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!
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
Sauce:
1 cup light brown sugar
1 stick butter
1/4 cup cream
1 teaspoon vanilla extract
1 pinch of salt
- Start with the crust.
- Preheat the oven to 350ºF.
- Place flour, sugar and butter in a food processor and blend until mixture looks like breadcrumbs.
- Add the egg and cold water and blend until it all comes together.
- Wrap in plastic and and refrigerate for 1 hour.
- Press the cold dough into a greased (round or square) 9-inch pie tin.
- Trim the edges with a knife.
- Prick the base with a fork.
- Bake until golden.
- Cool on a wire rack.
- Mix together mascarpone, powdered sugar and lemon zest and fill in the pie crust.
- Sprinkle with blueberries.
- For the sauce: Combine brown sugar, butter, cream, vanilla and salt in a small saucepan over medium heat.
- Cook, stirring, until thickened.
- Pour over pie and serve.
TIP:
Photography by
Frances Janisch
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