Ingredients for Fraughan Pie Irish Blueberry Pie
- All Purpose Flour
- 125g cold unsalted butter
- Cold Water
- 5g salt
- 250g all-purpose flour
- 450g fresh or frozen blueberries
- Light Brown Sugar
- Clear Honey
- 1 tablespoon lemon juice
- 1 egg, beaten
- Caster Sugar
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How to Make Fraughan Pie Irish Blueberry Pie
- Preheat oven to 200°C (400°F, Gas Mark 6). Lightly grease a 10-inch ovenproof pie plate.
- **Make the pastry:** In a bowl, sift together 250g all-purpose flour and 5g salt. Cut in 125g cold unsalted butter using a pastry blender or your fingertips until the mixture resembles breadcrumbs.
- Gradually add 6-8 tablespoons of ice water, mixing until the dough just comes together. Do not overmix.
- Divide the dough in half. On a lightly floured surface, roll out each half into a 1/8-inch thick circle large enough to fit the pie plate. (If you find this difficult, use a store-bought pie crust).
- Place one circle in the pie plate, prick with a fork, and bake blind for 10 minutes.
- Remove from oven and let cool while preparing the filling.
- **Make the filling:** In a medium bowl, combine 450g fresh or frozen blueberries, 100g granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Taste and adjust sweetness as needed. If using frozen blueberries, thaw them slightly first.
- Pour the filling into the pre-baked pie crust.
- Top with the second pastry circle, crimping the edges to seal. Prick the top with a fork.
- Brush the top with a beaten egg for a golden brown finish.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool slightly before sprinkling with powdered sugar and serving with whipped cream or ice cream.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
191g
Fat
38g
Carbs
25g
