Blueberry pie from Alsace

Name: Blueberry pie from Alsace
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: European, American
Ingredients: 2 cups (250g) all-purpose flour 1/2 cup (115g) butter. Unsalted, cold A pinch of salt 1/4 cup (50ml) cold water (approximate); 400g fresh blueberries, washed and dried 3 tbsp (43ml) heavy cream 2 egg yolks 2 tbsp sugar 2 tbsp icing sugar

1 step

Prep:1hCook:30min

This simple blueberry pie is a typical late-Summer dessert from Alsace and the Vosgian Valleys, in the Eastern part of France. As a kid, I spent quite a few August months in Alsace, near Strasbourg. And I have the fondest memories of eating slab after slab of this delicious blueberry pie, wedged on a bench in my friends’ grandparents backyard, which was bursting with blueberry bushes and mirabelle trees (the local plums, used in another popular pie). For accuracy, I should lay down now that this pie is sometimes know…

Updated at: Thu, 17 Aug 2023 12:56:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories290.9 kcal (15%)

Total Fat14.6 g (21%)

Carbs36.5 g (14%)

Sugars10.3 g (11%)

Protein4.5 g (9%)

Sodium35.1 mg (2%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

250gall-purpose flour

½ cupbutter Unsalted

salt

¼ cupwater

400gfresh blueberries

washed and dried

3 Tbspheavy cream

2egg yolks

2 Tbspsugar

2 Tbspicing sugar

Instructions

Step 1

Instructions Start with the crust. Combine the flour, salt and butter (cut into small cubes) in a large bowl and mix between your fingers, until crumbly, but small bits of butter are still visible. Slowly add in 50ml of cold water, and keep mixing until your get a homogenous ball of dough, that isn’t sticky. Wrap in a plastic film and refrigerate for at least 15 minutes. Pre-heat your oven to 390°F (200°C) In a small bowl, whisk together the egg yolks and heavy cream, until combined. On a floured working surface, roll out the dough to a 12-inch circle (4-5mm thick) and lay it into your 9-inch tart pan (previously greased and floured). Cut the excess off, around the edges. Poke the bottom of the crust evenly with a fork (10-12 pokes). Evenly scatter the blueberries onto the crust. Pour the egg yolk-heavy cream mixture over top. Sprinkle with sugar. Bake for 30 minutes, until the crust is golden brown. Sprinkle icing sugar over the top, and enjoy warm or at room temp.

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