll the smaller piece ~7mm thick. Cut in long strings about 2 cm width and top the pie.
  9. Cover with a wet kitchen towel and let it rest for ~15 minutes.
  10. Meanwhile, make crumble topping. Mix together butter, flour and sugar and make crumbles using your fingers.
  11. Beat up the egg in a separate bowl, brush the top of the pie then sprinkle over the crumbles.
  12. Bake for 20 minutes in a preheated to 180C oven.
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