Hi Guys!
How’s going? Happy Christmas to those who celebrate the holiday, btw!
Christmas Eve in my household has been a big thing for the past 10 years as my youngest’s birthday is on Dec 24th. So we indulge ourselves in happy overeating situation every Christmas Eve 😁🤣😁🤣😁
Last night we celebrated his 10th birthday with giant turkey bird and this following blueberry pie that I am sharing the recipe for today.
The crust is flavored with crushed cardamom, it makes the flavor more rich. If you don’t like cardamom, you can omit it obviously. That being said, the crust recipe, makes a good cookie base recipe too, especially with the cardamom flavor 😍
I like serving the pie chilled, but it’s yummy at room temperature as well. You can lessen the sugar content to 1/4 c less, for the filling, if you serve the pie with sweetened whipped cream topping!
Crust
1 1/2 c of flour
1/2 c sugar (1/4 c works just fine)
1 tsp BP
A generous pinch of salt
2 green cardamom pods
1 egg
1/2 c unsalted butter, room temperature
Filling
3/4 c of sugar (or 1/2 c for less sweet)
1 egg
1 1/2 tsp vanilla essence
A generous pinch of salt
1 c of sour cream
2 tbsp flour
2 1/2 c frozen blueberries
Crumb Topping
1/4 c sugar (or a little less)
1 handful walnut, finely chopped
3 tbsp of flour
2 1/2 tbsp unsalted butter
For the crust, crush the cardamom pod and combine with the rest of the dry ingredients in a bowl, then add in egg plus butter, knead. Dump dough onto lightly greased pie plate, and press all over plate turning dough into pie base. You can use rolling pin, fingers, or the back of a spoon for this 😊
Now for the filling. Mix everything in a bowl, using balloon whisk, then fold in frozen blueberries. Pour mixture onto the prepared base. Bake on preheated 400 F for 20 minutes.
Meanwhile, let’s prepare the crumb topping!
Combine everything in a bowl. My butter was still somewhat firm which is the way I like whenever making crumb toppings, however for making the crust, it should be softer, just reminding you 😊
Once pie is half baked (20 minutes up), take out, sprinkle with crumb topping. At this point, if your crust is browning much, you can cover the sides with aluminum foil. Now back to the oven! Continue baking the pie for another 20-25 mins.
Cool pie completely to room temperature, then chill for at least 3 H or overnight before serving 😊
Enjoy !
Cardamom Blueberry Pie
Ingredients
Crust
- 1 1/2 c of flour
- 1/2 c sugar 1/4 c works just fine
- 1 tsp BP
- A generous pinch of salt
- 2 green cardamom pods
- 1 egg
- 1/2 c unsalted butter room temperature
Filling
- 3/4 c of sugar or 1/2 c for less sweet
- 1 egg
- 1 1/2 tsp vanilla essence
- A generous pinch of salt
- 1 c of sour cream
- 2 tbsp flour
- 2 1/2 c frozen blueberries
Crumb Topping
- 1/4 c sugar or a little less
- 1 handful walnut finely chopped
- 3 tbsp of flour
- 2 1/2 tbsp unsalted butter
Instructions
- For the crust, crush the cardamom pod and combine with the rest of the dry ingredients in a bowl, then add in egg plus butter, knead. Dump dough onto lightly greased pie plate, and press all over plate turning dough into pie base. You can use rolling pin, fingers, or the back of a spoon for this 😊
- Now for the filling. Mix everything in a bowl, using balloon whisk, then fold in frozen blueberries. Pour mixture onto the prepared base. Bake on preheated 400 F for 20 minutes.
- Meanwhile, let’s prepare the crumb topping!
- Combine everything in a bowl. My butter was still somewhat firm which is the way I like whenever making crumb toppings, however for making the crust, it should be softer, just reminding you 😊
- Once pie is half baked (20 minutes up), take out, sprinkle with crumb topping. At this point, if your crust is browning much, you can cover the sides with aluminum foil. Now back to the oven! Continue baking the pie for another 20-25 mins.
- Cool pie completely to room temperature, then chill for at least 3 H or overnight before serving 😊
