Happy π-day everyone! I can’t believe it’s been so long since I last posted a pie recipe, shame on me! Even more because pies are my favourite thing to bake.
This pie is a combination of an American classic, the blueberry pie, and a southern Dutch pie.
Honestly, I think I’ve found a new favourite!
- 500 gr blue berries
- 250 ml black berry juice
- 100 gr sugar
- 30 gr starch
- 1 tbsp water
- Coarse sugar to sprinkle on top
Find my recipe for Limburgian pie dough here!
Prepare the dough as instructed here.
Preheat the oven to 180°C
Remove the dough from the bowl and shape it into two smaller balls. Knead one ball and roll it out into a disk that’s big enough to cover the whole pan. Cover the pan in dough and roll the pin over the pan to remove the excess dough, then put a few holes in the dough so air bubbles can escape.
Sprinkle breadcrumbs inside the pie shell, fill it with the chilled berries and set aside.
Roll out the second ball of dough big enough to cover the pie.
Onto the lattice cover! Any other shape will do! Be creative! Try something pretty you saw! Simply cover it with dough! Just make sure there is enough room for the steam to escape. Wet the edge of the pie shell with water or eggwhites and place the cover on top of the pie.
After your pie cover extravaganza, wet the pie crust again and sprinkle with the coarse sugar.
Time to pop it into the oven! Bake for 20-25 minutes until the crust is golden and the filling is bubbly. Remove the pie from the shell immediately and cool on a wire rack.
And here it is! A Dutch-American blue berry pie! Best served with whipped cream or vanilla ice cream.