My blueberry pie obsession

My blueberry pie obsession

My blueberry pie obsession


I love to cook with my dad because when I grow up, I’m going to have to learn how to cook, so my dad is teaching me. Another reason why I love to cook with him is because he is a great chef, and he taught my mum how to be a great cook and that explains why he is the best at cooking.

Blueberries are one of best in the fruit group because I love the color purple 😊. Why are we using blueberries? It is because Blueberries are low in calories and fat, and yet they still provide a fair amount of healthy fiber. Blueberries mainly consist of 14% of carbs, 84% of water, and small amounts of protein and fat. My dad is a champion on healthy eating and is constantly educating my brothers and me while he encourags us to eat different colored fruits and vegetables.

For the British Pie Week, I have worked with my dada and my favourite Ba on the recipe below. Do try it with either a scoop of ice cream or warm custard. It is delicious.

By Bethany and my dada, The Taste Magician.


The pie filling

  • ¾ cup granulated Sugar
  • 3 tbsp Corn starch
  • ¼ tsp Salt
  • ½ tsp ground Cinnamon
  • 4 cups of fresh or frozen Blueberries
  • 1 tsp grated rind of Lemon
  • 2tsp Lemon juice

The pastry case:

  • 320gm plain Flour
  • 1 tsp Salt
  • 90gm unsalted Butter
  • 50gm Vegetable spread
  • Ice water if needed
  • 1 Egg and a few drops of milk for the egg wash on the pastry


  • Preheat oven to 375 degrees f [190 degrees c]
  • Mix all the ingredients in the pie filling with the blue berries. Keep aside.
  • Mix the flour, salt, butter and the spread till it forms a crumb and then knead with a little water for about 10 minutes till it comes together and forms a semi soft dough. (use water sparingly if needed) Chill for 30 minutes.
  • Line a pie dish with pie crust, keep it refrigerated for another 10 minutes.
  • Pour the berry mixture into the crust. Cut remaining pastry into 1/2 – 3/4-inch-wide strips, and make a lattice top. Crimp and flute edges. Egg wash.
  • Bake pie on lower shelf of the oven for about 50 minutes or until crust is golden brown.
  • Let it cool for a bit, then pour warm custard and enjoy…

And, viola your pie is ready for all to dig in.


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