This is an indulgent dish that never fails to please. It's also a great one for using up lot's of ingredients that you have around your kitchen. So let's get started!
Ingredients
CRUST
- 1 tablespoon granulated sugar
- 1 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup chilled unsalted butter cut into small cubes
- 1 egg
FILLING
- 7 cups blueberries divided, 3-4 pints
- 1/4 teaspoon salt
- 1/2 cup crushed lotus biscuits
- 2/3 cup granulated sugar
- 1/2 teaspoon lemon zest
- 1/4 cup cornstarch
TOPPING
- 1/2 cup raspberries and strawberries total
- 3/4 cup heavy cream
- 3 tablespoons powdered sugar
- 1/4 teaspoon pure vanilla extract
Method
CRUST:
Use a large bowl and combine the flour, sugar and salt. Next add butter, and using a pastry blender or your fingertips work the butter into the flour until the pieces of butter are the size of a small pea.
Sprinkle in 2 tablespoons of water and stir to combine, trying to work the dough as little as possible. If the dough still seems dry add another tablespoon of water and mix until a dough has formed.
Form the dough into a disc and cover (you can use a plastic wrap). Refrigerate for about 30-45 minutes.
On a lightly floured surface, roll out dough into an approximately 12-inch circle. Transfer the dough into a 9 1/2 inch pie dish and crimp or fold the edges. Place in the freezer for 10 minutes.
Preheat oven to 180 C. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20-25 minutes.
Remove the parchment and pie weights from the crust and brush the crust lightly with beaten egg (this will prevent the crust from getting soggy after the blueberries are added). Return the crust to the oven (without the parchment or weights) and bake for an additional 5 minutes. At this point the crust should be completely cooked and golden brown. Set aside to cool down.
FILLING:
Reserve 1/2 cup blueberries for topping, set aside. In a medium saucepan over medium-high heat, combine the orange juice, sugar, lemon zest, and salt, stirring, until the mixture comes to a boil and the sugar has dissolved.
Add the remaining 5 1/2 cups blueberries. Stir in the cornstarch and bring to a low boil. Stir constantly, gently mashing some the berries with the back of a spoon until broken down and thickened about 2 minutes.
Remove from heat and cool slightly. Spoon the filling into the pie crust and refrigerate until set, at least 4 hours or up to a whole day.
TOPPING:
Before serving use a hand mixer snd whip the heavy cream, powdered sugar and vanilla until soft peaks form. Spread the whipped cream onto the center of the pie, leaving a 1 inch border around the outside. Top with fresh berries. Then Enjoy!