Deep-Dish Blueberry Pie with Cream Scone Crust

Name: Deep-Dish Blueberry Pie with Cream Scone Crust
Cuisine: American
Ingredients: 400 g unbleached plain flour; 1 tablespoon baking powder; 1 teaspoon fine sea salt; 1 kg fresh blueberries, rinsed and picked over; 2 teaspoons finely grated lemon zest; ½ teaspoon freshly grated nutmeg; ½ teaspoon ground cinnamon; 40 g unsalted butter; Single cream for brushing; 1-2 teaspoons caster sugar; Whipped cream or vanilla ice cream for serving; Whipped cream or vanilla ice cream for serving

Preparation info

Makes one large pie, about
8
servings

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

There isn’t much difference between this pie and what we normally call a cobbler, except that this has much more fruit in relation to the crust. The blueberries have no thickeners added to mar their natural flavour and juiciness, so the filling is quite soupy.

Ingredients

Cream Scone Crust

400 g unbleached plain flour
1 tablespoon baking powder
1

Europe
Americas
United States
France
Pie
Vegetarian

Method

For the crust, place the flour, baking powder, sugar and salt in a bowl and rub in the butter until fine and mealy. Do not allow the mixture to become pasty. Use a fork to stir in the cream the dough will be very soft. Press the dough together on a floured surface, turn it over on itself several times to make it slightly more elastic, and wrap in clingfilm. Set aside.