I’ve loved blueberries my entire life. I’ve loved blueberry well before I even ever knew they were linked to antioxidants, superfoods, health and longevity of life.
I simply have loved blueberries from the time I was a small child because they taste amazingly delicious and when I was growing up you had to wait all year long for blueberry season (July-August) to be able to enjoy them (now of course you can buy flavour-less blueberries off season).
I usually eat my blueberries with plain organic yogurt and I’ll also add a handful of blueberries in my morning shake (aka my breakfast smoothie).
I also quite enjoy blueberries in my salads and blueberry muffins are the end of me (of course, we’re talking about healthy blueberry muffins bought at the natural health baker because regular muffins are filled with so many ingredients I just don’t want to put into my body).
I don’t think I’ve ever eaten blueberry pie … not even when I travel to France, but I was surfing the net today and landed on this amazing French blueberry pie created by Alysha, editor (and obvious food lover) at Savory Notebook.
From the photos below (which are from her site) you can see there is a lot of love in this pie and I can just imagine eating it on a warm Sunday afternoon with a bit of crème fraiche (fresh whip cream) on the side and a macchiato (espresso with a shot of hot milk) with some dear friends! I don’t about you, but that’s a little piece of heaven for me.
This post was published on Alysha’s site last year … so it’s not new … but really, a blueberry pie is always a good recipe to have on hand.
I really enjoyed reading about how this French blueberry pie is made of blueberries picked from a local farm! Hurry for berry picking at a local farm.
I’m not going to make you wait one second more and I will share this incredibly delicious looking blueberry pie with you (this recipe is from the Essential Baker by Carole Bloom ):
French Blueberry Pie
1 1/4 cup all purpose flour 1/4 cup stone-ground fine yellow cornmeal (Alysha used a coarser white corn grit, pulsed it in the food processor with the flour and it worked just fine) 2 teaspoons granulated sugar 1/4 teaspoon salt 4 ounces (8 tbsp) butter, softened (Alysha kept hers chilled as you do for a regular pie crust) 1 tablespoon heavy cream 2 to 3 tablespoons ice water
3 cups fresh blueberries (or other berry) rinsed and dried 2 tablespoons granulated sugar 1 ounce (2 tbsp) butter, chilled 1 tablespoon heavy cream 2 teaspoons granulated sugar
1. In the work bowl of a food processor fitted with the steel blade, combine the flour, cornmeal, sugar and salt. Pulse briefly to blend. Cut the butter into small pieces and add to the flour mixture. Pulse until the butter is cut into very tiny pieces, about 30 seconds. The texture should be sandy with very tiny lumps throughout.
2. With the food processor running, pour the cream and 2 tbsp of the ice water through the feed tube. Process until the dough begins to hold together. Turn off the food processor, remove the top, and feel the dough. If it holds together, it is done. If it is still crumbly, add the remaining tablespoon of ice water and process briefly, then check again.
3. Turn the pastry dough onto a large piece of plastic wrap. Shape into a flat disk and wrap tightly in a double layer of plastic wrap. Chill in the refrigerator until firm before using, about 2 hours. When ready to bake, remove the dough from the refrigerator and let sit for 11-15 minutes to become pliable.
4. Place the berries and 2 tbsp granulated sugar in a mixing bowl and toss together to distribute evenly. Taste the fruit to see if it needs any more sugar.
5. Center a rack in the oven and preheat to 375 degrees F. On a smooth flat surface, roll out the pastry dough between sheets of lightly floured waxed or parchment paper to a large circle, 11 to 12 inches in diameter. Carefully peel the paper off the top of the dough. Brush excess flour off the dough, then loosely roll the pastry dough around the rolling pin without the bottom piece of paper. Place a parchment lined baking sheet directly beneath the rolling pin and carefully unroll the pastry dough onto the baking sheet.
6. Mound the sliced berries in the center of the dough circle, leaving a 2 1/2 to 3 inch border all around. Cut the remaining butter into small pieces and distribute evenly over the berries.
7. Fold the border up so that it partially covers the berries. It will naturally form pleats as it is folded. Brush the dough with the cream, being careful that it doens’t run down the sides and under the galette. If it does, wipe it up because it can cause the bottom of the galette to burn. Gently lift up the folds of the dough and brush under those areas with cream, then replace the folds. Evenly sprinkle the sugar over the dough border.
8. Bake the galette for 30 to 35 minutes, until light golden. Remove the pan from the oven and transfer to a rack to cool. Cut the galette into pie shaped wedges to serve.
>>> Here’s the original post with the recipe and photos from Alysha’s web site: Savory Notebook
>>>> If you make this recipe and you get a lot of compliments, please do come back to the site and let us know about it!