Chocolate Blueberry Pie
Author: The Bearded Baker
Prep time:
Cook time:
Total time:
Serves: 1 pie
- **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
- Preheat the oven to 180°C(160°C fan assisted) and place a baking sheet in the oven to heat with it.
- Start with the shell by combining the flour, cocoa powder and salt in a medium bowl.
- In the bowl of a stand mixer, cream the butter with the confectioner's sugar.
- Add the dry ingredients then the egg yolk and cream. Combine into a dough.
- Wrap in cling film and chill in the fridge for 30 minutes.
- Roll out to the thickness of a £1 coin and transfer to a pie dish. Crimp the edges but leave some overhang.
- 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.
- Pour into the prepared pie case.
- Place on the pre-heated baking sheet in the pre-heated oven and bake for 45 minutes.
- Remove and allow to cool completely before serving, this will allow it to set.
- Serve dusted in icing sugar, with extra chocolate shaved on top and cream or ice cream.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/pastry/pies/chocolate-blueberry-pie/
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