To say ‘this post has been a long time coming’ is an understatement. I know, I know!
I’ve been redesigning the MVK website for what felt like half a lifetime. Long story short, redesigning a website from scratch comes with a lot of decision making and that’s most definitely not my strong suit.
But finally (FINALLY!) it’s up and running again and I’m back with lots of fresh content: exciting new recipes and plenty of other fun stuff.
And since it’s mid August, what better way to celebrate the relaunch than with a lip-stainingly juicy blueberry basil pie, still perfectly sliceable of course.
If you’ve never tried adding basil when baking with blueberries, you’re in for a treat! It’s a match made in heaven, a herby twist to one of the most loved pies in the world.
I’ve really gotten into baking pies lately. Believe it or not, in Germany pies aren’t really a thing. (I know… what?!)
I grew up with cakes, tarts, cookies and lots of other sweet delicacies but pies always belonged in cheesy Hollywood movies and British baking shows.
Since moving to England though, I’ve attempted my fair share of pies and instantly fell in love with the British baked dish.
And then a while ago someone told me to try making the pie crust dough in a food processor instead of with a fork and my hands. And who would have thought… It really does make all the difference: A fruity blueberry basil filling in a buttery flaky pie crust. It’s the perfect summer treat.
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- 350 g flour
- 1 tsp salt
- 1½ Tbsp sugar
- 250 g cold margarine
- 4-6 Tbsp ice water
- 900 g blueberries
- 75 g sugar
- 4 Tbsp tapioca starch
- 1 lime, juice of
- 1½ tsp cinnamon
- 1 generous handful basil leaves
- 1 Tbsp soy milk
- 1 Tbsp brown soft sugar
- For the pie crust add half of the flour (175 g), salt and sugar to a food processor and pulse a few times to combine.
- Cut the margarine in cubes and sprinkle them on top of the flour mixture. Blitz until everything starts to come together and forms a soft dough.
- Scrape down the dough from the sides of the food processor and add the remaining flour (175 g). Pulse 4 to 5 times until the mixture starts forming crumbles.
- Transfer the mixture into a mixing bowl, add 4 Tbsp of the ice water and use a spoon to press the mixture into it self until it starts holding together. If it doesn’t hold together add 2 more Tbsp of ice water.
- Now use your hands to carefully knead the dough and separate it into two balls. Don’t over do it, the less you knead it the flakier the pie crust.
- Cover the bowl with a dish towel and place it in the fridge.
- For the filling add half of the blueberries (450 g) and the sugar to a sauce pan on a medium heat. When the mixture starts bubbling turn down the heat and add the tapioca starch, lime juice and cinnamon and whisk until well combined.
- Finely chop the basil leaves and stir the remaining blueberries (450 g) and the basil in the saucepan.
- Take the dough out of the fridge and roll out both balls on a floured work surface.
- Grease a pie dish and transfer the rolled out dough into the dish, leaving about 1 cm hanging over the edge.
- Spoon the blueberry filling into the pie dish and cover the pie with the second rolled out dough sheet. Use a fork to press down the dough along the edge of the pie dish to seal the crust.
- Pop the pie in the freezer for 10 to 15 minutes.
- Pre-heat the oven to 180˚C.
- In a cup mix the soy milk and brown soft sugar and whisk until the sugar is dissolved. Then brush the mixture on the pie crust, carefully slice three cuts in the crust (from the centre outwards) and pop the pie in the oven.
- Bake for 40 to 50 minutes or until the crust turns golden brown.
- Let the pie cool completely before serving. If you let the pie set in the fridge over night the pie filling will hold together beautifully when sliced.
- I served mine with vegan vanilla ice cream. Enjoy!