Fresh plump blueberries are in season and that means it's time to use them. My contribution to your blueberry-mania would be this blueberry pie with custard and caramel sauce. Believe me, it's a tasty treat!

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The mix of the sweet blueberries, the tart cream and the sweet caramel is heavenly.


Serves 6
1 1/3 cups plain flour
2 tablespoons sugar
1 stick butter, in pieces
1 egg
1 tablespoon cold water
2 cups mascarpone
1/2 cup powdered sugar
1 tablespoon grated lemon zest
2 cups blueberries


1 cup light brown sugar
1 stick butter
1/4 cup cream
1 teaspoon vanilla extract
1 pinch of salt

  1. Start with the crust.
  2. Preheat the oven to 350ºF.
  3. Place flour, sugar and butter in a food processor and blend until mixture looks like breadcrumbs.
  4. Add the egg and cold water and blend until it all comes together.
  5. Wrap in plastic and and refrigerate for 1 hour.
  6. Press the cold dough into a greased (round or square) 9-inch pie tin.
  7. Trim the edges with a knife.
  8. Prick the base with a fork.
  9. Bake until golden.
  10. Cool on a wire rack.
  11. Mix together mascarpone, powdered sugar and lemon zest and fill in the pie crust.
  12. Sprinkle with blueberries.
  13. For the sauce: Combine brown sugar, butter, cream, vanilla and salt in a small saucepan over medium heat.
  14. Cook, stirring, until thickened.
  15. Pour over pie and serve.


Photography by Frances Janisch

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