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Crumble Blueberry Pie With Cardamom
A delicious Summery pie with bursting blueberries and a touch of cardamom for a fresher flavor.
Blueberry, Cardamom, Pie
9 inch pan
2 and ¾ cups + 2 tablespoons
All purpose flour
(I use 00 flour) - 360 g
2 sticks* MINUS 2 tablespoons
Cold unsalted butter
200 g (*american stick)
Fine table salt
Crumble (to add to the dough):
⅓ cup + 1 tablespoon
80 g (use flour for a thicker filling)
Zest from ½ lemon
Vanilla ice cream
Add flour, sugar, butter, egg, salt and vanilla extract to a food processor, then pulse until you get a nice malleable dough.
Flatten it with your hands, cover with plastic wrap and let it chill overnight or for about 30 minutes. I made it chill overnight.
The day after, take the dough out of the fridge and, if it's too hard, let it soften until malleable.
Take approximately ⅔ of the dough and roll it out on a slightly floured surface (use parchment paper if it's too sticky, but it shouldn't) - Set aside the remaining ⅓ of crust.
Transfer it into a pie pan lined with parchment paper. Crimp the edges of the crust then place it in the fridge while preparing the filling.
Preheat oven at 200° C (392°F).
For the filling:
Into a bowl, combine blueberries, sugar, cornstarch, lemon zest and cardamom powder.
Add it to the pie crust.
Into a bowl, combine the remaining pie crust (which should be way softer and malleable at this point) with brown sugar and oats. It has to be crumbly but not too much.
Add the crumble to the pie then bake for 25 minutes.
Lower the temperature to 185°C (365°F) and bake for 20 more minutes. If it becomes too dark on the surface, cover with foil and keep baking.
Let it cool down so the filling thickens, then serve with ice cream.
© Roberta Dall'Alba - Healthy Little Cravings