Last year I was given the Mast Brother’s recipe book and I’ve not made enough from it. I decided to right that and bake one of the more unusual recipes from the book. This came in the form of a Chocolate Blueberry Pie. I love blueberry pies and I’ve put one up on the blog before. Adding chocolate, both to the filling and the pastry, makes this a much heavier and richer pie, but it’s something ideal for a cold winters evenings. Cover it with cream, or have it with some ice cream and you’re on to a winner.

I love chocolate, and I know that posting a chocolate recipe during lent may not be for the best, but hey we don’t all give something up. Off the back of pancake day though I’m always still ready for more chocolate. I’m going to America soon with some friends so I guess I’m getting my body ready for a week of ridiculous food. I’ve even got a giant list of restaurants that I’ve put together with a bunch of bakeries. Even if we ate out for every meal we aren’t there for enough time to actually get through them all. Yes, I’m overprepared.

Bluberries work really well with chocolate, especially once they’ve cooked down into the jammy filling that makes blueberry pies so great. The rich bitterness of dark chocolate plays off the sweetness of the berries well.

Chocolate Blueberry Pie

 

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Prep time

40 mins

Cook time

45 mins

Total time

1 hour 25 mins

 

Author: The Bearded Baker

Serves: 1 pie

Ingredients

• **For the pastry**
• 190g plain white flour
• 6tbsps cocoa powder
• 1tsp salt
• 170g unsalted butter, room temperature
• 30g confectioners sugar
• 1 egg yolk
• 1.5tsps heavy cream
• **For the filling**
• 500g fresh blueberries
• 60g dark chocolate, chopped
• 200g granulated white sugar
• 4tbsps cornflour

Instructions

1. Preheat the oven to 180°C(160°C fan assisted) and place a baking sheet in the oven to heat with it.
2. Start with the shell by combining the flour, cocoa powder and salt in a medium bowl.
3. In the bowl of a stand mixer, cream the butter with the confectioner's sugar.
4. Add the dry ingredients then the egg yolk and cream. Combine into a dough.
5. Wrap in cling film and chill in the fridge for 30 minutes.
6. Roll out to the thickness of a £1 coin and transfer to a pie dish. Crimp the edges but leave some overhang.
7. For the filling, lightly crush a few of the blueberries then toss in a large bowl with the sugar, cornflour and chocolate until it's well combined.
8. Pour into the prepared pie case.
9. Place on the pre-heated baking sheet in the pre-heated oven and bake for 45 minutes.
10. Remove and allow to cool completely before serving, this will allow it to set.
11. Serve dusted in icing sugar, with extra chocolate shaved on top and cream or ice cream.

3.5.3217