| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 20g | 12g | 38g |
| sugars | fibre | protein | salt |
| 16g | 4g | 7g | 0.20g |
If there is one thing that feels like home to me, it’s the sweet, comforting aroma of a perfectly baked Bilberry Pie wafting from my kitchen. Undoubtedly, this quintessential dessert has a unique ability to embody not only my Louisiana roots, but also my French lineage.
A Sweet Fusion of Cultures
Every time I prepare the Bilberry Pie, I’m reminded of the beautiful mingling of Creole richness and French finesse in my family’s culinary history. It’s not dissimilar to the classic blueberry pie, but uses a lesser-known fruit, the bilberry, offering a unique combination of sweet and tart flavors. These tiny berries are bursting with antioxidants, known to boost heart health and improve vision – a delicious way to intertwine tastes and health benefits. You might also find it similar to a French tarte aux myrtilles, a testament to the seamless way this dessert brings together both parts of my heritage.
Perfect Pairings
So, what might one serve with this Bilberry Pie? Well, if we stick to playful interpretations of traditional dishes, I’d suggest trying a Creole Seafood Jambalaya to start – another nod to my Louisiana roots. Or perhaps, on a simpler note, you could pair this berry-filled delight with a refreshing lemon verbena iced tea – an ideal companion on a warm afternoon.
Every bite of this Bilberry Pie serves as a delightful reminder of my culinary journey, from the heart of Louisiana’s Creole culture to the sophisticated scents of French patisseries. And the best thing? Each slice overflows with the passion and love I pour into every recipe I share with you.
What You’ll Need
- 2 cups of fresh bilberries
- 1 cup of granulated sugar
- 1/4 cup of cornstarch
- 1 tablespoon of lemon juice
- 1/2 teaspoon of vanilla extract
- 1 tablespoon of unsalted butter, chopped into small pieces
- 2 1/2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1 cup of chilled unsalted butter, cut into cubes
- 1/4 cup of ice water
- 1 egg, beaten (for egg wash)
Method
Step One
Start by preheating the oven to 425°F (220°C). Rinse the bilberries thoroughly and drain them. Put them in a bowl, and mix with sugar, cornstarch, lemon juice, and vanilla extract. Let it sit for about 15 minutes for the berries to release their juice.
Step Two
In another large bowl, combine the all-purpose flour and 1/2 teaspoon of salt. Add in the chilled unsalted butter. Use your fingers to mix until it resembles coarse bread crumbs. The butter should be well incorporated into the flour.
Step Three
Gradually add in the ice water into the flour mixture, a bit at a time, stirring with a fork until a dough forms. Once the dough is slightly sticky but manageable, divide the dough into two equal balls. Wrap each in plastic wrap and refrigerate for at least one hour.
Step Four
After one hour, take out one dough ball and roll it out on a lightly floured surface until it’s about a 12-inch circle. Carefully transfer the rolled-out dough into a 9-inch pie dish. Push the dough into the corners of the dish and leave the excess hanging over the sides.
Step Five
Pour the bilberry mixture into the prepared pie dish, and scatter the 1 tablespoon of chopped unsalted butter on top. Take out the second dough ball, roll it out, and carefully place it over the bilberry filling. Trim, fold, and crimp the edges. Make a few slits in the top crust for steam to escape.
Step Six
Brush the top of the pie crust with the beaten egg for a nice golden finish. Bake the pie in the preheated oven for about 40-45 minutes or until the crust is golden and the filling is bubbly. If the edges start to brown too quickly, cover them with aluminum foil.
Step Seven
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This will allow the filling to set. Enjoy your homemade bilberry pie!
