Blueberry Pie Blåbärspaj

Discover the history of Blåbärspaj blueberry pie.

1. Vanilla Crème Anglaise

   • 250 g whole milk
   • 200 g heavy cream (35% fat)
   • 80 g vanilla sugar
   • 30 g egg yolks (2 units)
   • 5 g vanilla

   • In a saucepan, heat the milk and double cream with the vanilla over medium heat until it starts to boil. Then turn off the heat, cover, and let the mixture infuse with the vanilla for 10 minutes.
   • Meanwhile, whisk the egg yolks with the sugar in a bowl.
   • When the cream mixture is still warm, pour it over the egg and sugar mixture, and whisk everything together.
   • Next, return the mixture to the saucepan and cook until it thickens slightly, at 82-84º C. Remove from the heat and pour into a container.
   • Set aside for use, for at least 4 hours, ideally overnight.

2. Shortcrust pastry

   • 200 g plain flour
   • 200 g butter
   • 125 g rolled oats
   • 70 g icing sugar
   • 50 g egg (1 unit)
   • 50 g ground almonds
   • 6 g baking powder
   • 5 g salt

   • In a bowl, mix the flour, oats, sugar, ground almonds, baking powder, and salt.
   • Then, add the egg and cold butter, cut into cubes, and mix with your hands until the egg is incorporated and the butter is evenly distributed throughout the dough, but without fully blending it in.
   • It is important that, when combining the butter with the rest of the dough, you do so in such a way that you can still see chunks of butter spread throughout. This will give the characteristic crumbly texture of this pastry.
   • Chill in the fridge until use.

3. Blueberry filling

   • 600 g fresh or frozen blueberries
   • 60 g icing sugar
   • 15 g cornflour

   • Start by thoroughly washing the blueberries if they are fresh.
   • Then, mix them in a bowl with the icing sugar and cornstarch, making sure all the blueberries are well coated.
   • Set aside.

4. Assembly

   • 50 g chopped almonds
   • 20 g icing sugar

   • Remove the pastry from the fridge and divide it into two parts, one slightly larger than the other (around 60% / 40%).
   • Grease a 28 cm diameter tart tin with butter and spread the larger portion of the shortcrust pastry across the base, leaving about a 1 cm high edge.
   • In the previous step, it is not necessary for the pastry to be perfectly even, as we are going for a homemade, rustic look.
   • Now, pour the blueberries into the tart shell and spread them evenly.
   • Crumble the smaller portion of pastry over the top of the blueberries.
   • Finally, sprinkle chopped almonds over the top of the tart and bake with heat from top and bottom at 180º C for 45 minutes.
   • Allow to cool at room temperature, sprinkle a little icing sugar on top, and decorate with fresh blueberries if desired.
   • Store in a cool, dry place. This tart does not require refrigeration for storage.

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