Warm and laced with cinnamon, honey and nutmeg, this pie is a delicious treat hailing from North America.
I’m not much of a baker.
Maybe it’s the technical aspects, or just getting covered in flour, but I prefer cooking savoury over sweet or baking. But sometimes I see something too delicious to resist — and this pie which featured in the July 4 edition of Gourmet Live on my iPad caught my eye instantly.
Blueberries? Sour cream?? Yes please.
The crust is much fussier than my mom’s recipe I’ve always made — but I decided to have a go at making this recipe, and can I say? — it paid off. The resting time and glazing of the crust took it to a dimension my old pies had never been. I was so wary of pre-cooking the crust as well (at least for as long as the recipe said). 25 minutes of pre-cooking?? That had ended in disaster for me before. But again, it turned out glazed, golden and flaky.
For the pie crust:
1 1/8 cups flour
1 tsp sugar
1/4 tsp salt
6 1/2 tbsp cold butter, cut into bits
For the pie crust glaze:
1 egg white & 2 tsp sugar whisked together into a light foam
For the custard filling:
3 tbsp sugar
1/4 tsp cinnamon
1/8 tsp salt
Pinch of nutmeg
1 cup sour cream
1/4 cup honey
1/4 cup sugar
2 cups blueberries
For the pie crust:
Sift the dry ingredients into a bowl, then blend in the cold butter bits (or work with your fingers) until the mixture resembles fine bread crumbs. Add 3 or so tablespoons of ice-cold water, or enough to make the mixture come (gently) together into a dough. Do not overwork it. Shape it into a ball, wrap it in cling wrap or baking paper, and let it rest in the fridge for at least 1 hour.
Roll the pasty dough out into a large circle on a lightly floured surface. Lift the dough circle carefully over a rolling pin and lay it into a 9 inch pie tin, draping excess over the sides. Let the dough rest (do not yet press it into the pie tin) for 10 minutes. Now you can press it firmly into the tin, and trim excess, leaving about an inch of overhang around the pie. Crimp the overhanging dough to form a decorative rim and chill in the fridge for 30 minutes.
Line the shell with baking paper then fill the bottom with uncooked rice or beans (to weight it down). Bake the shell in the lower third of your oven at a high heat (around 200c — check your oven) for 10 minutes. Remove the beans/rice and paper and brush the whole pastry with the egg/sugar glaze. Reduce the heat to around 180c and bake the shell for a further 15 minutes until it is golden.
For the blueberry sour cream custard:
Toss together the sugar, salt, spices and blueberries in a large bowl. In a small bowl beat together the eggs, sour cream, sugar and honey. Add the custard mixture into the blueberries and fold until combined. Pour the filling into the pie shell and bake in a slightly cooler oven (160c or so) for 1 hour (or until the centre is set– though it will be jiggly.) Give the pie time to set and cool a little, then serve warm.